chard, goat cheese and walnut galette with oat pastry

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My mother is one of those thoroughly gifted, green-fingered people who breathes life into dwindled branches on a daily basis. When I was a child, she’d routinely rescue half-dead potted shrubs from local garden centres for one dollar apiece; a few weeks later, she’d be separating densely-packed roots into two separate pots of glossy green leaves.

She’d also frequently save seeds from fruit such as apples or papaya, drying them on the windowsill til their skins became hard and glossy.  She’d then plant them, with plenty of faith and a mound of organic mulch (she still swears by the efficacy of regular mulching).

We had thirty papayas from one of those dried seeds. Fledgling tomatoes and an avocado too. Each year, I benefit from her yield of apples and citrus fruit until my fridge is bursting at the seams.

But no. I haven’t inherited her gift.

I’ve tried. Oh gosh, I’ve tried. My front doorstep is frequently cluttered with dusty pots from plants-that-were; a sad memorial to my horticultural ineptness. I’ve spent a fortune on seeds and organic potting mix, only to be met with the rotting stench of dead foliage (and failure, obviously).

So you can imagine my surprise when a last-ditch effort to grow organic rainbow chard actually yielded results. Meaning, they’re STILL ALIVE. And thriving.

handchard

Since my initial planting in November last year, my little crop of rainbow chard has grown spectacularly; I’ve harvested handfuls of stems every other week and there’s no sign of waning yet.

Other than eating the leaves raw in salads, I’ve made many a thin-crusted chard pizza (with caramelized onions, pesto and goats cheese), variations of sauteed greens and a few toasted coconut sweet potato and chard based curries.

butterflour

However, a few days ago I happened upon the idea of making an oat-flour based chard galette, with fresh walnuts that my mother picked on a recent trip to Bright, Victoria.

This thing is glorious. Absolutely bursting with savoury deliciousness. The slight bitterness from the chard combines beautifully with the earthy toasted walnuts, sweet onions and rich melted cheese, all encased in flaky oaten pastry.

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If you haven’t got a glut of chard in your own garden, feel free to substitute with any other leafy green (Tuscan kale works exceptionally well) or just use a whole quantity of spinach.  Walnuts can be easily traded for pine nuts if you prefer.

This galette is beautiful served in thick wedges for lunch with a simple dressed salad and marinated olives, or perhaps accompanied by buttered sourdough for a light dinner.

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Chard, Goat Cheese and Walnut Galette with Oat Pastry

Serves 4-6

  • 1 cup (100g) organic, finely milled* oat flour
  • 1 cup (125g) plain (all-purpose) white flour + about 1/4 cup extra for kneading
  • 200g cold, cubed unsalted butter
  • a good pinch of salt
  • iced water, as required (about 2 tbsp)
  • a splash (about 1/4 tsp) apple cider vinegar
  • 1 free-range egg, white and yolk separated

*use a coarse mill if you prefer more of an oaten texture

Filling:

  • 1 medium red (Spanish) onion, finely chopped
  • 3 small cloves of garlic, peeled and finely diced
  • 1/2 tsp fresh thyme leaves
  • 1/2 tsp fresh rosemary leaves, finely chopped
  • 100g fresh organic rainbow chard, stalks finely sliced, large leaves torn
  • 150g baby English spinach, leaves only
  • 50g raw walnuts, coarsely chopped
  • 75g good-quality cheddar or ‘tasty’ cheese, grated
  • 50g goats cheese, crumbled
  • sea salt
  • freshly ground black pepper
  • 1 tsp plain flour
  • 1 egg white, beaten with a splash of iced water (reserved from the egg used for the pastry)

For the dough: add the flours to a large mixing bowl with the salt and butter. Rub the butter in with your fingertips until the mixture resembles coarse breadcrumbs.

Add in the apple cider vinegar, egg yolk (reserve the white for glazing) and a trickle of iced water. Mix well with your hands, adding a little more iced water as you go until the mixture becomes smooth and cohesive (the dough will become a little sticky).

Tip out onto a well floured surface and knead until smooth. Form into a rough disc, wrap in plastic wrap and refrigerate for 30 minutes whilst you prepare your filling.

For the filling: add the onion, herbs and garlic to a saucepan with a good splash of olive oil. Allow to saute on low heat until opaque (do not allow to brown).

Increase heat to medium, then add the rainbow chard stems and leaves. Cook, stirring for one minute until wilted. Add in the English spinach and cook for another 2 minutes or until just wilted. Season with salt, turn off the heat and set the mixture aside to cool slightly.

Pre-heat your oven to 180 degrees C (350 degrees f). Line large tray with baking paper and set aside.

On a well-floured surface, roll out your pastry to 35 cm diameter (about 0.5mm thick). Carefully transfer the pastry onto your lined baking tray.

Sprinkle the teaspoon of flour over the centre of the pastry disc in a thin layer (this will absorb any fluid from the spinach and ensure your pastry doesn’t become soggy). Evenly distribute the cooled spinach mixture over the flour, leaving a 3cm border around the edge of the pastry.

Sprinkle over the cheeses and walnuts, then grind a good helping of black pepper over the filling. Turn the edges of the pastry disc up to roughly enclose the filling (don’t worry if it looks ‘rustic’, this is what a galette is all about!). Press together any overlapping pastry edges until you have a well sealed pastry crust. Brush with beaten egg white.

