Swiss Chard and Goat Cheese Galette

• 1/2 cup all-purpose flour, plus more for dusting
• 1/2 cup whole-wheat flour
• 1/2 cup old-fashioned rolled oats
• 1 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 3 ounces cream cheese
• 1 large egg yolk, plus 1 large egg yolk, for egg wash
• 1 tablespoon heavy cream, for egg wash
• 12 ounces green Swiss chard, washed, stems removed and reserved
• 2 tablespoons extra-virgin olive oil
• 1 large onion, sliced lengthwise 1/4 inch thick
• 3 tablespoons balsamic vinegar
• Coarse salt and freshly ground pepper
• 3 anchovy fillets, coarsely chopped (optional)
• 2 tablespoons fresh thyme leaves
• 6 ounces fresh goat cheese, room temperature
• 2 tablespoons heavy cream
• 1/2 teaspoon grated nutmeg
• 2 tablespoons pine nuts, toasted (see page 343)
• 2 tablespoons golden raisins

1. Make the crust: In a food processor, pulse flours, oats, and salt to combine.
2. Add butter, cream cheese, and 1 egg yolk, and process until dough just comes together, 15 to 20 seconds.
3. Press dough into a disk.
4. Wrap in plastic, and refrigerate 1 hour or up to 1 day.
5. Make the filling: Slice chard stems into 1/4-inch pieces.
6. In a large skillet, heat 1 tablespoon oil over medium.
7. Add stems and onion slices, and cook, stirring, until slightly brown, 8 to 10 minutes.
8. Cover skillet, and reduce heat to low.
9. Cook, stirring occasionally, until stems are very soft, about 15 minutes.
10. Add vinegar, and cook, stirring, until liquid is reduced by half, about 2 minutes.
11. Season with salt and pepper.
12. Remove from heat, and transfer onion mixture to a nonreactive bowl.
13. Heat remaining 1 tablespoon oil in same skillet over medium-high.
14. Add anchovies, if using; saute, stirring frequently, 1 minute.
15. Add chard leaves, and saute until slightly wilted, about 1 minute.
16. Stir in thyme; season with salt and pepper.
17. With an electric mixer on medium speed, mix goat cheese and cream.
18. Beat until smooth, about 1 minute.
19. Stir in nutmeg; season with salt and pepper.
20. On a lightly floured surface, roll out dough to a 12-inch round, 1/4 inch thick.
21. Arrange onion mixture evenly over dough, leaving a 3-inch border around edge.
22. Spread goat-cheese mixture over onion mixture, and top with chard-leaves mixture.
23. Sprinkle with pine nuts and golden raisins.
24. Fold in edges of dough, and press down gently to seal.
25. Transfer tart, on parchment, to a rimmed baking sheet.
26. In a small bowl, beat remaining 1 egg yolk with remaining 1 tablespoon cream; brush exposed dough.
27. Refrigerate until dough is firm, about 30 minutes.
28. Preheat oven to 375F.
29. Bake until crust is golden, 40 to 45 minutes.
30. Transfer to a wire rack to cool slightly.
31. Serve warm or at room temperature.

allpurpose flour, flour, oldfashioned, salt, cold unsalted butter, cream cheese, egg yolk, heavy cream, green swiss chard, extravirgin olive oil, onion, balsamic vinegar, salt, anchovy, thyme, goat cheese, heavy cream, nutmeg, pine nuts, golden raisins

Taken from www.epicurious.com/recipes/food/views/swiss-chard-and-goat-cheese-galette-389776 (may not work)