Chard and Potato Galette

Ingredients

• 1 bunch chard
• 2 medium potatoes
• 1.5 cups all-purpose flour
• 0.25 cups olive oil
• 1 teaspoon salt
• 4 tablespoons water
• 1 teaspoon fresh thyme
• 0.5 teaspoon black pepper
• 2 cloves garlic
• 0.25 teaspoon nutmeg
• 1 tablespoon almond milk

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a large mixing bowl, combine 1.5 cups of all-purpose flour and 1 teaspoon of salt. Mix well.

3. 3

   Add 0.25 cups of olive oil to the flour mixture. Use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.

4. 4

   Gradually add 4 tablespoons of cold water, one tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

5. 5

   While the dough is chilling, wash and chop the chard, and peel and dice the potatoes into small cubes.

6. 6

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant.

7. 7

   Add the diced potatoes to the skillet. Season with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.25 teaspoon of nutmeg. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are tender.

8. 8

   Add the chopped chard and 1 teaspoon of fresh thyme to the skillet. Cook for an additional 5 minutes until the chard is wilted. Remove from heat and let cool slightly.

9. 9

   Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer the dough to a parchment-lined baking sheet.

10. 10

    Spread the chard and potato mixture evenly over the dough, leaving a 2-inch border around the edges.

11. 11

    Fold the edges of the dough over the filling, pleating as necessary to create a rustic edge.

12. 12

    Brush the dough with 1 tablespoon of almond milk for a golden finish.

13. 13

    Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and crispy.

14. 14

    Remove from the oven and let cool for 5 minutes before slicing. Serve warm.