As the seasons change and markets overflow with new produce, let the galette become your canvas.
Ingredients:
Pastry Dough
1 ½ cups all-purpose flour
¼ tsp sea salt
6 Tbsp unsalted butter, cold
1 Tbsp olive oil
5–6 Tbsp cold water (start with 5 and adjust)
Vegetable & Herb Filling
1 cup onion, sliced (¼ in thick)
3 cups mushrooms, sliced (¼ in thick)
2 cups Swiss chard, chopped ~1 in pieces
5 cloves garlic, lightly smashed and quartered
1 Tbsp olive oil for sautéing
Scant ½ tsp sea salt
Freshly ground black pepper, to taste
2 Tbsp fresh thyme leaves (stripped from stems)
⅓ to ½ cup flat-leaf parsley, chopped (reserve a handful for garnish)
2 tsp apple cider vinegar (or white wine vinegar)
½ a lemon zest
8 oz goat cheese, broken into pieces
¼ cup blended raw almonds
Egg wash: 1 large egg + 2 tsp milk
Instructions:
Make the dough
Combine flour and salt. Cut in butter until the mixture looks like coarse crumbs. Stir in olive oil and cold water until just coming together. Form into a disc, wrap or cover, and chill at least 1 hour (or longer).
Prepare the filling
Rinse and chop your mushrooms, chard, onion, parsley, and thyme.
Heat a large skillet over medium heat with 1 Tbsp olive oil. Add onion, mushrooms, garlic, and chard. Toss to coat in the oil.
Partway through sautéing (after ~3–4 min), stir in fresh thyme leaves (reserve a few sprigs for garnish) so their flavor infuses early.
After the vegetables have started to soften, add salt, pepper, garlic powder, and parsley (add most, but reserve some fresh parsley for garnish so it doesn’t overcook).
Pour in the vinegar (or wine vinegar) toward the end to deglaze and brighten. Add lemon zest if using.
Cook until vegetables are fully softened and flavorful (13–15 min in original, adjust as needed).
Remove from heat and let cool (very important — you don’t want a hot, wet filling on the pastry).
Assemble:
Preheat oven to 400 °F (200 °C).
Roll out chilled dough into approx. a 12-in round or oval. Lightly indent an inner border (~2 in) to form a “frame.”
Sprinkle the ¼ cup blended almonds in the center of the dough (inside the border).
Using a slotted spoon, transfer cooled vegetables and mozzarella onto the almond layer (leaving any liquid behind).
Fold over the edges of dough over the filling, overlapping as needed in a rustic manner.
Finish & Bake:
Whisk the egg and milk into an egg wash; brush the dough edges.
Bake for 45–50 min, or until pastry is golden and crisp.
Cool slightly before serving (this helps the filling set a bit).
Garnish & Serve:
Sprinkle reserved fresh parsley and a few thyme sprigs on top.
Optionally, drizzle a touch of good olive oil or a squeeze of fresh lemon juice over each slice just before serving.