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Recipe Category / Savory pies and Tarts
Mushroom and Chard Galette
  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Sugar Free Diet

    Limits all sources of added sugar and encourages the reduction of high carbohydrate foods that may even contain natural sugars. Usually substitutes are used, such as honey, stevia and agave syrup.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Method

For the whole wheat dough

  • Add the all-purpose flour, whole wheat flour and salt to a food processor and pulse to combine.
  • Add the butter and process until the mixture starts to come together and look like dough and the pieces of butter are the size of a bean.
  • Transfer the mixture to a bowl.
  • Drizzle with apple cider vinegar and add ¼ cup of cold water.
  • Mix with a fork and add as much cold water as necessary for the dough to come together nicely. Cover in plastic wrap and allow to rest for 2 hours.

For the tart

  • Preheat the oven to 200* C (390* F) Fan.
  • Heat 1 tsp. olive oil in a large pot over medium heat. Add the mushrooms that have been sliced. Season with salt and pepper. Sauté for about 5 minutes stirring constantly.
  • Transfer to a small strainer.
  • Heat 1 tsp. of olive oil in the same pot. Sauté the garlic for about 30 seconds. Add half of the chard. Season with salt and pepper. Cook until soft and add the remaining chard. Cook for about 5 minutes.
  • Remove from heat and season with salt and pepper. Set aside with the mushrooms.
  • Place dough onto a lightly floured working surface. Roll out to a 14 cm round shape that is 3 mm thick. Transfer to a baking sheet lined with parchment paper. Crumble the feta cheese over it, leaving the edges clean (like a pizza).
  • Add the mushrooms and chard on top and crumble the remaining feta cheese over them. Fold the edges over the filling. Brush some egg wash over the folded edges of dough.
  • Bake the galette for about 35-40 minutes until golden brown.
  • Remove from oven. Allow to cool a little. Drizzle with some olive oil, lemon juice and grated lemon zest.
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Nutritional
Chart

Nutrition information per portion

418
Calories (kcal)
21 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

31.0
Total Fat (g)
44 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

18.2
Saturated Fat (g)
91 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

25.0
Total Carbs (g)
10 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

0.88
Sugars (g)
1 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

8.4
Protein (g)
17 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

2.7
Fibre (g)
11 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

1.8
Sodium (g)
30 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.