Savory rainbow Swiss chard, caramelized onions, and feta top a buttery pastry crust. It’s a perfect game day appetizer or light dinner with a side salad.   

Serves 6-8

Ingredients:

Galette Crust:

• 1-1/4 cups of all-purpose flour
• 1/8 teaspoon of salt
• 1/4 teaspoon of sugar
• 1/2 cup of butter (1 stick)
• 3-4 tablespoons of cold water

 

Filling:

• 2 tablespoons olive oil
• 1 medium sweet onion, skin removed, ends cut off, halved and thinly sliced
• 1 large bunch of Swiss chard (about 1 lb.)
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 1 large egg
• 8 oz. feta cheese, chopped into 1/4 to 1/2-inch pieces
• 1 tablespoon each chopped fresh dill and chopped fresh Italian parsley

Directions:

1. For the galette crust, combine flour, salt, and sugar in a large bowl.  Cut cold butter into 1/2-inch pieces and add to the flour mixture.  With your hands, crumble the butter and flour mixture until it forms peas sized crumbs.  Add water and mix rapidly with your fingers, just enough until the dough comes together and forms a smooth disk.  Chill in the refrigerator.
2. Preheat the oven to 400°F.
3. Heat the olive oil in a large skillet over medium heat.  Add the sliced onion and cook for 3 minutes until softened.
4. Meanwhile, wash and dry the Swiss chard.  Cut about 1/2-inch off the ends of the stems.  Discard.  Chop the stems into 1-inch pieces.  Add stems to the onions.  Cook for 10 minutes until onions start to caramelize.
5. Cut the leaves into 2-inch pieces and add to the onion stem mixture.  Add minced garlic; cook, stirring, until completely wilted for another 5 minutes. Add salt and pepper to taste.  Cool slightly.
6. In a large bowl, add one egg and beat.  Add the onion chard mixture and mix with egg to combine.   
7. Roll out galette dough into a 12-inch circle on a rimless baking sheet.  Spoon the Swiss chard into the center, leaving a 1.5-inch border all the way around.  Top with chopped feta. 
8. Gently fold the outer edges of the dough up and over the filling, slightly overlapping the dough as you go. Bake for 30-35 minutes, or until the crust is golden brown and the filling is set.
9. Let the galette cool on the pan for about 10 minutes. Garnish with fresh herbs.  Slice and serve warm or at room temperature.

Recipe developed, tested and photographed by Diane Sokolofski