{"id":2766,"date":"2021-11-08T16:24:01","date_gmt":"2021-11-08T15:24:01","guid":{"rendered":"https:\/\/4passionfood.com\/en\/?post_type=cuisine-recipe&p=2766"},"modified":"2021-11-12T20:08:49","modified_gmt":"2021-11-12T19:08:49","slug":"swiss-chard-galette-with-dolcelatte-and-sumac-ottolenghi","status":"publish","type":"cuisine-recipe","link":"https:\/\/4passionfood.com\/en\/recipe\/swiss-chard-galette-with-dolcelatte-and-sumac-ottolenghi\/","title":{"rendered":"Swiss chard galette with blue cheese & sumac – Ottolenghi"},"content":{"rendered":"
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I\u2019m a big cheese lover, proof I had a raclette party twice in October. I know it\u2019s a lot of calories, don\u2019t worry it was during my cheating day ( actually my hubby said it\u2019s 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\u2019t disappointed.<\/p>\n\n\n\n

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 \u201cBeetroot & Feta galette with za\u2019atar and honey\u201d.<\/a><\/p>\n\n\n\n

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How to go ahead of time ?<\/h4>\n\n\n\n

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.<\/p>\n\n\n\n

So make everything in advance, assemble and bake the galette when you want to serve.<\/p>\n\n\n\n

This Swiss chard galette is perfect to serve for a brunch or as a vegetarian main course served with salad. But seriously you don\u2019t have to be vegetarian to fall in love with this amazing Swiss chard galette.<\/p>\n\n\n\n

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I love to make this kind of galette, first because it doesn\u2019t really matter what shape you get, it\u2019s rustic, right ? And you can fill it with different vegetables depending on the season.<\/p>\n\n\n\n

Here for example you can use spinach or kale instead of Swiss chard. In this recipe Ottolenghi used dolcelatte<\/a> 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.<\/p>\n\n\n\n

What if you don\u2019t like blue cheese at all ?<\/h4>\n\n\n\n

If you don\u2019t like blue cheese, like me before this recipe even if I still thinking that I\u2019m 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.<\/p>\n

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