Green leaf galette

SERVES 6

½ cup flour

135 g butter, very cold and cut into small even sized pieces cup water, cold

2 Tbsp olive oil

1 onion, finely sliced

2 cloves garlic, crushed

1 pinch dried chilli flakes

600g Swiss or Rainbow chard leaves, any tough stems removed and well washed

2 cups ricotta cheese

1 cup gruyere cheese, grated

A little milk, for glazing

1 Heat the oven to 190C. Lightly oil spray or line with baking paper a swiss roll tin (about 30cm x 22cm). 2 Place the flour with a pinch of salt in the bowl of a food processor and process for 10 seconds. Add the butter and process until the mixture resembles fine breadcrumbs. Add the water and process until the pastry forms large lumps. Turn out on to a lightly-floured bench top and quickly bring together with your hands. 3 Roll the pastry out to fit tin, allowing the pastry to just overlap the sides. Place in the refrigerator while you make the filling.

4 Heat olive oil in a large frying pan and add the onion. Cook over a low heat, until the onion is soft and just beginning to colour. Add the garlic and cook for 1 minute then sprinkle in chilli flakes. Transfer to a plate. 5 Thickly slice chard and divide into 4 lots. Place first lot in the frying pan with just the water that is clinging to its leaves and cook until wilted and soft. Season with salt and freshly ground black pepper. Transfer to a plate and repeat with remaining ruby chard. Set aside to cool a little. 6 Remove pastry from the refrigerator and spread ricotta across the base. Spread over the onion mixture, top with the wilted ruby chard and sprinkle with grated gruyere cheese. Fold overlapping pastry over outside of filling. Brush pastry with a little milk (or see tips), and place in the oven to cook for 35 minutes or until the pastry and filling are golden.

7 Remove from the oven and leave to set for about 5 minutes before cutting into pieces for serving. Serving with a simple green salad.