Swiss Chard Pesto, Feta and Rye Galettes

These mini galettes are rich and savory, stuffed full of cheese and pesto, and topped with tangy and spicy sun-dried tomato honey. Serve for dinner or slice them up as an appetizer. Only half of the pesto goes into the galettes, so store the rest in the freezer or refrigerator to enjoy on pasta or sandwiches another day. The feta filling on its own, topped with a dollop of pesto, makes a lovely dip for crackers or bread.

By Ashley Swartzendruber / Photography By Ashley Swartzendruber | November 01, 2020

Ingredients

Rye Crust

1½ cups all-purpose flour
1 cup dark rye flour
1 tablespoon sugar
1 teaspoon salt
2 sticks unsalted butter, cut into cubes
8–10 tablespoons ice water
1 egg yolk plus 1 tablespoon water, for egg wash

Spicy Sun-Dried Tomato Honey

1 8-ounce jar oil-packed sun-dried tomatoes, drained and roughly chopped
½ cup honey
1 teaspoon red pepper flakes
2 teaspoons apple cider vinegar

Pesto and Feta Filling

1 large bunch Swiss chard, stems removed and leaves chopped (about 6 cups)
2 garlic cloves
1 cup pecans
3 ounces shredded or cubed Parmesan cheese
1½ tablespoons lemon zest, divided
¼ cup plus 2 tablespoons lemon juice, divided
2 teaspoons dried basil (or a small handful of fresh)
½ teaspoon salt
Pinch of ground black pepper
¾ cup extra-virgin olive oil
8 ounces feta cheese, room temperature
8 ounces cream cheese, room temperature

Instructions

Serves 4–6

Combine flour, rye flour, sugar and salt in a food processor and pulse 3 times to combine. Add butter and pulse until pea-sized clumps form. Add water a little at a time, pulsing until the dough starts to come together. Transfer the dough to a lightly floured counter and knead gently, then divide it evenly into four pieces. Cover with plastic wrap and let rest in the refrigerator for at least 30 minutes. If chilled for longer than 30 minutes, let rest on the counter to warm up slightly when it’s time to assemble the galettes.

While the dough chills, combine honey, sun-dried tomatoes, chili flakes and apple cider vinegar in a small saucepan and heat until the mixture just starts to boil. Remove from heat and let cool to room temperature.

Fill a large saucepan ¾ full of water and bring to a boil. Blanch the chopped Swiss chard in boiling water for about 1 minute, then remove the Swiss chard, place it in a colander and rinse with cold water to stop the cooking process. Drain and squeeze out excess water. Set aside.

In a food processor, chop the garlic until finely minced. Add pecans and Parmesan and pulse until finely minced. Add the Swiss chard, 1 tablespoon of lemon zest, ¼ cup of lemon juice, basil, salt and pepper. Slowly add the olive oil and process at high speed until the pesto is smooth and creamy. Set aside. Rinse out the food processor and add feta cheese, cream cheese, the remaining ½ tablespoon lemon zest and 2 tablespoons lemon juice. Blend until fully combined and fluffy. Set aside.

Preheat the oven to 400°. To assemble the galettes, roll out each section of dough on a floured surface to about 10 inches in diameter. Spread each with ¼ of the feta cheese mixture, leaving the outer ½-inch edge of dough empty. Then top each with ¼ cup of pesto. You should use up all the cheese, but there will be pesto left over. Working around each circle, fold and pleat the empty edges of the dough over the filling. If the dough has become warm, put the galettes in the refrigerator for 30 minutes.

Combine 1 egg yolk with 1 tablespoon water and brush the folded-over edges of each galette with the egg wash. Bake for 40 to 45 minutes or until the dough is golden and the filling is bubbling. Remove from the oven and top each galette with a generous spoonful of spicy tomato honey. Slice and serve.

Edible Michiana original recipe