This chard and parsnip galette is full of delicious sweet-savory flavor from the parsnip, chard, parmesan, raisins and pine nuts inside. So tasty, and good for you too.
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I went through a phase of making lots of quiches and galettes in the summer the year before last. I think once I had started on it and we all seemed to like them, they became a fairly regular feature and I kept finding different recipes I liked the look of. Plus, we often had chard in our vegetable box and I had a quiche-like recipe that was an ideal way to use it up.
They made great picnic food for our trips around town in the summer as well, often being eaten in between chasing squirrels or digging sand in the park. I made the odd quiche last year, but otherwise I largely got out of the habit.
When Sunday Supper set the theme for this week’s event as pies of any kind, it didn’t take me long to think about a savory galette (which is just a fancy name for a non-fancy, ‘rustic’ looking tart) to get back into them.
Being winter, and wanting something more vegetable-focussed rather than eggy, I started thinking about what to combine as a filling and came up with this chard and parsnip galette. It was so delicious, it was an immediate hit.
Along with chard and parsnip, as the name kind of gives away, there’s also parmesan, pine nuts, raisins and onion in here so there are lots of great flavors and a lovely sweet-savory mix going on. The vegetables become soft, the raisins swell slightly and are wonderfully moist, then there’s the pine nuts and the pastry to give a firmer crunch alongside.
The pastry is an adaptation of the one in a favorite Smitten Kitchen galette (that I think was what sparked the phase in the first place) – I loved the flavor the sour cream and lemon gave but wanted it a little healthier so have made it part wholewheat flour and with a little less butter. It worked really well, so I’ll definitely be using it again.
How to make this chard and parsnip galette
This chard and parsnip galette is pretty easy to make as well. I adapted how the pastry was made so it’s a bit easier, ie get the food processor to do the work. The filling is cooked up in a skillet/frying pan then put inside the pastry before it’s baked. I tend to make galettes in a pie dish to help them keep their form a little better and catch anything that might escape, but you can just as easily make them on a large baking sheet/cookie tray.
This isn’t a runny filling so there’s not much chance of it escaping. Well, not as it cooks at least – it can fall apart a little as you eat since there’s no egg or other ‘binder’ to hold it all together but the flavor is so good as it is I didn’t want to mess around with it and it’s not so bad, just you might want a knife and fork, or at least a plate.
This chard and parsnip galette is full of lots of delicious and healthy goodness, it makes a great lunch and would be perfect as part of a potluck dinner as well. It has a hint of colder-weather foods with the gently sweet parsnip, but isn’t heavy and has the brightness from the chard to feel a little more spring-like. The soft bursts of raisin and crunch of pine nut work perfectly as well. As for the parmesan, well surely that doesn’t need any more comment. However you might describe it seasonally, taste-wise it’s all yumminess and definitely worth giving a try.
Try these other pies and tarts perfect for lunch:
Chard and parsnip galette
A delicious combination of vegetables with a hint of sweetness. Comforting, healthy and perfect for lunch.
Services: 4 -6
For the pastry
- ¾ cup all purpose flour 90g plain flour
- ½ cup whole wheat flour 70g
- ¼ teaspoon salt
- ⅓ cup unsalted butter 80g, cold
- ¼ cup sour cream 60ml
- 2 tablespoon lemon juice
- 2-4 tablespoon water
For the filling
- 10 oz parsnip 280g
- 1 onion
- 8 oz chard 230g (1 bunch) – I used rainbow but doesn’t have to be
- 2 tablespoon olive oil approximately
- ¼ cup grapes 55g
- ¼ cup pine nuts 50g
- 1 cup Parmesan cheese 55g (scan cup), finely grated
First make the pastry by putting the flours and salt in a food processor and quickly pulsing to combine. Cut the butter into small chunks and ad them to the flour. Pulse until you have a breadcrumb-like consistency. Add the cream, lemon juice and 1-2tbsp of water to start and pulse so that it mixes and starts to come together. If it’s not coming together after a couple pulses, add another tablespoon of water (the amount depends on your flour), pulse again, then add another if still needed. Once it comes together remove from the food processor, flatten into a disk and wrap in plastic wrap/cling film and refrigerate for around 30min. You can prepare it a day ahead as well.
When ready, preheat oven to 375F.
Peel, remove the ends and coarsely grate the parsnips. Peel and halve the onion then thinly slice. Remove the stalks from the chard, trim the ends and thinly slice the stalks and shred the leaves. Keep them separately.
Warm the olive oil in a large skillet/frying pan and add the onion, stir and cook a minute or two. Then add the parsnip, stir and add the chard stalks. Cook all for around 5-10min, stirring now and then, until the vegetables have all softened. Add a little more oil if needed eg if the vegetables are sticking.
Meanwhile roll the pastry out fairly thin – around ⅛in/3mm thick – and put either on a lined cookie sheet or in a pie dish.
Add the chard leaves to the parsnip mixture once everything else has softened and stir in so they wilt, cook another minute.
Remove the vegetables from the heat once soft then add raisins, pine nuts and parmesan and mix through well. Pour the mixture into the middle of the pastry, flatten out slightly and fold over the pastry edges so that it holds the filling in.
Bake approx 40min until it’s lightly browned over the top.
calories: 575calories | Carbohydrates: 55g | protein: 13g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 57mg | Sodium: 512mg | Potassium: 758mg | fiber: 8g | Sugar: 6g | Vitamin A: 4135UI | Vitamin C: 34.5mg | Calcium: 255mg | Iron: 3.9mg
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Try these other sweet and savory pies:
Sweet As Pie
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