Rainbow Chard and Fig Puff Pastry Galette
★★☆☆☆
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 bunch rainbow chard (or Swiss chard), stems and leaves separated
- 3/4 (5.2-ounce) log Boursin cheese, any flavor
- 3 Tbsp fig spread (44.4 ml)
- Olive oil, for cooking and brushing
- Kosher salt
- Flour, for dusting
Instructions
- Preheat oven to 400°F (200°C).\n2. Heat 2 Tbsp olive oil in a skillet over medium-high heat. Add chard leaves and season with salt. Cook until wilted, about 2 minutes. Set aside. \n3. Lightly flour a clean work surface. Roll out puff pastry to a 12x12 inch square. Brush with olive oil. Prick all over with a fork. \n4. Dot Boursin cheese over pastry, leaving a 1 1/2 - 2 inch border. Dot fig spread over the cheese. Top with wilted chard leaves and stems (if desired).\n5. Fold pastry edges over filling to create a rustic round shape. Brush with olive oil. (Optional: Dot with more Boursin cheese.) \n6. Bake for 30 minutes, or until the pastry is golden brown and flaky. Serve warm or at room temperature.
Wine Pairing: Light White (Pinot Grigio) — A light, crisp white wine such as Pinot Grigio.