Breakfast Galette with Egg and Chard Recipe | myfoodbook

Ingredients

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