That cheese galette does look great and must be so delicious also and it is worth the time taken to prepare it. Thanks for sharing this recipe with us all.
OMG! Thank you so much for this! I had a really good recipe for savory galette and I lost it. This looks like a really close replacement of that recipe!
You're cute, Greg! Hi from Southern California! I love the idea of cream cheese in the dough and definitely making it soon. In Uruguay, Swiss Chard is very popular and my angel mom used to make the stems breaded like a milanesa. Delicious alternative to eat the stems.
Overall easy to make until... you have to roll out the dough on parchment to fill. I looked like my dog chasing a treat across the kitchen floor. How do you keep the paper from sliding around on the counter?
I can already tell the seasoning is way off in this recipe. This guy seasoned each part of the dish without tasting it. You season the WHOLE dish, not the parts, that's why this tart is going to be too salty.
I'm positive this guy is actually a really advanced robot
Yes yes I’ll definitely make this. It’s beautiful like Greg himself. Thanks so much for this recipe. ❤️❤️❤️
깔끔한 음식 솜씨 너무 멋집니다 👍👍👍👍👍👍
Omg I love Greg. That apron has so many ramifications 😂
Funny!!!
….mesmeric, oh and the recipes looks quite interesting too!
Oh my, I can not wait to try this! I absolutely love Swiss Chard. I love that this recipe incorporates the stems as well. Thank you, Chef Greg!
Looks delicious and like such a fantastic recipe, thanks for the wonderful presentation Greg!
That cheese galette does look great and must be so delicious also and it is worth the time taken to prepare it. Thanks for sharing this recipe with us all.
LOVE Greg;s vids! He could tell me he was using shoe leather and I'd be 'Really? OK'.
I can see this is going to have great flavour. I'll definitely make this.
Its looking great
Excellent!!!!
Amazing content always! I love it!
Can't wait to cook this 😋🥧
This is a brilliant recipe! You inspire me so much, I’ve finally started uploading to my channel!
Good Food maker chef
Yum!! Thanks Chef Greg!!! Where can I buy an apron like that please? 😊
OMG! Thank you so much for this! I had a really good recipe for savory galette and I lost it. This looks like a really close replacement of that recipe!
which blade should I used with the food processor?
Yummy❤️
Looks so good. Greg looks like Randy Rainbow
I have a severe fish allergy, so will have to omit the anchovies! Is there something non-fish I can substitute?
You're cute, Greg! Hi from Southern California! I love the idea of cream cheese in the dough and definitely making it soon. In Uruguay, Swiss Chard is very popular and my angel mom used to make the stems breaded like a milanesa. Delicious alternative to eat the stems.
Overall easy to make until... you have to roll out the dough on parchment to fill. I looked like my dog chasing a treat across the kitchen floor. How do you keep the paper from sliding around on the counter?
I can already tell the seasoning is way off in this recipe. This guy seasoned each part of the dish without tasting it. You season the WHOLE dish, not the parts, that's why this tart is going to be too salty.