{"id":17730,"date":"2025-04-01T13:21:55","date_gmt":"2025-04-01T17:21:55","guid":{"rendered":"https:\/\/mgdining.com\/holton-arms\/?p=17730"},"modified":"2025-04-01T17:25:18","modified_gmt":"2025-04-01T21:25:18","slug":"swiss-chard-ricotta-galette","status":"publish","type":"post","link":"https:\/\/mgdining.com\/holton-arms\/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\u201d 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 &#038; pepper to taste<\/p>\n<p><strong>Procedure:<\/strong><br \/>\n1. Crust: Pulse flour, oats, &#038; salt in a food processor to combine. Add butter, cream cheese, &#038; egg yolk; pulse until dough just holds together, 15 to 20 seconds.<br \/>\n2. Turn dough out onto piece of plastic wrap &#038; 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, &#038; pinch of salt. Cook, stirring until stems are soft &#038; slightly brown, 8 to 10 mins. Add vinegar &#038; cook, stirring until liquid is almost evaporated, about 2 mins. Season with salt &#038; 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 &#038; cook until slightly wilted, about 1 min. Season with salt &#038; 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 &#038; pepper.<br \/>\n6. Preheat oven to 375\u00baF. On large sheet of parchment, roll out dough to \u00b9\u20448\u2033 thick round, 15\u2033 in diameter. Arrange onion mixture evenly over dough, leaving 3\u2033 border. Spread ricotta mixture over onion mixture; top with chard mixture. Fold edges of dough over &#038; 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 &#038; 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":29,"featured_media":17732,"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\/holton-arms\/wp-json\/wp\/v2\/posts\/17730"}],"collection":[{"href":"https:\/\/mgdining.com\/holton-arms\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mgdining.com\/holton-arms\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mgdining.com\/holton-arms\/wp-json\/wp\/v2\/users\/29"}],"replies":[{"embeddable":true,"href":"https:\/\/mgdining.com\/holton-arms\/wp-json\/wp\/v2\/comments?post=17730"}],"version-history":[{"count":2,"href":"https:\/\/mgdining.com\/holton-arms\/wp-json\/wp\/v2\/posts\/17730\/revisions"}],"predecessor-version":[{"id":17733,"href":"https:\/\/mgdining.com\/holton-arms\/wp-json\/wp\/v2\/posts\/17730\/revisions\/17733"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mgdining.com\/holton-arms\/wp-json\/wp\/v2\/media\/17732"}],"wp:attachment":[{"href":"https:\/\/mgdining.com\/holton-arms\/wp-json\/wp\/v2\/media?parent=17730"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mgdining.com\/holton-arms\/wp-json\/wp\/v2\/categories?post=17730"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mgdining.com\/holton-arms\/wp-json\/wp\/v2\/tags?post=17730"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}