Goat Cheese & Swiss Chard Galette/Tart (vegan version included)

This takes some planning, but the tender filling on top of the oatmeal crust is amazing! You can prepare, assemble and refrigerate up to a day ahead of time, and put into the oven 50 minutes before serving. (based on a recipie from Martha Stewart magazine)

Makes one 10 inch tart

12 oz green Swiss Chard - about 5-6 large leaves, washed (stems removed, reserved & chopped into 1/4" pieces).
2 T extra virgin olive oil
1 large onion, sliced lengthwise, 1/4" thick
3 T balsamic vinegar
coarse salt and fresh ground pepper
2 T fresh thyme leaves
6 oz goat cheese, room temp (vegan: garlic & herb soy cream cheese)
3 T heavy cream (vegan: soy cream or 2 T soymilk + 1 T veg oil)
1/2 t grated nutmeg
Oatmeal tart dough (recipie below)
2 T pine nuts
2 T golden Raisins
1 large egg yolk, beaten (optional)

1. Prepare the Oatmeal tart dough - and refrigerate at least one hour or overnight.

2. In a large skillet, heat 1 T oil over medium heat. Add chard stems and onion and cook, stirring, until slightly brown, about 8-10 mins.

3. Cover skillet, reduce heat to low, and continue cooking, stirring occassionally, until stems are very soft, about 15 mins. Add vinegar and cook, stirring, until the liquid is reduced by half, about 2 minutes. Remove from heat, season with salt and pepper and transfer  onion mixture to a non-reactive bowl and set aside.

4. In the same pan, heat remaining 1 T oil. Add chard leaves and saute until slightly wilted, about 1 minute and remove from heat. Stir in thyme, season with salt and pepper and set aside.

5. In a food processor or mixer, use a a paddle attachment to beat goat cheese and 2 T of the cream until smooth, about 1 minute. Stir in nutmeg, season with salt and pepper and set aside.

6. Preheat oven to 375. On a large piece of parchment paper, roll out dough to a 1/4" thick round, about 12" in diameter. Arrange onion mixture evenly over dough, leaving a 3" border around the edge. Spread goat cheese mixture over onion mixture and top with chard mixture. Sprinkle with pine nuts and golden raisins. Fold edges of dough over and press down gently to seal. Transfer tart, on parchment paper, to baking sheet, and refrigerate for 10 minutes. Beat egg yolk with remaining 1 T cream (omit egg yolk for vegan version) and brush exposed dough. Bake until crust is golden 40 to 45 minutes.

Serve warm or at room temperature.

Oatmeal Tart dough

Makes enought for one 10 inch tart

1/2 C all purpose flour
1/2 C whole Wheat flour
1/2 C old fashioned rolled oats
1 t salt
1/2 C (1 stick) chilled unsalted butter (vegan: use margarine and omit salt)
3 oz cream cheese (vegan: soy cream cheese)
1 large egg yolk (vegan: 2 t tahini)

1. In a food processor pulse the flours, oats and salt to combine. Add butter, cream cheese and egg yolk and process until the dough just holds together, about 25 -20 seconds. If the dough is still too crumbly at 20 seconds, add 1-2 T icewater through the food processor feed tube in a slow, steady stream. Pulse until just combined.

2. Turn dough out onto a clean work surface.  Flatten into a disk. Wrap in plastic: chill at least 1 hour or overnight.