Mushroom and Rainbow Chard Galette
Get ready for a beautiful, rustic looking dish that's easy to make and tastes incredible! This mushroom and chard galette will knock your socks off and makes a great dinner, appetizer, or even brunch dish! Make it gluten-free by using a gluten-free pie pastry.
Ingredients
Pastry Dough (1.5 times my single pastry recipe)
- 1 ½ cups flour (all purpose or white wheat)
- scant ¼ teaspoon sea salt
- 6 tablespoon unsalted butter
- scant 1 tbsp olive oil
- 5-6 tablespoon cold water (start with 5 and add ½ teaspoon at a time as needed)
For Vegetable Mix
- 1 cup onion, sliced (¼ inch thick )
- 3 cups mushrooms, sliced (¼ inch thick)
- 2 cups rainbow/Swiss chard (slice into pieces about 1” thick or just chop into large pieces)
- 5 cloves garlic (lightly smash with flat knife then peel and quarter lengthwise)
- 1 tablespoon olive oil (for sautéing)
- scant ½ tsp sea salt
- freshly ground black pepper to taste
- ¼ teaspoon garlic powder
- 2 teaspoon apple cider vinegar
- ½ cup cilantro (about a ⅓ cup firmly packed)
- 8 oz. buffalo mozzarella (1 cup chopped)
To Sprinkle of Top of Pastry Base Before Vegetables
- ¼ cup blended raw almonds
Egg Wash
- 1 large egg
- 2 teaspoon milk
Garnish
- finely chopped fresh cilantro
Instructions
Make the Pastry Dough
- In a medium-sized bowl, combine the flour and sea salt. Cut in the butter until it's integrated like fine sand. Add the olive oil and ice cold water and mix together just until combined. I like to use my hands and a fork. Form into a flattened round disc and chill in the refrigerator for about 1 hour or until firm. I chill mine in a glass Pyrex bowl with a lid but you can use saran wrap too.
Make the Filling
- Rinse all vegetables and prep as stated in ingredients.
- Heat a large skillet on medium heat with 1 tablespoon olive oil. Once hot, add the sliced onions, mushrooms, garlic, and chard and toss to coat in oil. Cook for about 3 minutes with a lid on, then add the apple cider vinegar, sea salt, black pepper, and cilantro and cook for another 13-15 minutes until softened and seasoned through. Let the vegetables cool slightly on the counter, then transfer to the fridge to chill completely.
Ready to Put it all Together
- Preheat your oven to 400°F and set rack to middle setting.
- Use a pizza stone or stainless steel baking sheet. Lightly spray with olive oil to avoid sticking. On the baking surface, roll out pastry dough to be a 12 inch round or oval. Lightly indent an inner circle/oval to form a 2 inch edge all the way around.
- Add ¼ cup blended raw almonds to the center of the dough and gently spread it out to fill the inner circle.
- Break apart the buffalo mozzarella into medium-sized pieces and combine with the chilled vegetables. Using a slotted spoon, scoop out the chilled vegetables and cheese, leaving any juices in the bowl. Spread out the vegetables and cheese mixture on top of the blended almonds.
- Gently fold the edges over the filling, overlapping as needed. Don’t worry about this looking perfect, it's supposed to be free form and rustic.
Make the Egg Wash
- Separate 1 egg and whisk the yolk and whites separately, then combine them back together to whisk again with 2 teaspoon milk.
- Brush egg wash all around the edges of the pastry.
- Bake at 400°F for 45-50 minutes or until the pastry is golden brown.
- Garnish with fresh, finely chopped cilantro
Tried this recipe?Let us know how it was!