In this kale and Swiss chard recipe, fresh greens are layered with cheese and onions in a simple, rustic pastry for a savory side, light dinner, or even an appetizer.
Kale and Swiss chard are two hearty greens that I always grow in my garden. I appreciate that they don't bolt or turn bitter in the heat of summer, and they can withstand a bit of cold as well, particularly kale.
What's even better is that both of these greens are cut-and-come-again plants. This means that when you harvest the outer leaves, it causes new leaves to grow. You can essentially have greens throughout the growing season from the same plants. But if you neglect to pick them for a while, you may end up with more than you know what to do with.
Jump to:
This is how I came to create this dish. After I harvested a large bag of kale and chard, I realized I didn't have enough space left in the fridge to store it all. I wanted to create a recipe that would utilize a large quantity all at once. But I also wanted something more interesting than sauteed greens.
😍 Why You'll Love This Galette Recipe
- Layers of flavor. There's the crust, then cheese, then onions, then the creamy greens, then the crisp top with crunchy breadcrumbs. It may not seem like it, but a lot is happening here.
- A great way to use a bunch of greens. Have kale and chard to use? This is the perfect way to enjoy them all at once.
- It's an unfussy pastry. Galettes are great because they don't have to look perfect, and you don't have to spend time fussing with them. The rougher they look, the more charming they seem to be.
For more savory bakes featuring seasonal produce, check out my recipes for Delicata Pizza with Ricotta and Bacon, Beet and Feta Tartlets, Broccoli Stilton Quiche, and Cheese and Chive Scones.
🥬 Ingredients
Here's everything you need to make this kale and Swiss chard recipe.
Key Ingredients
- Kale and Swiss chard: You'll want 10-12 good-sized leaves, or about a medium-sized bunch, of each green. Of course, it depends on the size of the leaves, and they vary. You can use any variety of kale and chard you prefer. My favorites are the dinosaur or lacinato kale and the colorful rainbow Swiss chard.
- Pie dough: I didn't include the pie dough in the galette recipe because many people already have their preferred method for making it. Alternatively, if you prefer to buy pre-made dough, that's perfectly fine as well. You only need one portion of dough-unlike the usual two portions required for a pie-since there is no top layer in a galette.
- Cheddar: The cheese forms a barrier between the pastry dough and the onions and greens. For a nice sharpness, use aged cheddar cheese.
- Onion: Slices of onion are sauteed until golden, then layered on top of the cheese for a savory, yet subtly sweet, component.
- Garlic and Thyme: Garlic and fresh thyme leaves help to add a deeper and earthier flavor to the onions and greens.
- Nutmeg: A common pairing with greens in French and Italian cooking, as it adds a little warmth and enhances the flavor of the cheese and milk.
- Breadcrumbs and parmesan: These work to add some crunch and texture to the greens.
Check out the recipe card below for the complete list of ingredients and quantities.
🌿Substitutions & Variations
- All chard or all kale: Instead of using both types of leafy greens, you can use just one. Either will create an equally tasty galette.
- Spinach: Try making the galette with spinach instead of chard and kale.
- Use the stems: For extra crunch and nutrition, chop the stems and include them with the greens when you sauté them to fill the galette.
🔪 Instructions
- Step 1: Roll the pie dough out onto a floured piece of parchment paper into a 12-inch round. Place in fridge until needed.
- Step 2: Peel and thinly slice the onion. Then, sauté in a pan with olive oil over medium-low heat for about 10 minutes with the thyme and some salt. Stir often and add a splash or two of water if the pan dries out.
- Step 3: While the onions cook, wash the greens and then remove the leaves from tough inner ribs and stems.
- Step 4: Roughly chop the chard and kale leaves.
- Step 5: Sauté the greens in olive oil with the garlic until wilted, about 5 minutes.
- Step 6: Place the pie dough on a baking sheet or pizza stone. Spread a layer of cheese over the top, then the onions.
- Step 7: In a small bowl, combine the breadcrumbs, Parmesan cheese, ¼ teaspoon of salt, pepper, and nutmeg.
- Step 8: Combine the wilted greens with half of the breadcrumbs, the milk, and the two beaten eggs. Spread this over the pastry.
- Step 9: Fold the edges of the dough around the filling, spreading the greens and filling into the edges, as needed.
- Step 10: Top the galette with the remaining breadcrumb mixture, then drizzle over the remaining olive oil. Bake for 35 minutes until the pastry is golden and the top is lightly browned.
✨ Top Tips
- Galettes are meant to be rustic, so embrace that mentality as you roll out the dough, chop the greens, and assemble everything. There's no need to stress about it. That's generally a good mentality for cooking: don't stress. Cooking should be enjoyable.
