Za’atar Egg and Rainbow Chard Galette



Prep time: 20 minutes 

Cook time: approx. 30 minutes 

Serves 4-6 



  • 3 small eggs, plus 1 beaten egg for glazing pastry
  • 1 bunch rainbow chard
  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • ½ tsp ground cumin
  • 375g all butter puff pastry, just thawed
  • 100g firm mozzarella, thinly sliced
  • 2- 3 tbsp marinated Persian feta, crumbled
  • Za’atar dukkah to serve
  • Salt and pepper to taste



  1. Preheat oven to 220°C/200°C (fan-forced) and line a large baking tray with baking paper.
  2. Trim and remove stalks from chard and coarsely chop leaves.
  3. Heat oil in a large frying pan over medium-high heat. Add stalks and cook, stirring, for 1-2 minutes. Remove from pan and set aside.
  4. Add garlic, cumin and leaves to the pan and cook until just wilted. Season with salt and pepper, then transfer to a plate to cool.
  5. Carefully roll out the pastry on a lightly floured workbench and trim to form approximately 30-35cm circle. Place onto lined baking tray. Arrange chard leaves and mozzarella over the top, leaving a 4cm border. Fold the edges over to partially enclose the filling, overlapping the dough as needed. Brush edges with beaten egg and bake 15-18 minutes or until pastry is lightly golden and mostly cooked.
  6. Pull out galette and make 3 indents into the filling. Crack an egg into each indent. Cut stalks to fit and arrange over the top of galette. Cook a further 5-7 minutes or until pastry is golden and egg whites are just set.
  7. To serve, crumble over feta and sprinkle with za’atar dukkha. Serve warm.


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