Galettes are a free form pie that are quite popular and understandably so since they come together quickly and have many easy fillings like this Swiss chard and mushroom version. Not sure why I am so late to the game on this galette making but with my success so far, these will be standard fare for dinner for the foreseeable future.

Swiss Chard Galette

Adapted from A Beautiful Plate

2 T butter
1 1/2 lbs thinly sliced mushrooms (equal amounts of shiitake and cremini)
1/2 large yellow onion, finely julienned
6 stalks of Swiss chard, stems chopped and greens thinly sliced
2 T shallot, minced
large sprig of fresh thyme
large sprig of fresh rosemary
salt and pepper to taste
1 small egg lightly beaten for crust
5 ounces goat cheese seperated
1 9" pie crust dough prepared or use this recipe

Preheat oven to 400 degrees.

Heat butter in a large skillet, add mushrooms and cook on medium heat until the mushrooms have released their juices. Add sliced onions, shallots, chard stalks, thyme and rosemary cook until they start to brown. Salt and pepper to taste. Add in chard leaves and cook until wilted. Transfer to a cookie sheet to cool.

Next, place dough on a lightly floured surface and roll out to a 10" diameter. Transfer cooled mixture to a bowl and stir in 3 ounces of the goat cheese. Place in center of dough and spread to within 2" of the edge. Fold over the dough and paint with egg wash.

Transfer to a cookie sheet lined with parchment paper and bake in oven for 30 minutes. Remove from oven and top with remaining cheese. Return to oven and bake and additional 5-10 minutes. Cool 5 minutes, cut and serve immediately.