Corn, Swiss Chard and Ricotta Galette

Corn, Swiss Chard and Ricotta Galette
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Ingredients
  1. 1 recipe Cornmeal Galette Dough (recipe below)
  2. All-purpose flour, for rolling the dough
  3. 2 tablespoons extra-virgin olive oil
  4. 1/2 cup finely chopped Vidalia or other sweet onion
  5. 6 lightly packed cups chopped Swiss chard leaves
  6. 2 cups fresh corn kernels (from 3 to 4 medium ears)
  7. 2 medium cloves garlic, thinly sliced
  8. 1 small fresh red chile, such as Fresno, seeded and finely chopped
  9. Kosher salt and freshly ground black pepper
  10. 2 tablespoons chopped fresh mint
  11. 1 large egg plus 1 large egg yolk
  12. 1 teaspoon heavy cream or whole milk
  13. 9 ounces fresh ricotta (1-1/4 cups)*
  14. 1-1/4 ounces Parmigiano-Reggiano, coarsely grated (about 1/2 cup)
  15. Flaky sea salt
Cornmeal Galette Dough
  1. 1-1/4 cups unbleached all-purpose flour
  2. 1/4 cup fine cornmeal**
  3. 1/2 teaspoon granulated sugar
  4. 1/4 teaspoon kosher salt
  5. 4-1/2 ounces (9 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
  6. 4 to 5 tablespoons ice water
Cornmeal Galette Dough
  1. In a large bowl, whisk the flour, sugar, and salt. Using a pastry cutter or your fingertips, work the butter into the mixture until most of it resembles coarse meal with some pea-size pieces. Form a well in the center. Sprinkle with 4 tablespoons of the ice water. Mix with your fingertips until the dough holds together enough to form a ball. If too dry, add the remaining water by the teaspoon, and mix until the dough comes together.
  2. Form the dough into a ball, put it between two sheets of plastic wrap, and then press it into an 8-inch round. Wrap it tightly in more plastic wrap, and refrigerate for at least 1 hour or up to 2 days before rolling out. (Or freeze it for up to 2 months; thaw in the refrigerator overnight before rolling it out.)
To assemble the galette
  1. Position a rack in the center of the oven and heat the oven to 400°F. Let the dough sit at room temperature until pliable, 10 to 15 minutes.
  2. Meanwhile, heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the chard and cook until tender, 3 to 4 minutes. Remove the skillet from the heat, and stir in the corn, garlic, chile, 1/2 teaspoon kosher salt, and a pinch pepper. Transfer to a large plate or rimmed baking sheet to cool, then toss with 1 tablespoon of the mint.
  3. In a small bowl, whisk the whole egg and cream. In a large bowl, combine the ricotta, Parmigiano, the remaining 1 tablespoon mint, the egg yolk, 1/2 teaspoon kosher salt, and a pinch pepper. Reserve 1/4 cup of the cheese mixture. Gently mix the remaining cheese mixture with the Swiss chard mixture.
  4. Roll the dough between 2 sheets of lightly floured parchment paper into a 14-inch round, loosening the parchment from the dough occasionally and adding a bit more flour if it sticks. Transfer on the parchment to a baking sheet; remove and discard the top sheet of parchment.
  5. Leaving a 2-inch border, spread the chard mixture over the dough, then dollop with the reserved cheese mixture.
  6. Fold the edge of the dough up and over the filling. If the dough is sticking to the parchment, refrigerate it for 5 to 10 minutes, and then continue folding. Brush the folded dough with the egg wash.
  7. Bake, rotating the baking sheet once halfway through, until the crust is golden brown, 40 to 50 minutes. Transfer to a cooling rack, season generously with flaky sea salt, and let cool for 10 to 15 minutes. Serve warm or at room temperature.
Notes
  1. *Marché carries a light and fluffy hand-scooped Ricotta from Lioni.
  2. **If you have a Vitamix, you can grind popcorn kernels into cornmeal.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

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