I’m a big cheese lover, proof I had a raclette party twice in October. I know it’s a lot of calories, don’t worry it was during my cheating day ( actually my hubby said it’s everyday my cheating day ) .
But I have to say, that as much as I love cheese as much I hate blue cheese. The recipe is from Ottolenghi, so I said to myself he does miracles with his way to cook, there is no doubt that he can turn a blue cheese hater into a fan of it. Well needless to say I wasn’t disappointed.
This Swiss chard galette is just sublime, I loved it. Along with Swiss chard and blue cheese, as the name kind of gives away, there is also, caramelized onion, raisins and pine nuts, so there are a lot of great flavours and an amazing sweet and savoury mix. The filling is spread on a layer of ricotta and crumbled blue cheese. Everything is wrapped up in a flaky and buttery pastry, perfectly flavoured with thyme and oregano. The dough here is the star of this recipe, the same used for the “Beetroot & Feta galette with za’atar and honey”.
How to go ahead of time ?
There are several preparations, it takes time, but there are a lots of ways to get ahead here. You can make caramelized onion and the Swiss chard filling a day before. The dough keeps well in the fridges for up to 2-3 days or frozen for longer.
So make everything in advance, assemble and bake the galette when you want to serve.
This Swiss chard galette is perfect to serve for a brunch or as a vegetarian main course served with salad. But seriously you don’t have to be vegetarian to fall in love with this amazing Swiss chard galette.
I love to make this kind of galette, first because it doesn’t really matter what shape you get, it’s rustic, right ? And you can fill it with different vegetables depending on the season.
Here for example you can use spinach or kale instead of Swiss chard. In this recipe Ottolenghi used dolcelatte which is a type of Italian blue cheese but little bit hard to find. You can substitute it with french Saint Agur, roquefort or Stilto.
What if you don’t like blue cheese at all ?
If you don’t like blue cheese, like me before this recipe even if I still thinking that I’m not ready yet to eat it as it is, you can go for Feta cheese, it can be a good option that provides an earthy tone without the strong flavour of blue cheese.