Swiss Chard Galette

Yield 6 to 8 servings

A galette is a wonderful - and simple - way to show off seasonal produce, for either a main dish or a dessert. This version features sautéed Swiss chard and onions, but with some minor adjustments you could replace the chard with other greens - like spinach, collards, or kale - or substitute other cheeses for the ones we use here.



  1. If you haven't already, prepare the pie pastry and refrigerate for at least one hour.
  2. Remove the stems from the Swiss chard and discard them. (See recipe notes.) Coarsely chop the leaves, place them in a bowl of cool water, and agitate them to remove any grit or dirt. Drain leaves in a colander.
  3. Heat the olive oil in a large saute pan or skillet. Stir in the onion; salt and pepper lightly. Cook the onion over moderate heat for 10 minutes, stirring often. Stir in the garlic and Swiss chard. Add a bit more salt and pepper and some shakes of Worcestershire sauce, to taste. Cook the chard over medium heat for 5 to 8 minutes, until it is thoroughly wilted and tender and all of the excess moisture has cooked off. Remove from the heat.
  4. Mix the ricotta and Parmesan cheeses in a small bowl.
  5. Preheat the oven to 400°. On a large sheet of parchment paper, roll the dough into a large (13-inch) circle or oblong about 1/8-inch thick. Lift the paper and dough onto a large baking sheet. (If you don't have parchment, roll the dough onto a sheet of wax paper and invert it onto your sheet. Peel off the paper and proceed.)
  6. Dollop the cheese mixture here and there over the dough, leaving a 1 1/2-inch border all around. Flatten out the dollops with a fork or spoon. Cover the cheese mixture with the Swiss chard and onions, spreading it around evenly over the cheese. Sprinkle with half of the Gruyere. Fold the edge of the dough over the filling - use a spatula to help, if needed. The dough will sort of self-pleat as you go. Brush the pastry border with the egg glaze, and sprinkle with the poppy seeds.
  7. Bake the galette on the middle oven rack for about 35 minutes. Slide it out of the oven, top with the remaining Gruyere, and continue to bake about 10 to 15 minutes, until the crust is a rich golden brown. Transfer the sheet to a cooling rack and cool for at least 10 minutes before serving. 


  • If you don't have a favorite pie pastry recipe and you're looking for recommendations, I suggest the Good Basic Pie Dough or the Food Processor Pie Dough. 
  • Instead of discarding the stems, I will sometimes chop them into small pieces and start sautéing them first (because they take longer to cook than the leaves) before adding the leaves. They also make a great addition to soups. 

Recipe by The Pie Academy at