Between the Chapters Extras



Peggy Ehrhart

Something Old, Something New: Mushroom, Chard, and Swiss Cheese Galette with Buckwheat Crust Peggy Ehrhart

Long ago, a friend came to visit bearing a galette. (She was always a culinary trend-setter.) The galette was a yummy thing, flat like a pizza but with a crust like a pie crust—no yeast required. Now galettes seem to be everywhere and I’ve been longing to jump on the trend. Recently I saw a recipe for a rhubarb galette in Bon Appetit magazine, a galette that incorporated an ingredient traditional with some galettes: the dough was a combination of regular flour and buckwheat flour.

Also long ago, my husband and I visited a restored village in New Brunswick and came away with a bag of buckwheat flour from an old mill that had been put back into operation. We learned that buckwheat actually isn’t a type of wheat at all but is the seed of a plant in the rhubarb family. It’s been cultivated by humans all around the globe for millennia and was a very common crop in North America in the 18th and 19th centuries—thus the mill in the restored village.

After that trip, buckwheat pancakes became a Sunday-morning tradition, especially when our son and daughter-in-law visit, and the original bag of buckwheat flour has been refilled many times. Buckwheat flour is easy to find online, if not locally.

Because we always have a stock of buckwheat flour, I’m always on the lookout for other things to do with it. I decided I’d make a buckwheat galette of my own, but a savory galette, and for the filling I’d use a variation on the filling for a vegetarian quiche I often make with chard, mushrooms, and sharp white cheddar. I knew the buckwheat would give a slightly nutty flavor to the crust, so to complement that I replaced the cheddar with Swiss cheese. For the mushrooms I used Baby Bellas, but any mushroom will do.


Because the filling would go on a flat piece of pastry rather than into a quiche pan, I reduced the number of eggs and the amount of cream.

Ingredients—Mushroom, Chard, and Swiss Cheese Galette with Buckwheat Crust

For the crust:

1 cup flour

1/3 cup buckwheat flour

1 tsp. salt

1/2 cup (4 oz.) butter

1/4 cup ice water

For the filling:

3 tbs. butter, divided

Salt and pepper

1 lb. mushrooms

2 large garlic cloves, minced

1 good-sized bunch Swiss chard

1 1/2 cup grated Swiss cheese

1 large egg or two small

1/4 cup heavy cream

To make the dough for your crust:

Mix the flour, buckwheat flour, and salt in a medium-sized bowl. Cut the butter into little pieces and add it to the flour mixture. Using your hands, work the butter into the flour mixture until only pea-sized pieces of flour-covered butter remain.

Sprinkle the ice water over the flour and butter mixture and, still using your hands, work the contents of the bowl into a stiff dough.  Transfer it to a work surface and continue kneading until there are no dry bits and the texture is fairly uniform.


Divide the dough into four portions, flatten each until it’s about 3/4 inch thick, and stack them on top of each other. Press down on the stack to make a disk about 3/4 inch thick. Wrap it in plastic and refrigerate it for at least an hour. (You can make it way ahead and refrigerate it for a few days.) Continue reading “Something Old, Something New: Mushroom, Chard, and Swiss Cheese Galette with Buckwheat Crust Peggy Ehrhart”

Collecting for the Kitchen: Deviled-Egg Platters (and Deviled Eggs) by Peggy Ehrhart

Like my sleuth Pamela Paterson, I can’t resist thrift shops, tag sales, flea markets—any venue where someone’s castoff can become my treasure. Browsing is more fun if one is on the hunt for something in particular, and I have several collections in progress. One of my favorites is deviled-egg platters, especially platters with decoration that’s themed to the very food they’re designed to serve.

Ready for her closeup… Continue reading “Collecting for the Kitchen: Deviled-Egg Platters (and Deviled Eggs) by Peggy Ehrhart”

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