Swiss chard galette with dolcelatte and sumac

Heat the oven to 200C/390F. Melt the butter and a tablespoon of oil in a large saute pan on a medium heat, then fry the onion, stirring occasionally, for about 30 minutes, until it’s completely softened and deeply caramelised. Set aside.

While the onions are cooking, heat the remaining tablespoon and a half of oil in a large saute pan on a medium-high flame. Once hot, fry the chard stems for five minutes, until softened, then add the garlic and cook for 30 seconds more. Add the chard leaves, half a teaspoon of salt and a good grind of black pepper, and cook for three minutes, until the chard has wilted and released some of its liquid. Transfer to a sieve set over a bowl, gently squeeze out any excess moisture, then put in a bowl and mix in the parsley, raisins, pine nuts, half a teaspoon of sumac and the caramelised onions, and leave to cool.

Make the crust by whisking both the flours in a large bowl with the sugar, salt and herbs. Add the butter and incorporate it into the flour by squashing each cube between your fingers. Don’t overwork the butter – you want chunks throughout the dough – so a light squish will do. Add the water and use your hands to gather the dough together into a shaggy mess – it will be quite wet.

Transfer the dough to a well-floured work surface and roll out into a rectangle about 28cm x 18cm. Fold the longer ends in towards each other, so they meet in the centre, then roll over once with a rolling pin. Fold in the shorter ends in the same way, roll out once again, then fold in half, so you’re left with a square. Wrap in clingfilm and refrigerate for 20 minutes.

On a well-floured surface, roll out the chilled dough into a 28cm-diameter disc, then carefully lift on to an oven tray lined with baking paper. Spread the ricotta all over the dough, leaving a 1cm rim all around the outside edge, then cover with half the blue cheese. Top with the chard filling and the remaining blue cheese.

Use a knife to make small, 2cm cuts about 8cm apart all around the circumference of the galette. Take one of the resulting dough strips and fold it inwards towards the centre. Repeat with the next strip, pulling gently so it overlaps slightly with the previous one and seals the previous fold. Repeat with all the strips all around the edge of the galette, then refrigerate for 30 minutes. Brush the edges with egg wash and sprinkle with the remaining sumac.

Bake for 25 minutes, until golden and cooked through, then leave to cool and rest for 15 minutes before serving warm.