Swiss chard galette with dolcelatte from The Guardian Feast Supplement, November 3, 2018 (page 4) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe appears online as "Swiss chard galette with dolcelatte and sumac".

  • DePollepel on September 20, 2021

    Delicious! I doubled the dough and put it in the freezer so I can easily make it again. The flavours are a unique blend.

  • Astrid5555 on July 03, 2020

    After adding the water the dough does not become a “shaggy mass” but rather a soupy mess, there is way too much water in this recipe and the high temperatures were not helpful either. I had to add lots of additional flour to be able to do some rolling out after patting it into a rectangle. That said the final baked galette dough was delicious. The filling is a little bit bland compared to other Ottolenghi recipes, however not a bad recipe at all yet a real labour of love.

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