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.
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.
- Pastry -
- ¾cup/90g all purpose/plain flour
- ½cup/70g wholewheat flour
- ¼tsp salt
- ⅓cup/80g unsalted butter (cold)
- ¼cup/60ml sour cream
- 2tbsp lemon juice
- 2-4tbsp water
- filling -
- 10oz/280g parsnip
- 1 onion
- 1 bunch (8oz/230g) chard - I used rainbow but doesn't have to be
- around 2tbsp olive oil
- ¼cup/55g raisins
- ¼cup/50g pine nuts
- a scant 1 cup/55g finely grated parmesan
- 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 finely 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.
See all the other pies, tarts and other tastiness being shared this week – thanks to Erica of The Crumby Cupcake for hosting this week:
#SundaySupper Pies: Sweet & Savory
Sweet As Pie
- Banana Cream Pie from Recipes Food and Cooking
- Blood Orange Pie from The TipToe Fairy
- Brown Sugar Pie from Hezzi-D’s Books and Cooks
- Cherry Chocolate Brownie Pie from Sew You Think You Can Cook
- Chocolate Macadamia Nut Tart from Desserts Required
- Chocolate Pudding Pie from The Bitter Side of Sweet
- Coconut Cream Pie from Family Foodie
- Easy Lemon Pie from Basic N Delicious
- Fresh Lemon Hand Pies from From Gate to Plate
- German Sweet Chocolate Cream Pie from Meal Planning Magic
- Gluten-Free Chocolate Cherry Pie from NinjaBaker
- Gluten Free Mini Irish Cream Chocolate Mousse Pies from Cupcakes & Kale Chips
- Grapefruit Pie from Culinary Adventures with Camilla
- Homemade Oatmeal Creme Pies from Pies and Plots
- Irish Cream Coffee Mud Pie from The Crumby Cupcake
- Leaf Topped Apple Pie from That Skinny Chick Can Bake
- Magic Cookie Bar Pie from Moore or Less Cooking
- Mixed Berry Hand Pies from My Imperfect Kitchen
- No Bake Blueberry Cheesecake Pie from Feeding Big and More
- No Bake Blueberry Mini Filo-Pies from Hardly A Goddess
- No-Bake Mixed Berry Cream Cheese Tart from Magnolia Days
- Orange Meringue Pie from Cindy’s Recipes and Writings
- Paifala (Samoan Pineapple Half Moon Pies) from Tara’s Multicultural Table
- Peanut Butter Chocolate Chip Pie from Sweet Mornings
- Perfect Manhattan Pie from The Texan New Yorker
- Pineapple Meringue Pie from A Day in the Life on the Farm
- Quick Swiss Apple Pie from Confessions of a Cooking Diva
- Raspberry Cheesecake Pudding Pie from Flour On My Face
- Strawberry Mascarpone Tart from Taste And See
- Beef & Red Wine Pie from Wholistic Woman
- Cauliflower Cheese Pie with Grated Potato Crust from Food Lust People Love
- Chard and Parsnip Galette from Caroline’s Cooking
- Cornish Pasties from Palatable Pastime
- Homity Pie (British Potato Leek Pie) from Curious Cuisiniere
- Italian Cheesy Artichoke and Asparagus Phyllo Pie from La Bella Vita Cucina
- Italian Hand Pies from Brunch-n-Bites
- Irish Shepherd’s Pie from The Freshman Cook
- Jamaican “No-Beef” Patties from What Smells So Good?
- Mini Swiss Quiches from Family Around The Table
- Mushroom Swiss Quiche from Renee’s Kitchen Adventures
- Pizza Rustica from Monica’s Table
- Salmon Pot Pie from Bobbi’s Kozy Kitchen
- Savory and Spicy Mincemeat Pie from eating in instead
- Shepherd’s Pie Hand Pies from Our Good Life
- Skillet Shepherd’s Pie from Life Tastes Good
- Spaghetti Pie from Grumpy’s Honeybunch
- Spicy Korean Cottage Pie from kimchi MOM
- Taco Hand Pies from Kitchen Gidget
- Weeknight Chicken Pot Pie from Books n’ Cooks
- Plus: Baked Puerto Rican Meat Pies and More Pie Recipes from Sunday Supper Movement
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