Za’atar Egg and Rainbow Chard Galette
Credit: Whisk Media Group
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Za’atar Egg and Rainbow Chard Galette
Ingredients:
- 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 fetta and sprinkle with za’atar dukkah. Serve warm.
Tips & Hints:
- Careme all butter puff pastry is available at some supermarkets, delis 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.
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