Olive oil a few tablespoonsfor cooking the chard and brushing the pastry
Preheat your oven to 400ºF.
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.
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.
Dot the surface of the pastry with Boursin pieces, leaving 1 1/2 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.
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.
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.