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:
- Mushroom galette
- Tomato asparagus quiche
- Tomato galette
- Fig, bacon and goat cheese quiche
- Plus get more lunch recipes in the archives.
Chard and parsnip galette
Ingredients
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 approx
- ¼ cup raisins 55g
- ¼ cup pine nuts 50g
- 1 cup parmesan 55g (scant cup), finely grated
Instructions
- 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.
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Try these other sweet and savory pies:
Sweet As Pie
- Banana Cream Pie from Recipes Food and Cooking
- 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
- 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
- Leaf Topped Apple Pie from That Skinny Chick Can Bake
- Magic Cookie Bar Pie from Moore or Less Cooking
- 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
Mealtime Pie
- Beef & Red Wine Pie from Wholistic Woman
- Cauliflower Cheese Pie with Grated Potato Crust from Food Lust People Love
- Homity Pie (British Potato Leek Pie) from Curious Cuisiniere
- Italian Cheesy Artichoke and Asparagus Phyllo Pie from La Bella Vita Cucina
- Irish Shepherd's Pie from The Freshman Cook
- 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
- Skillet Shepherd’s Pie from Life Tastes Good
- Spaghetti Pie from Grumpy’s Honeybunch
- Weeknight Chicken Pot Pie from Books n' Cooks
Remember to pin for later!
Lydia says
Truly delicious. I had just returned from the farmers market with swiss chard and parsnips never dreaming I would combine the two. i was questioning the omission of any herbs but this doesn't need it. All the ingredients have a chance to shine through. My only suggestion is to change the prep time. 20 minutes seems too short no?
Caroline's Cooking says
So glad to hear you enjoyed! I guess the prep time may vary with practice/tools to help shred the parsnip but you may be right, a bit more may be more realistic.
Josette says
This is lovely, Caroline. I am in love with all galettes, but am absolutely loving your savory version with chard- my favorite!
Caroline's Cooking says
Thanks Josette, I love chard as well, though I do find I am always on the lookout for new ways to try it and this was definitely a good one.
Lily says
Looks delicious Caroline and healthy too. What a wonderful combination of flavours. Thanks for sharing and happy FF:)
Caroline's Cooking says
Thanks Lily, it is indeed really tasty. Happy FF to you too!
Elaine @ foodbod says
Absolutely fabulous!!!
Caroline's Cooking says
Thanks Elaine!
Sue Lau says
I can only imagine how flavorful this must be!
Caroline's Cooking says
Thanks Sue, it is!
Caroline's Cooking says
Thanks Sarah!
Dorothy at Shockingly Delicious says
This is entirely up my alley! I am pinning this and will make it. Can you tell me at what point you added the chard leaves? I see what you are doing with the stems, but am unsure where you added the reserved chard leaves.
Caroline's Cooking says
Thanks Dorothy and good spot, not sure how I missed that - recipe duly updated to say when to add, thanks for letting me know and I hope you enjoy!
Monica says
What a beautiful galette!!!! I'm a big fan of Chard and Parsnips but I never thought of combining them. This is genius!
Caroline's Cooking says
Thanks Monica, I think they work really well together (and have actually pared them in another dish I never got round to sharing!).
Liz says
I'm trying to recall if I've ever made a savory galette---since I can't remember, I think a veggie packed one should go on our menu soon! Yours looks wonderful.
Caroline's Cooking says
Thanks Liz, and you should definitely give it a try!
The Ninja Baker says
Your galette looks gorgeous and gorgeously healthy! Pine nuts and Parmesan are perfect partners for chard and parsnip. I can see how kale and/or spinach could be used also. Thank you for the recipe!
Caroline's Cooking says
Thanks, yes you could certainly use another green, I like chard here as it has an ever so slight sweetness when cooked that goes well but others will also be great.
Camilla @ Culinary Adventures says
We LOVE galettes. I can't wait to try your combination of chard and parsnip. Thanks for sharing, Caroline.
Caroline's Cooking says
Thanks Camilla, I can see myself getting back into them this year! I hope you enjoy this one.
Roz | La Bella Vita Cucina says
Caroline, I love galettes and am glad to read your recipe with a delicious savory filling! The ingredients are so flavorful! I'm happy to have found your blog through Sunday Supper!
Caroline's Cooking says
Thanks Roz, I'm glad to have found your blog too! Yes the ingredients here have great flavors - I hope you enjoy!
Ethel @eatingininstead says
This looks exquisite!
Caroline's Cooking says
Thanks Ethel, that's very kind! (it's tasty too! 🙂 )
Amy says
Love all the flavors going on here! Chard is one of my favorite greens to work with...and EAT!
Caroline's Cooking says
Thanks Amy, I love chard as well though I do find I keep needing more recipes for it and this is definitely one we'll be having again!