Made this last night for dinner. We had so much chard in the garden and I was trying to get it out of there before the dumb (yes, they are) grasshoppers ate it all. Can I share something with you? Since we’ve started this garden I think I’ve become a ruthless bug murder. I’ve smooshed grasshopers, pinched aphids, pulled moth cocoons off leaves and even used a brick to smoosh a grasshopper because it didn’t die when I stepped on it. That’s just, heartless… and I will say I had nightmares about it that night BUT these buggers are eating my garden. (side note: the grasshopper fought back – I chased it out of the garden, it went away and when my back was turned – it jumped on me. This was when I declared war.) They are sucking the chlorophyll out of the plants depriving them of nutrients or gnawing holes in the leaves – this I don’t mind as much. But I’m afraid that they will slowly destroy the garden. I’ve been having conversations with the birds begging them to eat these bugs so I don’t have to kill them. I’m fighting a chemical-less fight against them. I’ve been using Dr. Bronners mixed with water as well as Diatomaceous earth and as you saw the other day, I even employed 1,500 ladybugs – 15 of which I think stuck around. I’m trying. We might have to pull the beans and get them out of the garden…It just might be for the best.
Dinner, right. So good. It does take a while to prepare as you have to let the dough sit for at least 2hours but it’s mighty tasty and I think I would use the dough recipe to make a sweet galette too. You could add chicken sausage to this or Rory suggested a tomato and meat sauce, but I’d put it on the side and let folks add what they want.
Chard and Mushroom Galette
adapted from epicurious
1C all-purpose flour
1C whole wheat flour
1t kosher salt
3/4C (1 1/2 sticks) chilled unsalted butter, cut into pieces
1T apple cider vinegar
1/4C ice water
4oz crimini mushrooms, thinly sliced
1 garlic clove, finely chopped
1 large bunch Swiss chard, ribs and stems removed, leaves cut into bite-size pieces
All-purpose flour (for parchment)
1 large egg, beaten to blend
1C mixed fresh tender herbs (I used flat-leaf parsley and chives)
1t finely grated lemon zest
1t fresh lemon juice
Maldon sea salt
For the dough
1. Pulse all of your flour and salt in a food processor to combine. Add the butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
2. Next transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork)…I barely kneaded the dough because I got a pretty good mix with my fork. Pat into a disk and wrap in plastic. Chill at least 2 hours. (NOTE: you can do this ahead of time as dough can be made 2 days ahead of time and kept chilled.)
For the galette
1. Preheat oven to 400°F. Season ricotta with kosher salt and pepper; put this aside.
2. Heat some oil in a large skillet over medium-high heat. Add the mushrooms and season with kosher salt and pepper. Stir occasionally until the ‘shrooms are golden brown and crisp, about 5 minutes. Transfer to a small bowl.
3. Heat a little more oil in same skillet over medium heat. Cook garlic until fragrant, about 30 seconds. Throw in half of the chard and season with kosher salt and pepper. Cook until slightly wilted. Add the remaining chard and cook, tossing occasionally, until completely wilted, about 4 minutes. Remove from heat and set aside.
4. Roll out dough on a lightly floured sheet of parchment to a 14″ round about 1/8″ thick. I think I made mine a little thin on the inside and thick on the outside – you want to reverse that. Transfer everything on the parchment to a baking sheet. Spread about 3/4 of the ricotta over dough, remember to leave a 1 1/2″ border. Start with the chard, then mushrooms. Dollop remaining ricotta over vegetables. Bring edges of dough up and over filling, I would rip the dough every 2-3inches so that they would overlap. Create a 1 1/2″ border; brush with egg and dust w. salt if you so choose – I did this and Rory said it was too salty.
5. Bake for 15min and then rotate and then cook for another 20min until the crust is golden brown and cooked through. Let cool slightly on baking sheet.
6. Toss herbs with lemon juice and a little bit of oil in a small bowl; season with pepper. Top the galette with herbs, zest, and sea salt. (I found that I had WAY too many herbs – so maybe cut this in half?)