Sweet Potato & Swiss Chard Galette 1


sweet potato swiss chard galette

I love making galettes. Especially when I have an overflow of vegetables that I need to use. In the past, I’ve made quiches as a means to clean out the assorted veggies multiplying in the fridge. But I like the simplicity of the galette, with its rustic appearance, high vitamin dose of greens, and its eggless, reduced calorie content.

The simple dough is my go-to for all sorts of crusts. It’s great because not only is it quick and easy, but also I know I always have the ingredients on hand; flour, salt, butter and water. However, my kitchen does not always have an eternal supply of fresh lemons. So yes, I admit that my lemon juice sometimes comes out of a little bottle in the fridge!

If you are looking for creative and interesting new ways to eat more greens and vegetables, without resorting to yet another salad, then galettes are a good start.

 

Sweet Potato & Swiss Chard Galette

  • 1 c flour
  • 7 Tbsp unsalted butter
  • 1/8 tsp salt
  • 2-3 Tbsp cold water
  • 12 oz sweet potato (about 2 small)
  • 1 bunch swiss chard, chopped
  • 5 oz spinach (4 cups, packed)
  • 1 small onion (5-6 oz)
  • 2 Tbsp extra virgin olive oil
  • 1Tbsp sesame oil
  • 1 tsp lemon juice
  • sea salt
  • ground pepper
  •  1 tsp cumin
  • ½ tsp coriander
  • ¼ tsp ginger
  • ¼ tsp cayenne
  • 1 tsp oregano
  • ½ tsp garlic powder
  • ¼ tsp turmeric
  •  1 c grated Monterey jack cheese
  • ½ cup crumbled mozzarella

swiss chard

Preheat the oven to 400 F.

To make the pastry shell, add flour, salt and butter to a large bowl and mix until butter is blended and the dough is crumbly. Pour in the cold water and mix until the dough holds together. I always start with 2 Tbsp of water, and only add more if necessary.  Flatten the dough into a disc shape, fold into plastic wrap and refrigerate 30 minutes before using.

*TIP – If you leave it in longer, be sure to take it out 10-15 minutes before you are ready to use it, or the cold will make it harden too much and it will be a pain to roll out.

Peel and chop the sweet potato into bite-sized pieces. Toss with olive oil, sesame oil, lemon juice, sea salt and pepper, and then spread out in a single layer, onto a greased baking sheet. Bake 20 minutes.

sweet potatoes

Chop the swiss chard, and separate the stems from the leaves. Lightly chop the spinach to make it easier to eat. I am not a fan of long, stringy pieces of spinach that end up stuck to my chin like a seaweed spa treatment gone wrong.

Heat up some olive oil in a pan over medium heat and sauté the onion and swiss chard stems for 5 minutes until softened.

onions and chard stems

Add the spices, swiss chard leaves and spinach, and sauté for 10 minutes or until they begin to wilt.

Turn off the heat and stir in the sweet potatoes along with most of the cheese, leaving some for the top.

Lightly flour a piece of parchment paper and roll out the dough into a large circle, about 1/4 inch thick.

Pull the parchment paper with dough onto the baking sheet. Scoop the veggies into the center and leave about 1.5 – 2 inches clear around the dough edges.

veggies on flat dough

Fold edges in toward center. Sprinkle with remaining cheese.

Bake for 40 minutes.

baked galette

sweet potato swiss chard galette

plates with slices of galette

galette piece closeup

 

Sweet Potato & Swiss Chard Galette
 
Author:
Recipe type: Entree
Cuisine: French
Serves: 4
Prep time:
Cook time:
Total time:
 
If you are looking for creative and interesting new ways to eat more greens and vegetables, without resorting to yet another salad, then galettes are a good choice.
Ingredients
  • 1 c flour
  • 7 Tbsp unsalted butter
  • ⅛ tsp salt
  • 3 Tbsp cold water
  • 12 oz sweet potato (about 2 small)
  • 1 bunch swiss chard, chopped
  • 5 oz spinach (4 cups, packed)
  • 1 small onion (5-6 oz)
  • 2 Tbsp extra virgin olive oil
  • 1Tbsp sesame oil
  • 1 tsp lemon juice
  • sea salt
  • ground pepper
  • 1 tsp cumin
  • ½ tsp coriander
  • ¼ tsp ginger
  • ¼ tsp cayenne
  • 1 tsp oregano
  • ½ tsp garlic powder
  • ¼ tsp turmeric
  • 1 c grated Monterey jack cheese
  • ½ cup crumbled mozzarella
Instructions
  1. Preheat the oven to 400 F.
  2. To make the pastry shell, add flour, salt and butter to a large bowl and mix until butter is blended and the dough is crumbly. Pour in the cold water and mix until the dough holds together. I always start with 2 Tbsp of water, and only add more if necessary. Flatten the dough into a disc shape, fold into plastic wrap and refrigerate 30 minutes before using.
  3. *TIP - If you leave it in longer, be sure to take it out 10-15 minutes before you are ready to use it, or the cold will make it harden too much and it will be a pain to roll out.
  4. Peel and chop the sweet potato into bite-sized pieces. Toss with olive oil, sesame oil, lemon juice, sea salt and pepper, and then spread out in a single layer, onto a greased baking sheet. Bake 20 minutes.
  5. Chop the swiss chard, and separate the stems from the leaves. Lightly chop the spinach to make it easier to eat.
  6. Heat up some olive oil in a pan over medium heat and sauté the onion and swiss chard stems for 5 minutes until softened. Add the spices, swiss chard leaves and spinach, and sauté for 10 minutes or until they begin to wilt.
  7. Turn off the heat and stir in the sweet potatoes along with most of the cheese, leaving some for the top.
  8. Lightly flour a piece of parchment paper and roll out the dough into a large circle, about ¼ inch thick.
  9. Pull the parchment paper with dough onto the baking sheet. Scoop the veggies into the center and leave about 1.5 – 2 inches clear around the dough edges.
  10. Fold edges in toward center. Sprinkle with remaining cheese.
  11. Bake for 40 minutes.

 


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