|1 ½ cups||Flour|
|135 g||Butter, very cold and cut into small even sized pieces|
|⅓ cup||Water, cold|
|2 Tbsp||Olive oil|
|1||Onion, finely sliced|
|2 cloves||Garlic, crushed|
|1 pinch||Dried chilli flakes|
|2 bags||Red chard leaves, about 600g, any tough stems removed and well washed (Main)|
|2 cups||Ricotta cheese (Main)|
|1 cup||Gruyere cheese, grated|
|1 serving||Milk, for glazing|
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- Heat the oven to 190C. Lightly oil spray or line with baking paper a swiss roll tin (about 30cm x 22cm).
- Place the flour with a pinch of salt in the bowl of a food processor and process for 10 seconds. Add the butter and process until the mixture resembles fine breadcrumbs. Add the water and process until the pastry forms large lumps. Turn out on to a lightly-floured bench top and quickly bring together with your hands.
- Roll the pastry out to fit tin, allowing the pastry to just overlap the sides. Place in the refrigerator while you make the filling.
- Heat olive oil in a large frying pan and add the onion. Cook over a low heat, until the onion is soft and just beginning to colour. Add the garlic and cook for 1 minute then sprinkle in chilli flakes. Transfer to a plate.
- Thickly slice ruby chard and divide into 4 lots. Place first lot in the frying pan with just the water that is clinging to its leaves and cook until wilted and soft. Season with salt and freshly ground black pepper. Transfer to a plate and repeat with remaining ruby chard. Set aside to cool a little.
- Remove pastry from the refrigerator and spread ricotta across the base. Spread over the onion mixture, top with the wilted ruby chard and sprinkle with grated gruyere cheese. Fold overlapping pastry over outside of filling. Brush pastry with a little milk (or see tips), and place in the oven to cook for 35 minutes or until the pastry and filling are golden.
- Remove from the oven and leave to set for about 5 minutes before cutting into pieces for serving. Serving with a simple green salad.
Make a change
- Make a free-form galette by rolling the pastry into a 30-40cm circle (one that fits on to your baking tray). Spread the filling over, leaving a 6cm border uncovered. Fold over uncovered pastry, pleating to make fit.
- Use silver beet, but if using white stems cook off before green leaves as they take longer to soften. Or use baby silverbeet leaves, which are available in some supermarkets and greengrocers.
- Brush folded pastry with egg yolk whisked with a dash of milk for a golden finish.