Za’atar Egg and Rainbow Chard Galette

Ingredients

Scaled for your household (4 portions) · original serves 4

• Rainbow chard1 bunch
• Olive oil1 AU tbsp
• Garlic cloves1
  crushed
• Ground cumin½ tsp
• Saltto taste
• Black pepperto taste
• Ready rolled frozen puff pastry375 g
  just thawed
• Mozzarella100 g
  thinly sliced
• Eggs4
  Original recipe breakdown · used in multiple steps

  • 3 small eggs
  • 1 egg, beaten for glazing — beaten for glazing
• Persian feta2 AU tbsp
  Source allows 2–3 tablespoons.
• Zaatar dukkah (optional)to taste
• Plain flourto taste
  as needed

Method

1. 1

   Preheat to 220°C, or 200°C fan forced, and line a tray. Separate chard stalks and leaves; chop both. Cook stalks in oil for 1–2 minutes and set aside. Cook garlic, cumin and leaves until wilted, season and cool.

2. 2

   Roll pastry on a floured bench to a roughly 30–35 cm circle. Place on the tray and arrange chard leaves and mozzarella over it, leaving a 4 cm border. Fold the border inward, brush with beaten egg and bake for 15–18 minutes.

3. 3

   Make three hollows and crack an egg into each. Add the cooked stalks and bake for 5–7 minutes until pastry is golden and whites set. Finish with feta and za'atar dukkah and serve warm.