This vegetarian galette is ideal for breakfast or brunch. With crisp puff pastry, chard and baked eggs, this rustic tart hits all the right notes.
Ingreadient:
- 1 bunch rainbow chard
- 1 tbsp olive oil
- 1 clove garlic, crushed
- ½ tsp ground cumin
- Salt and pepper to taste
- 375g all butter puff pastry, just thawed
- 100g firm mozzarella, thinly sliced
- 3 small eggs, plus 1 beaten egg for glazing pastry
- 2- 3 tbsp marinated Persian fetta, crumbled
- Za’atar dukkah to serve
Direction:
- Preheat oven 220°C/ 200°C (fan-forced) and line a large baking tray with baking paper.
- Trim and remove stalks from chard. Coarsely chop leaves.
- Heat oil in a large frying pan over medium-high heat. Add stalks and cook, stirring, for 1-2 minutes. Remove from pan and set aside. Add garlic, cumin and leaves, cook until just wilted. Season with salt and pepper. Transfer to a plate to cool.
- Carefully roll out pastry on a lightly floured workbench and trim to form approx. 30-35cm circle. Place onto lined baking tray. Arrange chard leaves and mozzarella over the top, leaving a 4cm border. Fold the edges over to partially enclose the filling, overlapping the dough as needed. Brush edges with beaten egg and bake 15-18 minutes or until pastry is lightly golden and mostly cooked.
- Pull out galette and make 3 indents into the filling. Crack an egg into each indent. Cut stalks to fit and arrange over the top of galette. Cook a further 5-7 minutes or until pastry is golden and egg whites are just set.
- To serve, crumble over fetta and sprinkle with za’atar dukkah. Serve warm.