Bake the galette on a centre shelf in your preheated oven for 50-60 minutes or until the pastry is crisp and golden and the filling is bubbling. Allow to cool for five minutes before slicing to serve.

chard

Note: if you have a pizza stone (and love a crisp pastry crust) I’d highly recommend using it to bake this galette. Preheat the stone for five minutes, then carefully transfer the galette onto the stone atop the baking paper. Bake as above.

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49 responses

  1. Laura I not only share your floury hands but also your brown thumb! I love the sound your savoury galette, beautiful wintery flavours. PS I lost you for a while, WP playing games I think….

    • Oh no, it’s frustrating isn’t it! I’ve lost a few people on WP and then feel terrible when I realize that it’s been weeks (or even worse, months!) since I visited! I’m still stuck to using Aaron’s computer at the moment too, as I need to save for a new laptop. Hope you’ve been well lovely. Thanks for the comment (argh, sorry that you share the brown thumb. So sad. I’d love to have a flourishing garden one day!) xxx

  2. Absolutely love the look of your galette Laura! Such a beautiful rustic quality that works so well at anytime of year, but particularly on a chilly autumn/winter’s day! Well done too with your bounty of Rainbow Chard, hopefully it will keep growing for you right through the winter time!

  3. Your Mum’s green thumb is inspiring! I can’t wait to get into some small-space gardening in our new garden. This galette is all my savoury winter dinner dreams come true! I love the rustic oat pastry and the greens, cheese, and walnut filling is all the things you need on your plate for dinner on a drizzly night. I can’t wait to make this Laura!

    • Thanks beautiful one, yes it’s definitely got that ‘savoury’ kick that I love so much on cold days. I want to try a veganised version next time with coconut oil and maybe a cashew cheeze… mmm, yay for experiments! Sending you hugs, hope that you and Chris are staying warm! xxx

  4. That looks amazing! Love the idea of using the pizza stone (I have one but rarely use it for actual pizza!). I am sure that those fresh walnuts and your homegrown chard make every bite of this perfectly savory – gorgeous. xx

    • Thanks Ksenia! Haha… yep, my pizza stone has become such a godsend in regards to baking sweet potatoes, bread, now this galette… and even toasted sandwiches ;) SO GOOD for crispy stuff! xxx

  5. Gorgeous chard, Ms. Greenthumb! The tart looks amazing, it really am intrigued by the oat crust. This is such a wonderful vehicle for many types of greens and nuts!

    • Haha! Not sure if I deserve that title yet, but I’m trying! :) Thanks David. The oat crust was wonderful, I want to try it with sweet galettes too… I think it’d go really well x

  6. First, you photos are enchanting. I can hardly get past them– but I don want to add that the galette looks pretty irresistible –could love to make it for friends for a picnic lunch. — and we’ve grown chard with some success too! We have a small half hearted little garden plot and seem to manage loads of tomatoes and swiss chard– which are both so useful (but not much else!). Anyway, Laura, thanks for the wonderful post…

    • Oh thanks so much Rhonda! So glad that your chard and tomatoes are going well! I’ve got a tomato plant which seemed to be doing brilliantly in the first couple of months but it got charred during the Australian summer months. Hoping I can revive it. Thanks again lovely! xxx

  7. Oh, Laura! Your lovely chard is staggering! Well done you for nourishing and flourishing such a happy looking veg baby :) You’ll be growing papayas before you know it.

    xx

  8. Laura, the pictures are very elegant. Beautiful staging. I doubt I could do this. There are two reasons. Firstly, I don’t have the eye for it that you obviously do. Secondly, I could not leave that galette alone long enough to take the photo. Lovely.

    • Haha, I was itching to slice into it but I had to transport it to a friend’s house – so my resolve was mostly out of necessity! Thanks Conor, you take pretty wonderful pictures yourself!

  9. OMG that chard is amazing! I’m proud of you! My mom is a total city girl. The complete opposite of your mom. This gallette is gorgeous. Your photos are so evocative. I love the oat pastry here. I bet you this was phenomenal.

    • Thanks so much Amanda. Haha, my mum has made a concerted effort to build her gardening and woodworking repertoire etc, a totally hands-on person. I’m the opposite, hopeless when it comes to power tools and axes etc! Hopefully I can upskill myself one day (the chard is a start!) but for now I can console myself that I win in the cooking department (mum hates cooking!). The oat pastry was so good! Best shortcrust I’ve ever made. Definitely recommend it! xx

  10. Oh dear Laura, this looks so lovely that I would love to experience autumn again right now… This oat crust of yours is superb! Since I discovered Scandinavian cuisine last year, I’m very fond of oat in pie crusts and cake, it adds such a wonderful taste to any baked goods. Have a wonderful evening, you and Aaron!

  11. Could you please send your mum up here to breathe life into my plants-that-were?? I’ve got a little assortment along my kitchen windowsill, and, sadly, only one plant is really thriving. :( I’ll soon be planting our garden and am feeling rather nervous. Last year’s harvest was not so great. Hopefully one day I will cultivate my gardening skills (or current lack thereof) to develop a thumb as green as your mother’s! In the meantime, I shall use the farmer’s market to supplement my yield. ;)

    Can’t wait to try this recipe! I love trying out new things with galettes. :)

    Love and hugs!! xxx

  12. Pingback: black bean soft tacos with pickled radishes + boozy onions « Laura's Mess

  13. Laura, I’m so hungry looking at all your posts! Your photography and writing is so beautiful and captivating. It’s been a long time since I’ve found a blog that I don’t scroll past all the writing to the recipe. I cannot wait to try some of these! Thank you for posting, this is heaven! ❤️

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