Ruby chard galette Serves 6

Time: 1 hour preparation + 30 minutes cooking

Pastry

• 250g wholemeal plain flour • pinch of salt

• 65g unsalted butter

• 65g olive oil

• 1 egg and enough water to bind

Filling

• 2 large onions, sliced

• 2 tbsp of olive oil

• 2 tbsp of sugar

• Swiss chard – one large bunch rainbow, ruby or plain

• 500g fresh goat cheese

• 2 fresh eggs • salt and pepper to taste

• ½ tsp nutmeg • olive oil, for brushing and sautéing • toasted pine nuts and currants (enough to sprinkle across the surface)

1. To make the pastry, combine the flour and salt in a bowl. Chop the butter into cubes and rub it through with your fingertips or, if using a mixer, use the paddle attachment. Mix the olive oil and egg together with a splash of cold water. Combine with the flour mix until the dough comes together. Add a splash more water if the pastry seems too dry. Flatten into a disk, wrap and refrigerate for at least half an hour.

2. Roll out pastry into a flat square or rectangle and place on parchment on a baking tray.

3. Caramelise the onions by slow-cooking them in olive oil. Once softened, sprinkle with sugar and continue cooking until browned and sweet. Let cool.

4. Trim the chard leaves from the stalks, keeping the stems aside. Wash and place the wet leaves in a hot dry pan to wilt slightly (about one minute on each side). Remove from the pan.

5. Place a layer of the chard leaves over the pastry; it’s okay if they extend over edges. 6. Mix the goat cheese, eggs, salt, pepper and nutmeg together and place in the centre of the chard. Spread out a two- to three-centimetre layer and form a square (about 30 centimetres) or rectangle. 7. Cover the surface of the goat cheese with the caramelised onions.

8. Fold the pastry and chard over the edges of the goat cheese. Brush the pastry and any exposed chard with olive oil.

9. Bake in a hot oven at 200ºc for 30 minutes or until pastry is completely brown on the bottom.

10. While the galette is cooking, chop the chard stems into small pieces and sauté in a little olive oil over medium heat.

Mix the stems, pine nuts and currants together and season.

11. Let the galette cool and serve at room temperature, scattered with a little garnish mix.