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Corn, Swiss Chard and Ricotta Galette
Ingredients
- 1 recipe Cornmeal Galette Dough (recipe below)
- All-purpose flour, for rolling the dough
- 2 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped Vidalia or other sweet onion
- 6 lightly packed cups chopped Swiss chard leaves
- 2 cups fresh corn kernels (from 3 to 4 medium ears)
- 2 medium cloves garlic, thinly sliced
- 1 small fresh red chile, such as Fresno, seeded and finely chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh mint
- 1 large egg plus 1 large egg yolk
- 1 teaspoon heavy cream or whole milk
- 9 ounces fresh ricotta (1-1/4 cups)*
- 1-1/4 ounces Parmigiano-Reggiano, coarsely grated (about 1/2 cup)
- Flaky sea salt
Cornmeal Galette Dough
- 1-1/4 cups unbleached all-purpose flour
- 1/4 cup fine cornmeal**
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon kosher salt
- 4-1/2 ounces (9 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
- 4 to 5 tablespoons ice water
Cornmeal Galette Dough
- In a large bowl, whisk the flour, sugar, and salt. Using a pastry cutter or your fingertips, work the butter into the mixture until most of it resembles coarse meal with some pea-size pieces. Form a well in the center. Sprinkle with 4 tablespoons of the ice water. Mix with your fingertips until the dough holds together enough to form a ball. If too dry, add the remaining water by the teaspoon, and mix until the dough comes together.
- Form the dough into a ball, put it between two sheets of plastic wrap, and then press it into an 8-inch round. Wrap it tightly in more plastic wrap, and refrigerate for at least 1 hour or up to 2 days before rolling out. (Or freeze it for up to 2 months; thaw in the refrigerator overnight before rolling it out.)
To assemble the galette
- Position a rack in the center of the oven and heat the oven to 400°F. Let the dough sit at room temperature until pliable, 10 to 15 minutes.
- Meanwhile, heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the chard and cook until tender, 3 to 4 minutes. Remove the skillet from the heat, and stir in the corn, garlic, chile, 1/2 teaspoon kosher salt, and a pinch pepper. Transfer to a large plate or rimmed baking sheet to cool, then toss with 1 tablespoon of the mint.
- In a small bowl, whisk the whole egg and cream. In a large bowl, combine the ricotta, Parmigiano, the remaining 1 tablespoon mint, the egg yolk, 1/2 teaspoon kosher salt, and a pinch pepper. Reserve 1/4 cup of the cheese mixture. Gently mix the remaining cheese mixture with the Swiss chard mixture.
- Roll the dough between 2 sheets of lightly floured parchment paper into a 14-inch round, loosening the parchment from the dough occasionally and adding a bit more flour if it sticks. Transfer on the parchment to a baking sheet; remove and discard the top sheet of parchment.
- Leaving a 2-inch border, spread the chard mixture over the dough, then dollop with the reserved cheese mixture.
- Fold the edge of the dough up and over the filling. If the dough is sticking to the parchment, refrigerate it for 5 to 10 minutes, and then continue folding. Brush the folded dough with the egg wash.
- Bake, rotating the baking sheet once halfway through, until the crust is golden brown, 40 to 50 minutes. Transfer to a cooling rack, season generously with flaky sea salt, and let cool for 10 to 15 minutes. Serve warm or at room temperature.
Notes
- *Marché carries a light and fluffy hand-scooped Ricotta from Lioni.
- **If you have a Vitamix, you can grind popcorn kernels into cornmeal.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/