This swiss chard and caramelized onion goat cheese galette tackles the trend of upcycling foods by using both the chard leaves and the stems. The result is a gorgeous #TrendingInTheKitchen savory pie that is a perfect vegetarian main dish for the holiday season.
[Disclosure: This post was sponsored by Pompeian. As always, my thoughts and opinions are my own. Thank you for supporting the brands that keep me inspired in the kitchen.]
My ultimate DREAM in life is to host Thanksgiving.
A turkey-less, side-dish-only, pie-filled extravaganza of a Thanksgiving.
As it stands, the only thing standing between me and my lifelong goal is that dang bird. My family just can’t seem to let go of it!
Someday, somehow I’ll convince them. I just know it.
Until then, I’ll be over zealously volunteering to bring as many side dishes and desserts as possible lest the Thanksgiving table be disgraced by supermarket pies and mashed potatoes from a box.
Also, to ensure that Remy and I (<- the only vegetarians at the table) have something that we can eat – you wouldn’t believe the places that chicken broth and turkey drippings can find themselves when you aren’t looking.
Savory vegetarian galettes are one of my go-tos for entertaining. They are hearty enough to stand on their own as a main meal, quite impressive to look at, and rich enough that even the staunchest of carnivores can find pleasure in eating them.
This one uses seasonal swiss chard – both the leaves and the stems – which I think is really special. One of my favorite food trends at the moment is to upcycle all of your food, or basically just to not let anything go to waste! That could mean repurposing leftovers into a new meal, using broccoli stems in addition to the florets, beet greens in addition to the root bulbs, etc. You get the idea. Food waste is such a huge problem and it really doesn’t have to be when there are delicious #TrendingInTheKitchen recipes like this to keep us honest.
Okay, so let’s get to the nitty gritty details. A buttery flaky crust that turns out almost like a quick puff pastry is topped with my favorite hard (wine-infused) goat cheese along with chard leaves and caramelized red onions that have been sauteed in the BEST Pompeian Organic Extra Virgin Olive Oil. The robust fruity flavor of this olive oil adds another dimension of flavor to the relatively simple filling. It’s a high quality extra virgin olive oil that brings great flavor, along with the assurance of careful handling and production that we’ve come to expect from USDA Organic certified products.
Top the chard leaves with the gorgeously hued red chard stems (and use rainbow stems if you’re really going for a dramatic look!), then fold over the crust, brush it with an egg yolk glaze for color and shine, then top it with everything bagel seasoning for extra flavor.
Bake until the cheese is melted, the top is golden, and the chard stems are cooked through.
- 2½ cups all purpose flour
- 1 tsp salt
- 16 tbsp unsalted butter, chilled and cut into ½-inch cubes
- ½ cup sour cream
- 1 tbsp white wine vinegar
- ⅓ cup ice water
- 2 tbsp Pompeian Organic Extra Virgin Olive Oil
- 1 large red onion, diced
- salt, to taste
- 4 garlic cloves, minced
- pinch of red pepper flakes
- ½ cup white wine
- 2 bunches of Swiss chard, leaves cut from the stems and coarsely chopped, stems reserved
- 1 lb drunken goat cheese, grated
- 1 large egg yolk
- 1 tbsp water
- everything bagel seasoning
- For the crust, combine the flour and salt in the bowl of a food processor, pulsing to combine. Add the butter and pulse until the texture is like cornmeal, with the biggest butter pieces being the size of pebbles. Add in the sour cream, vinegar and water and pulse just until the dough comes together. Pat the dough into a ball, wrap it in plastic and chill it for at least one hour and up to two days.
- Heat oven to 400F.
- Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the onion to the pan along with a pinch of salt and cook, stirring frequently, until caramelized and brown, 8-10 minutes. Add in the garlic and red pepper flakes. Cook for another 30 seconds. Deglaze the pan with the white wine, scraping up any browned bits, and simmer until almost evaporated, about 3-4 minutes. Add in the chard leaves and cook until wilted and any excess water has evaporated, about 8-10 minutes. Season to taste with salt, as needed.
- On a floured work surface, roll out the dough into a 16--inch round. Transfer to a parchment-lined pizza pan or baking sheet.
- Spread the cheese over the dough, leaving a 1.5-inch border. Top with the onion-chard mixture. Arrange the chard stems over the top in neat rows. Fold the border over the filling, pleating it as necessary, leaving the center open. Brush the outside of the crust with the egg/water mixture and then sprinkle the everything bagel seasoning over the crust.
- Bake at 400 until golden brown, 30-40 minutes. Remove from the oven and let stand 5 minutes before serving.