- If you do need guidance on making the galette dough, use the ratio of 3:2:1. That's three parts flour, two parts butter, and one part water. For the one piece of dough needed for this galette, use 6 ounces of flour, 4 ounces of butter, and 2 ounces of ice cold water plus a couple pinches of salt. Combine the butter and flour, using your hands to work the butter into small pieces, then work in the water until combined. Use additional flour if needed, then chill at least 30 minutes.
🥡 Storage
Fridge: Store leftover galette slices in an airtight container or tightly wrapped in foil in the refrigerator for up to 4 days.
Freezer: Tightly wrap each cooled galette piece in foil, then place in a freezer bag. Store for up to two months.
Reheating: Heat in the oven on a baking sheet at 350°F for about 10 minutes, or about 20 minutes if frozen.
🙋🏻♂️ FAQ
Swiss chard is a mild and tender leafy green with a slightly sweet and minerally taste, somewhat similar to spinach.
Yes, you can cook kale and Swiss chard together in recipes. They have similar cooking times.
Kale and Swiss chard are both nutritious vegetables and you can't go wrong with either. Kale offers more antioxidants, vitamin K, and calcium, while chard has more minerals such as potassium, magnesium, and iron.
🥗Pairing
Wondering what to serve with this galette? Try one of these:
📖 Recipe
Kale and Swiss Chard Galette
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings 1x
- Diet: Vegetarian
Description
In this kale and Swiss chard recipe, fresh greens are layered with cheese and onions in a simple, rustic pastry for a savory side or light meal.
Ingredients
- 1 single pie crust (homemade or store-bought)
- 4 tablespoons olive oil
- 1 medium onion
- 1 tablespoon fresh thyme leaves
- ½ teaspoon kosher salt
- 1 bunch kale
- 1 bunch Swiss chard
- 2 cloves garlic, minced
- 4 tablespoons breadcrumbs
- 3 tablespoons grated Parmesan cheese
- ½ teaspoon black pepper
- ½ teaspoon ground nutmeg
- 6 ounces shredded or thinly sliced cheddar cheese
- 2 large eggs, beaten
- 4 tablespoons of cream or milk
Instructions
- Roll out the dough. On a floured piece of parchment, roll the pie dough out into a rough, 12-inch circle. Place on a baking sheet or pizza stone and stick in the fridge to keep cool until needed.
- Cook the onion. Peel and thinly slice the onion. Heat two tablespoons of olive oil over medium-low heat in a large pan. When hot, add the onion, thyme leaves, and a ¼ teaspoon of salt. Cook for about 10 minutes, stirring often, until golden. Add a splash or two of water to the pan if it gets too hot and dries out. Remove from the heat and set aside.
- Prep the greens. While the onion is cooking, rinse the kale and Swiss chard, then remove any tough ribs or stems. Roughly chop the leaves until you have about 7 to 8 cups. In a clean pan, heat another tablespoon of olive oil. Add the greens and minced garlic, and cook for 4 to 5 minutes until the greens are wilted. Set aside.
- Make the breadcumb mixture. Preheat the oven to 400°F and position a rack in the center. In a small bowl, mix the breadcrumbs, Parmesan cheese, pepper, nutmeg, and the remaining ¼ teaspoon of salt. Stir half of this into the greens. Set the other half aside for topping.
- Assemble. Evenly layer the cheese over the chilled pie dough, leaving about a 1-inch border along the edge. Next, spread the onions on top of the cheese. In a separate bowl, stir the eggs and milk into the greens, then spread this mixture over the onions. Finally, fold the edges of the dough over the filling, rearranging it as needed to ensure an even distribution across the dough.
- Bake. Finish the galette off with the remaining breadcrumb mixture and a drizzle of the remaining tablespoon of olive oil. Place in the oven and bake for 35-40 minutes, or until the pastry and filling are golden brown. Let cool for 10 minutes, then cut into pieces and serve.
Notes
Galettes are meant to be rustic, so embrace that mentality as you roll out the dough, chop the greens, and assemble everything. There's no need to stress about it. That's generally a good mentality for cooking: don't stress. Cooking should be enjoyable.
If you need guidance on making the galette dough, use the ratio 3:2:1: three parts flour, two parts butter, and one part water. For the one piece of dough needed for this galette, use 6 ounces of flour, 4 ounces of butter, 2 ounces of ice-cold water, and a couple of pinches of salt. Combine the butter and flour with your hands until the butter is in small pieces, then work in the water until combined. Use additional flour if needed, then chill for at least 30 minutes.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French-Inspired
🥟 Related Recipes
Looking for more recipes like this one? Try these next:
Comments
No Comments