{"id":19050,"date":"2025-04-01T13:21:55","date_gmt":"2025-04-01T17:21:55","guid":{"rendered":"https:\/\/mgdining.com\/gds\/?p=19050"},"modified":"2025-04-01T17:26:58","modified_gmt":"2025-04-01T21:26:58","slug":"swiss-chard-ricotta-galette","status":"publish","type":"post","link":"https:\/\/mgdining.com\/gds\/2025\/04\/01\/swiss-chard-ricotta-galette\/","title":{"rendered":"Swiss Chard &#038; Ricotta Galette"},"content":{"rendered":"<div class=\"et_pb_section et_pb_section_0 et_section_regular\">\n<div class=\"et_pb_row et_pb_row_0\">\n<div class=\"et_pb_column et_pb_column_4_4 et_pb_column_0  et_pb_css_mix_blend_mode_passthrough et-last-child\">\n<div class=\"et_pb_module et_pb_text et_pb_text_0  et_pb_text_align_left et_pb_bg_layout_light\">\n<div class=\"et_pb_text_inner\"><em>Serves 8-10<\/em><\/p>\n<p><strong>Ingredients:<\/strong><br \/>\nCrust:<br \/>\n1 c all-purpose flour (or 1:1 gluten free flour)<br \/>\n\u00bd c old fashioned rolled oats<br \/>\n1 t salt \u00bd c unsalted butter, cut into small pieces<br \/>\n3 oz cream cheese<br \/>\n1 large egg yolk<\/p>\n<p>Filling:<br \/>\n2 T olive oil<br \/>\n12 oz swiss chard, stems separated, sliced into \u00bc&#8221; pieces<br \/>\n1 large onion, julienned<br \/>\n3 T balsamic vinegar<br \/>\n2 T golden raisins<br \/>\n2 T fresh thyme leaves<br \/>\n6 oz ricotta, room temperature<br \/>\n\u00bc c parmigiano-reggiano, finely grated<br \/>\n3 T heavy cream<br \/>\n\u00bd t nutmeg, freshly grated<br \/>\n1 large egg yolk salt &amp; pepper to taste<\/p>\n<p><strong>Procedure:<\/strong><br \/>\n1. Crust: Pulse flour, oats, &amp; salt in a food processor to combine. Add butter, cream cheese, &amp; egg yolk; pulse until dough just holds together, 15 to 20 seconds.<br \/>\n2. Turn dough out onto piece of plastic wrap &amp; flatten into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.<br \/>\n3. Filling: In a large skillet, heat 1 T oil over medium heat. Add chard stems, onion, &amp; pinch of salt. Cook, stirring until stems are soft &amp; slightly brown, 8 to 10 mins. Add vinegar &amp; cook, stirring until liquid is almost evaporated, about 2 mins. Season with salt &amp; pepper, stir in raisins. Transfer mixture to nonreactive bowl.<br \/>\n4. Heat remaining 1 T oil in same skillet over medium-high heat. Stir in thyme. Add chard leaves &amp; cook until slightly wilted, about 1 min. Season with salt &amp; pepper.<br \/>\n5. In bowl of mixer fitted with paddle attachment, beat both cheeses with 2 T cream until smooth, about 1 min. Stir in nutmeg; season with salt &amp; pepper.<br \/>\n6. Preheat oven to 375\u00baF. On large sheet of parchment, roll out dough to \u00b9\u20448&#8243; thick round, 15&#8243; in diameter. Arrange onion mixture evenly over dough, leaving 3&#8243; border. Spread ricotta mixture over onion mixture; top with chard mixture. Fold edges of dough over &amp; gently press down to seal. Transfer galette (still on parchment) to baking sheet. Refrigerate 15 mins.<br \/>\n7. In a small bowl, beat together egg yolk &amp; remaining 1 T cream. Brush exposed dough with egg wash. Bake until crust is golden, 40 to 45 mins. Serve warm or at room temperature.<\/p>\n<\/div><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Read More<\/p>\n","protected":false},"author":30,"featured_media":19052,"comment_status":"close","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_links_to":"","_links_to_target":""},"categories":[16],"tags":[],"_links":{"self":[{"href":"https:\/\/mgdining.com\/gds\/wp-json\/wp\/v2\/posts\/19050"}],"collection":[{"href":"https:\/\/mgdining.com\/gds\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mgdining.com\/gds\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mgdining.com\/gds\/wp-json\/wp\/v2\/users\/30"}],"replies":[{"embeddable":true,"href":"https:\/\/mgdining.com\/gds\/wp-json\/wp\/v2\/comments?post=19050"}],"version-history":[{"count":2,"href":"https:\/\/mgdining.com\/gds\/wp-json\/wp\/v2\/posts\/19050\/revisions"}],"predecessor-version":[{"id":19053,"href":"https:\/\/mgdining.com\/gds\/wp-json\/wp\/v2\/posts\/19050\/revisions\/19053"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mgdining.com\/gds\/wp-json\/wp\/v2\/media\/19052"}],"wp:attachment":[{"href":"https:\/\/mgdining.com\/gds\/wp-json\/wp\/v2\/media?parent=19050"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mgdining.com\/gds\/wp-json\/wp\/v2\/categories?post=19050"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mgdining.com\/gds\/wp-json\/wp\/v2\/tags?post=19050"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}