Galettes with coloured chards, speck, Fontina PDO and eggs

How to prepare the galette with colored ribs, speck, Fontina Dop and eggs

  • Category: Delicious recipes

  • Difficulty: easy

  • Information:

  • Doses for: 4-6 people
  • Preparation: 1 hour 20 min
  • Ingredients:

  • 300 g of Fontina PDO
  • 50 g of sliced ​​speck
  • 400 g of colored chards
  • 30 g of pine nuts
  • 1 clove of garlic
  • extra virgin olive oil
  • 2 egg yolks
  • 100 ml fresh cream
  • salt and pepper

For the pasta:

  • 200 g of plain flour + extra flour for the pastry board
  • 100 g of rye flour
  • about 80 ml of extra virgin olive oil
  • 1 teaspoon of salt
  • Accords : Petit rouge

A recipe with a thousand flavours that requires a supple wine with an intense aroma

Galettes with coloured chards, speck, Fontina PDO and eggs
  • Preparation:

Mix the two flours with the salt, make a hollow in the middle and pour in the oil. Start kneading with your fingertips, gradually adding about 100 mL of cold water and mix the ingredients until you get a smooth, homogeneous and elastic dough that doesn’t stick to your hands. Shape into a ball, cover with the bowl upside down and leave to rest while you prepare the filling.

Clean the chards and cut them into 1 cm strips, plunge them into boiling salted water for 5 minutes, drain and squeeze them well. Heat 2 tablespoons of oil with the crushed garlic clove in a non-stick pan; add the pine nuts and, after a minute, the chards and sauté over high heat for a couple of minutes. Remove from the heat and remove the garlic.

Remove the rind from the Fontina and grate it with a large-hole grater. Cut the speck into strips. Shell the eggs in a bowl, add the cream and season with salt and pepper. Mix well with a fork then add the Fontina, the chards and the speck.

Roll out the dough on a floured work surface into a circle about 35 cm in diameter and transfer to a baking tray lined with baking paper. Place the filling in the centre, leaving a 5-6 cm border; fold the dough over and bake for about 35 minutes until it starts to brown. Serve lukewarm.

 

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