Swiss Chard & Potato Galette
Rebecca Sherrow
A galette is a free-form pie. The dough is rolled out into a rough circle and the filling is simply place in the middle, then the edges of the dough are folded up around the filling and it is baked on a flat sheet pan. I love to make galettes in the summertime when the heat makes me feel too lazy to fit the dough into a proper tart pan.