Name: Rainbow Chard and Fig Puff Pastry Galette
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 sheet frozen puff pastry (defrosted); 1 bunch rainbow chard (or Swiss chard, stems separated.); Boursin cheese (about 3/4 of log, any flavor); Fig spread (roughly 3 tablespoons); Olive oil a few tablespoons (for cooking the chard and brushing the pastry); Kosher salt; Flour (for dusting)

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Rainbow Chard and Fig Puff Pastry Galette

This is a much simpler take on a savory galette–use frozen puff pastry and you’ll have a party-ready dish in no time.

Have you ever been so obsessed with an idea that you can’t get it out of your head? I’m that nutty person who always thinks she’s on the cusp of “the next best thing”. Two wildly different business ideas have been cooking in my head for a few months but I haven’t done a thing to pursue either of them.

I’m not much of a risk-taker, you see. I like certainty…a predictable outcome. Maybe it’s my accounting/banking background. Losses are to be avoided at all cost. In my previous life managing people’s money my greatest fear was losing my clients’ hard-earned savings so I steered clear of the stock of the month and embraced municipal bonds. I imagined the downside of every scenario and acted accordingly, which meant choosing the safer option in most cases. At this point, if you’re thinking I’m conservative and boring, I’d probably agree (at least my clients were happy with me).

There’s also the fact that most of my brilliant ideas have been done before. I’m probably late to the party in these two cases, too. Either way, I’m trying to change this about myself and a good start may be to pursue one of these grand ideas to see where it will go. I’ll keep you posted.

But speaking of the next best thing, I made this savory galette.

I’d had in mind to bake a savory galette with Swiss chard all week but time got away from me. I never got around to making a pastry dough and the vegetables were begging to be used so my last sheet of frozen puff pastry came to the rescue. Some wilted greens, a bit of cheese, a little time in the oven and this happened.

The puff pastry didn’t need to be pre-baked; it was light and flaky and the perfect vessel for the cheese and chard (I used the rainbow variety for color). A spark of inspiration had me adding a little fig spread at the last minute to balance the saltiness in the cheese. I was very conservative with it and used only a tablespoon or two but it worked; the small amount was just right to lend a hint of sweet to every other bite.

My husband enjoyed this galette and he’s not even crazy about figs. So even if my grand ideas turn out to be flops at least I’ve got a winner in this savory galette.