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Photo: Becky Luigart-Stayner Photo by: Photo: Becky Luigart-Stayner

Swiss Chard-Ricotta Galettes with Fried Eggs

You can make these ahead, without the fried egg on top. Reheat in the oven; then, fry eggs and place on top of each galette just before serving.

Coastal Living MAY 2012

  • Yield: Makes 6 servings
  • Cook time: 10 Minutes
  • Prep time: 30 Minutes
  • Chill: 1 Hour
  • Bake: 20 Minutes
  • Total: 2 Hours


  • Simple Pastry Crust
  • 1 tablespoon olive oil
  • 4 cups torn fresh chard or baby spinach leaves, stems removed
  • 9 large eggs, divided
  • 1 cup (8 ounces) fresh ricotta cheese
  • 1 cup (4 ounces) freshly grated Parmesan cheese
  • 8 fresh basil leaves, cut into thin strips
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of ground red pepper
  • Pinch of ground nutmeg
  • 2 tablespoons milk
  • 3 tablespoons butter


1. Cover and chill Simple Pastry Crust 1 hour or overnight.

2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add chard, and cook about 1 minute or until just wilted. Set aside to cool slightly.

3. Whisk 2 eggs in a medium bowl. Stir in ricotta cheese and next 6 ingredients. Stir in cooled chard.

4. Lightly grease 2 large baking sheets or line each with parchment paper. Divide each pastry crust evenly into 3 pieces. Roll each piece into a 6-inch circle on a lightly floured surface. Place on prepared baking sheets. Place about 1/3 cup egg mixture into center of each crust. Fold up about 1 inch of crust around mixture, pinching edge together to create a free-form rim.

5. Combine 1 egg and milk; brush outside of each galette with mixture. Bake 20 to 25 minutes or until edges begin to brown.

6. Melt butter in a very large nonstick skillet over medium heat. Fry remaining 6 eggs to desired degree of doneness. Place 1 egg on each galette. Sprinkle with additional salt and pepper. Serve immediately.


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Swiss Chard-Ricotta Galettes with Fried Eggs Recipe