Ingredients:
Crust:
1 c all-purpose flour (or 1:1 gluten free flour)
½ c old fashioned rolled oats
1 t salt ½ c unsalted butter, cut into small pieces
3 oz cream cheese
1 large egg yolk
Filling:
2 T olive oil
12 oz swiss chard, stems separated, sliced into ¼” pieces
1 large onion, julienned
3 T balsamic vinegar
2 T golden raisins
2 T fresh thyme leaves
6 oz ricotta, room temperature
¼ c parmigiano-reggiano, finely grated
3 T heavy cream
½ t nutmeg, freshly grated
1 large egg yolk salt & pepper to taste
Procedure:
1. Crust: Pulse flour, oats, & salt in a food processor to combine. Add butter, cream cheese, & egg yolk; pulse until dough just holds together, 15 to 20 seconds.
2. Turn dough out onto piece of plastic wrap & flatten into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.
3. Filling: In a large skillet, heat 1 T oil over medium heat. Add chard stems, onion, & pinch of salt. Cook, stirring until stems are soft & slightly brown, 8 to 10 mins. Add vinegar & cook, stirring until liquid is almost evaporated, about 2 mins. Season with salt & pepper, stir in raisins. Transfer mixture to nonreactive bowl.
4. Heat remaining 1 T oil in same skillet over medium-high heat. Stir in thyme. Add chard leaves & cook until slightly wilted, about 1 min. Season with salt & pepper.
5. 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 & pepper.
6. Preheat oven to 375ºF. On large sheet of parchment, roll out dough to ¹⁄8″ thick round, 15″ in diameter. Arrange onion mixture evenly over dough, leaving 3″ border. Spread ricotta mixture over onion mixture; top with chard mixture. Fold edges of dough over & gently press down to seal. Transfer galette (still on parchment) to baking sheet. Refrigerate 15 mins.
7. In a small bowl, beat together egg yolk & 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.
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