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| Swiss Chard, Shitake, Parmesan Galette |
News flash: I've never been one to follow the rules. This does not mean that I can't, it simply means that I don't like to...so imagine my delight in creating the Galette! A free form tart is perfect for those who don't especially like to color within the lines. There are no rules, yay! Round, square, oblong rectangular, you name it, now you're speaking my language. The topping varieties are only limited by your imagination and desire (double happiness) and they are relatively quick to make, the pastry requires 1 hour of resting time in the fridge which can be done while you make the topping and allowing it to cool (or make your pastry earlier in the day or even have it at the ready in your freezer). On this day, I found beautiful Swiss Chard and Shitake mushrooms at the market. Swiss Chard is a seriously underrated green, in my opinion (and I know Greens). It is very mildly flavored which allows it to marry freely to whatever it is paired with. I like the earthy flavors of the greens and mushrooms and they are the perfect vehicle for garlic and cheese. Those of you who know me, will not be surprised that I also relied on the very classic Italian pairing of raisins and pine nuts in a savory preparation. So, Swiss Chard, garlic, Shitake, Parmesan Cheese (use the best quality Reggiano as it makes the difference and grate it by hand), raisins and pine nuts are all featured on a bed of farmers cheese. I discovered farmers cheese recently at my market and I am loving the tangy, tart dryer texture of this Ricotta/cottage sort of cheese. Wow, what a wonderful combination on my tart du jour.
