I spent months trying to create the perfect Swiss chard galette and finally came up with a recipe so delicious that I could eat it for breakfast, lunch and supper (all on the same day).
This was my goal: I wanted a mouthful of the flavour of greens, without a wet texture, I didn’t want it eggy like quiches and it couldn’t contain cream. Plus I didn’t want a rich pastry to compete with the filling. I finally ended up with a lovely two-inch filling that has a mound of greens, a couple of eggs, a taste of feta, currants, pine nuts, lemon zest and onion, tucked into a very thin olive oil pastry.
Swiss chard galette
Cooks at 375 for about 45 minutes to an hour.
1 ¾ cups flour
1 t baking powd
½ t salt
1/3 cup oil
1/3 cup milk
1 egg, beaten
1/3 cup currants
Juice and zest of 1 lemon
1 onion, diced
2 cloves of garlic, crushed
2 large bunches of spinach, Swiss chard or beet greens (stems removed)
½ – ¾ cup feta
¼ cup pine nuts (or chopped almonds or walnuts)
Sea salt & pepper
2 eggs, beaten (1 T reserved)
To prepare pastry:
Combine wet ingredients in a small bowl. Combine dry ingredients in a medium bowl, add wet ingredients and mix. Turn out onto a lightly floured surface and knead until smooth. Refrigerate for 30-60 min.
In a small bowl, squeeze the juice of one lemon over the currants and set aside. (Zest the lemon first).
Remove stems from greens roughly chop the leaves.
Over medium heat saute the onion in olive oil until soft. Add garlic & cook one minute. Add the chopped greens. Cook until soft (about 5 minutes). Press out excess moisture with the back of a wooden spoon. Season with salt and pepper. Scrape mixture into a bowl, add lemon zest, currants & 1 t of the lemon juice, and pine nuts. Add feta and eggs just before your spoon it onto the prepared dough.
Use 2/3 of the dough. On a lightly-floured surface roll dough into a rough circle about ¼” thick. Transfer to a parchment-lined baking sheet (sided sheet is best, in case the galette leaks).
Pile filling onto the pastry, leaving a 2-3 inch border. Gently fold the border in over the filling, overlapping the dough where needed.
Brush the top of the pastry with the reserved egg.
Bake for about 45 minutes to an hour, until pastry looks golden and the filling seems firm. Cover loosely with foil the last 15 min or so if the pastry is browning too much. Let cool 10 min before cutting. Tastes great cold too.