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Za'atar Egg and Rainbow Chard Galette
Za'atar Egg and Rainbow Chard Galette
- Preparation time 50 mins
- Serves 4 people
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While typically you would likely come across mostly sweet tasting galettes (a French word for a freeform cake ensconced in pastry), we've created a delicious savoury galette perfect for lunch or dinner. Relying on store-bought puff pastry means this recipe is very achievable for time poor professionals, looking to add a bit of international flavour to their weeknight dinners.
Ingredients
- 1 bunch rainbow chard
- 1 tbsp olive oil
- 1 clove garlic, crushed
- ½ tsp ground cumin
- Salt and pepper to taste
- 375g all butter puff pastry, just thawed (see tip)
- 100g firm mozzarella, thinly sliced
- 3 small eggs, plus 1 beaten egg for glazing pastry
- 2- 3 tbsp marinated Persian feta, crumbled
- Za’atar dukkah to serve
Method
- Preheat oven 220°C/ 200°C (fan-forced) and line a large baking tray with baking paper.
- Trim and remove stalks from chard. Coarsely chop leaves.
- Heat oil in a large frying pan over medium-high heat. Add stalks and cook, stirring, for 1-2 minutes. Remove from pan and set aside.
- Add garlic, cumin and leaves, cook until just wilted. Season with salt and pepper. Transfer to a plate to cool.
- Carefully roll out pastry on a lightly floured workbench and trim to form approx. 30-35cm circle. Place onto lined baking tray. Arrange chard leaves and mozzarella over the top, leaving a 4cm border. Fold the edges over to partially enclose the filling, overlapping the dough as needed. Brush edges with beaten egg and bake 15-18 minutes or until pastry is lightly golden and mostly cooked.
- Pull out galette and make 3 indents into the filling. Crack an egg into each indent. Cut stalks to fit and arrange over the top of galette. Cook a further 5-7 minutes or until pastry is golden and egg whites are just set.
- To serve, crumble over feta and sprinkle with za’atar dukkah. Serve warm.
Notes
- We used Careme all butter puff pastry in this recipe. Available at some supermarkets, deli and fruit and veg markets.
- Substitute firm mozzarella balls with grated mozzarella.
- If rainbow chard is not in season, substitute with silverbeet or English spinach.
- Begin checking eggs after 5 minutes cooking.
- Substitute za’atar dukkah with just za’atar spice blend.
Nutritional Information
- Serving size 310g
- Energy 2500kJ 598kcal
- Protein 21.8g
- Total fat 40.2g
- Saturated fat 10g
- Carbs (total) 35.3g
- Carbs (sugar) 2.5g
- Sodium 688mg
- Fibre 3.8g
- Vitamin D 3.6µg
All nutrition values are per serve.
