Triesenberg Swiss Chard and Feta Galette (Triesenberger Mangold-Feta-Galette)
This Triesenberger Mangold-Feta-Galette, or Triesenberg Swiss Chard and Feta Galette, is a delightful savory pastry from Liechtensteiner cuisine. The combination of Swiss chard and feta cheese creates a delicious filling that is encased in a flaky galette crust, making it a perfect dish for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup ice water
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 bunch Swiss chard, stems removed and leaves chopped
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add the ice water, tossing with a fork until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
- Add the chopped Swiss chard to the skillet and cook until wilted. Season with salt and pepper to taste. Remove from heat and let cool.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Transfer the dough to a parchment-lined baking sheet.
- Spoon the cooked Swiss chard mixture onto the center of the dough, leaving a 2-inch border. Sprinkle the crumbled feta cheese over the Swiss chard.
- Fold the edges of the dough over the filling, pleating as needed. Brush the crust with the beaten egg wash.
- Bake the galette for 35-40 minutes, or until the crust is golden brown. Let it cool for a few minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 10g
- Fat
- 18g
Supplies
Large bowl Pastry cutter or fork Plastic wrap Skillet Baking sheet
Tools
Oven Rolling pin Parchment paper Pastry brush
Serving suggestions
Serve the Triesenberger Mangold-Feta-Galette warm as a main dish or as a delightful appetizer alongside a fresh salad.
Tips & tricks
For a decorative touch, sprinkle some sesame seeds or poppy seeds on the galette crust before baking.
Cost
$15