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.

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5 from 3 votes