Corn, Swiss Chard and Ricotta Galette

Corn, Swiss Chard and Ricotta Galette
Prep time
Cook time
Total time
A savory tart that easily becomes a meal when served with simple green salad.
Recipe type: Entree
Serves: One 9½ inch galette
  • 1 Recipe Galette Dough (can be found in the bread/dough tab on Palatable Life home page)
  • 2 Tablespoons olive oil
  • ½ cup sweet onion, finely chopped
  • 6 cups lightly packed swiss chard, chopped
  • 2 cups fresh corn kernels (cut from 3-4 medium ears)
  • 2 cloves of garlic, finely chopped
  • 1 fresh red chili (like Fresno), seeded and finely chopped
  • Salt and Pepper
  • 2 Tablespoon fresh thyme
  • 1 large egg, divided
  • 9 ounces fresh ricotta
  • ½ cup parmigiano-reggiano, coarsely grated
  • Flaky sea salt
  1. Remove dough from the refrigerator and let sit at room temperature for 10-15 minutes.
  2. Preheat oven to 400 degrees
  3. Heat the oil in a 12 inch skillet. Over a medium heat, add the onion and cook for about 3 minutes until soft. Add the chard and continue cooking for 3-4 minutes, until the chard is wilted. Remove the skillet from the heat, add the corn, garlic, chili, ½ teaspoon of salt and pepper. Stir in the 1 Tablespoon of thyme.
  4. In a bowl, add the ricotta, the egg yolk, parmigiano-reggiano and remaining thyme. Season with salt and pepper. Reserve ¼ cup of the cheese mixture.
  5. Stir the remaining cheese mixture into the corn mixture.
  6. Roll out the dough into one 14 inch round.
  7. Place round onto a parchment lined baking sheet.
  8. Leaving a 2 inch border add the corn mixture to the pastry.
  9. Fold the edges of the pastry dough over the filling.
  10. Brush the edge of the galette with the egg white.
  11. Dollop the top of the galette with the reserved cheese mixture.
  12. Bake for 40-50 minutes until crust is golden brown.
  13. Transfer to a cooling rack and season with sea salt.
  14. Let galette cool for 10-15 minutes before cutting.
  15. Serve warm or at room temperature.

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