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Kale, Swiss Chard & Caramelized Onion Galette

This galette is a great multi-tasker that is fantastic on its own or as an addition to any meal. You can shape the galette in either a round shape or a rectangular shape and we’ve provided instructions for both below. Try serving it topped with fried eggs for brunch or serving it as an appetizer at a dinner party. Additionally, the pie crust dough and filling can be prepared in advance so that all you need to do is assemble and bake it the day of.

Yield: One 9” round galette or one 12” x 8” rectangular galette

Degree of difficulty: Hard

Prep Time: 2 ½ hours

Bake Time: 55 minutes

Total Time: 4 hours

Ingredients

For the Pie Crust:

1 pouch (1 pound / 454 g) Cup4Cup Pie Crust Mix
1 cup (1/2 pound / 225 g) unsalted butter, cold, cut into ½-inch cubes
1 large egg yolk
10 tablespoons (5 ounces / 140 g) ice water
Cup4Cup Multipurpose Flour, for dusting

For the Filling:

3 tablespoons (1.5 ounces / 37.5 g) canola oil, divided
2 cups (10.5 ounces / 300 g) yellow onion, cut into ¼-inch slices
1 tablespoon (9 g) garlic, minced
6 cups (5 ounces / 220 g) Swiss chard, stems removed and roughly chopped, packed
4 cups (8 ounces / 150 g) kale, stems removed and roughly chopped, packed
¼ cup (2.5 ounces / 65 g) sour cream or crème fraiche
2 teaspoons (2 g) lemon zest
1 ¼ cup (4.5 ounces / 125 g) cup grated gruyere, divided
1 ¾ teaspoons (4.5 g) kosher salt, divided
1 large egg, beaten, for egg wash

Instructions

For the Pie Crust:

  1. Combine the Cup4Cup Pie Crust Mix and cold butter in a food processor. Briefly pulse the machine a little at a time until the mixture resembles coarse cornmeal. Alternatively, you can use a pastry cutter and bowl to achieve the same result. Transfer mixture to a bowl. Beat the egg yolk and ice water together and then add to the bowl. Stir until the mixture looks crumbly. Knead until a dough forms.
  2. Divide the dough in half and flatten each half into a disc, about 5” in diameter. Wrap each disc in plastic wrap and refrigerate for at least 1 hour and up to 3 days in advance, or freeze for up to one month in advance.

For the Filling:

  1. 1. Heat a heavy bottomed pot or Dutch oven with a tight fitting lid over medium heat. Add 2 tablespoons of canola oil to the pan. Add the sliced onions to the pan with ¼ teaspoon kosher salt. Cook the onions, stirring frequently, until they start to turn golden brown, about 8 – 10 minutes. Add another tablespoon of canola oil to the pan. Add the minced garlic and cook until fragrant, about 1 minute. Add the chopped Swiss chard and kale to the pan. Cover the pot with a tight fitting lid and cook for 2 minutes. Remove the lid and stir, scraping the bottom of the pan. Cover the pot with the lid and reduce the heat to low. Cook for 30 minutes and the Swiss chard and kale are fully wilted. Remove the lid and cook until all of the liquid in the pot has evaporated. Remove the pot from the heat. Season with 1 ½ teaspoons kosher salt. Transfer the mixture to a paper towel lined plate and cool to room temperature. You may make this mixture up to one day in advance. To store, cover and refrigerate.
  2. Whisk together the sour cream and lemon zest a small mixing bowl and set aside. You may make this mixture up to one day in advance. To store, cover and refrigerate.

To Assemble a 9” Round Galette:

  1. Position an oven rack in the center of the oven. Preheat the oven to 400°F.
  2. Remove one disc of pie dough from the refrigerator 15 minutes before rolling. Reserve the second disc of pie dough for another use. Use Cup4Cup Multipurpose Flour to lightly dust your work surface.
  3. Roll one disc into a 14” circle that is just thinner than 1/8” thick, lifting the dough often to prevent it from sticking. For reference, 1/8” is about the same thickness as two pennies stacked together.
  4. Trim off about 1” of the dough’s outer edge to form a 13” circle with a smooth edge. Transfer the dough to a baking sheet lined with parchment paper.
  5. Carefully spread the sour cream mixture onto the center of the dough in an even layer that is 10” in diameter, leaving a 2” border along the dough edge. Next, sprinkle ¾ cup gruyere evenly on top of the sour cream mixture.
  6. Squeeze out and discard any extra moisture from the kale, chard and onion mixture. Sprinkle the kale, chard and onion mixture evenly on top of the sour cream/cheese layer.
  7. Using a small knife, cut a 2” slit in the dough from the dough edge up to the filling edge. Cut additional slits along every 5” of dough, for a total of 8 cuts. Fold one of the 5”sections of dough up over the filling. Repeat with the remaining 5” sections, loosely pleating the dough along the cuts you just made, leaving the center uncovered.

To Assemble a 12” x 8” Rectangular Galette:

  1. Position an oven rack in the center of the oven. Preheat the oven to 400°F.
  2. Remove one disc of pie dough from the refrigerator 15 minutes before rolling. Reserve the second disc of pie dough for another use. Use Cup4Cup Multipurpose Flour to lightly dust your work surface.
  3. Roll one disc into a rectangle that is about 18” x 14”, that is just thinner than 1/8” thick, lifting the dough often to prevent it from sticking. For reference, 1/8” is about the same thickness as two pennies stacked together.
  4. Trim the rectangle to 16” x 12” rectangle with smooth, even edges. Transfer the dough to a baking sheet lined with parchment paper.
  5. Carefully spread the sour cream mixture onto the center of the dough in an even layer that is 12” x 8”, leaving a 2” border along the dough edge. Next, sprinkle ¾ cup gruyere evenly on top of the sour cream mixture.
  6. Squeeze out and discard any extra moisture from the kale, chard and onion mixture. Sprinkle the kale, chard and onion mixture evenly on top of the sour cream/cheese layer.
  7. Using a small knife, cut a 2” slit in the dough in each of the 4 corners from the dough edge up to the filling edge. Fold one of sections of dough up over the filling. Repeat with the remaining 3 sections and leave the center uncovered.

To Bake:

  1. Brush the dough edge with egg wash. Sprinkle the remaining ½ cup gruyere on the dough edge.
  2. Refrigerate the galette for 10 minutes to re-chill the butter in the pie dough.
  3. For the round galette, cut a piece of foil paper into a about a 7” diameter circle. Then cut a 1” hole in the center of the circle. For the rectangular galette, cut a 10” x 6” piece of foil with a 1”hole in the center.
  4. Remove the galette from the refrigerator. Spray one side of the foil with cooking spray. Place the foil round/rectangle sprayed-side down centered on top of the galette. The foil should cover all of the exposed filling but leave the dough edge uncovered. The foil will help prevent the filling form drying out while baking.
  5. Bake in the center rack of a preheated 400°F oven for 45 to 55 minutes and until the crust is deep golden brown. Remove the galette from the oven and cool on the baking sheet for at least 10 minutes before serving. Remove and discard the foil round before serving.
  6. To serve, cut the galette into slices. Serve warm or at room temperature.
  7. This galette is best eaten the day it is made. To store, cover and refrigerate for up to 2 days. Reheat on a parchment lined baking tray in a preheated 375°F oven until heated through.