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.