Ricotta and Swiss Chard Galette

Ingredients

Crust

1 cup unbleached all-purpose flour
1/2 cup old-fashioned rolled oats, quick oats can work too
1 teaspoon kosher salt
1 stick cold unsalted butter, cut into small pieces
3 ounces cold cream cheese cut into small cubes
1 large egg yolk

Pulse flour, oats, and salt in a food processor to combine. Add butter, cream cheese, and egg yolk a few pieces at a time, while pulsing. Continue to pulse until dough just holds together, 15 to 20 seconds.

Remove from food processor and flatten dough into a disk. Wrap in plastic. Refrigerate at least 1 hour or overnight.

Filling

2tablespoons extra-virgin olive oil
12 ounces Swiss chard, stems separated and sliced into 1/4-inch pieces
1 large onion, sliced lengthwise 1/4 inch thick
salt and pepper to taste
3 tablespoons balsamic vinegar
2 tablespoons golden raisins
2 tablespoons fresh thyme leaves
6 ounces ricotta, room temperature
1/4 cup finely grated Parmigiano-Reggiano
3 tablespoons heavy cream
1/2 teaspoon freshly grated nutmeg
1 large egg yolk

In a large skillet, heat 1 tablespoon oil over medium. Add chard stems, onion, and a pinch of salt. Continually stir until stems are soft and slightly brown, about 8 to 10 minutes. Add vinegar and stir until liquid is almost evaporated, about 2 minutes. Season with salt and pepper. Toss in raisins. Transfer mixture to a bowl and set aside.

Heat remaining 1 tablespoon oil in same skillet over medium-high. Add thyme, chard leaves and cook until slightly wilted, about 1 minute. Season with salt and pepper.

Either by hand or in the bowl of a mixer fitted with the paddle attachment, beat both cheeses with 2 tablespoons cream until smooth, about 1 minute. Stir in nutmeg; season with salt and pepper.

Preheat oven to 375 degrees. On a large sheet of parchment, roll out dough to a 1/8-inch-thick round, about 15 inches in diameter. Arrange onion mixture evenly over dough, leaving a 3-inch border. Spread ricotta mixture over onion mixture; top with chard mixture. Fold edges of dough over and gently press down to seal. Transfer tart (still on parchment) to a baking sheet. Refrigerate 15 minutes.

In a small bowl, beat together egg yolk and remaining 1 tablespoon cream. Brush exposed dough with egg wash. Bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.