Chard and Mushroom Gruyere Galette with Pink Peppercorns
Lynley Jones
A savory galette perfect for the holidays
Makes one galette, serving 4-8 as a side dish
Ingredients
3 TB olive oil, divided
4 oz sliced cremini mushrooms
Coarse salt (or if using table salt, use half as much as indicated throughout)
Freshly ground black pepper
1 tsp pink peppercorns (plus more for garnish if desired)
1 bunch green Swiss chard, stems and ribs removed, torn into 2-inch pieces
1 garlic clove, minced
1 Half-recipe pate brisee pie crust, with flour for rolling out
3/4 cup grated gruyere, Emmentaler or Jarlsberg cheese (about 3 oz)
1 shallot, sliced into thin rounds (keep the rounds intacts)
Instructions
1. Warm a large skillet over medium high. Add 1 TB of the oil; when hot, add the mushrooms and season with 1/2 tsp salt. Saute until soft, about 5 minutes
2. Add the pink peppercorns and garlic, along with another half-tablespoon of oil if needed. Toss with the mushrooms just until fragrant, about 1 minute. Add the chard with another pinch of salt and several grinds of black pepper. Toss until wilted, then remove from heat and cool to room temperature.
3. Preheat the oven to 425 degrees with the rack in the middle position. Roll the pastry dough on a lightly floured surface to a circle about 12-14" in diameter (about 1/8" thick). Trim the edges as needed, then transfer the pastry to a baking sheet lined with parchment.
4. Spread the cheese over the pastry, leaving a 2-inch border all the way around, then spread the chard mixture evenly over the cheese. Lay the shallot rounds on the chard, distributing them evenly to make a nice presentation (depending on the size of your shallot you might not need all of the rounds.) Brush the rounds lightly with olive oil.
5. Fold the pastry edges up over the sides of the galette in a nice pattern. Brush the folded portion lightly with olive oil, then sprinkle another pinch of salt over the oiled pastry. Bake for 20-25 minutes, until the filling is sizzling and somewhat puffed and the pastry is golden brown.
6. Cool on a rack for a few minutes, then slice and serve hot.
Notes:
Pink peppercorns are pretty and festive, and because they keep their color throughout the cooking process they make a nice presentation for the holidays.
I kept the spicing in this recipe simple to showcase the pink peppercorns, but if you like things a little spicier, you could add red pepper flakes (such as gochugaru or Aleppo pepper) to the chard as it wilts, or sprinkled over the galette either before or after it goes into the oven. A pinch of sumac would also be nice, giving the galette a little extra citrusy brightness.
Spices and ingredients used in this dish:
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