Gluten-free flour mix for bread, 50 g Buckwheat flour, 50 g Almond flour, 30 g Corn, 40 g Butter, 70 g Salt, 2 pinches Egg, 1 Or Puff pastry without gluten, 1 roll
3 dried tomatoes (smoothies with a cup of water) Extra virgin olive oil, 2 tablespoons Boiled chard, 200 g (it must be very very well squeezed, to prevent it from ruining the dough during cooking by releasing liquid) Grated lemon peel, 1/2 lemon Grated Parmesan, about 2 tablespoons
This savory galette is easily made with both the dough I give you the recipe, and with the puff pastry ready from the refrigerated counter: in the first version you will get a more crumbly cake while with the second the result will be more flaky and light in the mouth. In the original version I had also added anchovies dissolved in oil to the filling, just before sautéing the chard and adding the tomatoes: wanting to make a vegetarian version I omitted them, but for a more intense flavor you can heat a clove of garlic in the oil, to be eliminated at the end, or the more courageous can also slice it thinly and leave it in the filling.
Preheat the oven to 200 degrees. Weigh and prepare all the ingredients so that execution will be faster then.
Put the flours, butter and salt in the blender. Operate the blades and when everything is pulverized, add the egg and blend again making only compact. If needed, add a tablespoon of cold water at a time. Form a slightly flattened ball and place it in the fridge, wrapped in plastic wrap, as long as you prepare the filling.
In a pan, over a very low heat, place the oil and heat slowly. Chop the boiled chard into very small pieces and add it, raising the heat to sauté it. Also add the blended dried tomato and let the liquid evaporate.
Now roll out the prepared pasta into a round shape, place the chard filling in the center, grate the lemon on top, fold the edges towards the center, sprinkle with Parmesan cheese (also on top of the pasta) and bake for 25/30 minutes, with heat on top and below, until completely browned and cooked.
