Rainbow Chard and Fig Puff Pastry Galette

 

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.


Rainbow Chard and Fig Puff Pastry Galette
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Brunch
Cuisine: French
Serves: 2
Ingredients
  • 1 sheet frozen puff pastry, defrosted
  • 1 bunch rainbow chard (or Swiss chard), stems separated.
  • Boursin cheese, about ¾ 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
Instructions
  1. Preheat your oven to 400ºF.
  2. Heat about two tablespoons of olive oil in a sauté pan over medium high heat. Add the chard leaves and season with salt. You can chop and cook the stems too but I set them aside to add to the galette just before baking. Cook the chard leaves just until they wilt, about two minutes. Set aside.
  3. Lightly dust your board or counter with flour. Roll out the defrosted puff pastry to roughly 12 x 12 inches. Brush the surface with a light layer of olive oil, one to two tablespoons, then prick the entire surface with a fork. Every half inch is ideal to prevent the pastry from puffing up too much.
  4. Dot the surface of the pastry with Boursin pieces, leaving 1½ to 2 inches free all around for folding over later. Dot a little fig spread over the same area--not too much--just enough to add a touch of sweetness in every other bite. Top with the wilted chard. If you reserved the stems, arrange them on top of the leaves.
  5. Fold the pastry over into a round then brush the top with a little more olive oil. You can dot more Boursin cheese over the vegetables if you wish.
  6. Bake for 30 minutes or until pastry is golden and flaky. I bake with a convection oven so it may take about 10 minutes more for a conventional oven. Serve warm or at room temperature.

 

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Comments

  1. I make a similar savory “pie” that I call Gruyere and Greens. My version doesn’t have the additional delight of figs, however, so (dare I say) your version is quite “daring”. GREG

  2. PS I couldn’t help noticing your wine pairing. I know this Chablis and it’s a wonderful example of unoaked chardonnay. I bet its almond notes were nice with the figs and cheese. GREG

  3. Such a delicious savory galette, love that flaky pastry!

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