Chard Galette with Potatoes

1. 1Start with the filling. Heat the olive oil and butter in a large frying pan and add the chard stems. Cook for 5–10 minutes over a medium heat until lightly coloured, then add the garlic and chard leaves. Pour in 50ml (¼ cup) water, then cover and leave the chard to wilt. Stir in the rosemary and cool. At the same time, cook the potatoes in salted boiling water until tender. Drain and cool.
2. 2Next, make the pastry. Put the flour into a bowl with a pinch of salt. Add the butter and rub in until the mixture resembles fine breadcrumbs. Alternatively do this in a food processor or in a stand mixer using the beater attachment. Add the egg and work in just enough iced water to bring together into a smooth, slightly tacky dough. Form into a ball, then cover in plastic wrap and chill for 30 minutes.
3. 3Preheat the oven to 200ºC (400ºF/Gas 6). Roll out the pastry on a floured surface to a round of approximately 30–35cm (12–14in) diameter.
4. 4Transfer the round to your largest baking (cookie) sheet – you will probably find that it will overlap slightly, but it is still much easier to assemble in situ. Mix the chard with the potatoes or beetroot, then pile onto the pastry, leaving a border of around 4–5cm (1 ½ –2in). Sprinkle with the cheese. Fold in the borders so they cover the outer limits of the filling – don’t worry about the pastry pleating and overlapping; it will have to in places. Brush with beaten egg. Bake for 35–40 minutes, until well browned.
5. 5Meanwhile, make the rosemary oil. Put the rosemary on a baking sheet and brown in the oven for a few minutes. Crush in a pestle and mortar, then mix with the olive oil.
6. 6Drizzle the galette with the rosemary oil. It is best served on the warm side of room temperature with a green salad.

Recipe excerpted with permission from Leaf by Catherine Phipps, published by Quadrille October 2019, RRP. Photograph courtesy of Mowie Kay.