This savory Leek and Swiss Chard Galette made with a black pepper walnut crust is a lovely winter meal to share with friends, especially when paired with a smooth, robust glass of red wine.
This post is sponsored by Geyser Peak Winery. All opinions are my own.
Winter is here and I am so pleased to bring you this easy savory galette recipe because it highlights some of my favorite seasonal produce and pairs beautifully with Gesyer Peak Winery’s 2015 Walking Tree Cabernet Sauvignon.
I’m delighted to be partnering with them again for the holiday season. In addition to this holiday friendly recipe we’ll also be sharing some of our top tips for stress free holiday entertaining in an upcoming post so stay tuned for that. Cheers to the holidays!
Why you’ll love this Leek & Swiss Chard Galette
This Leek & Swiss Chard Galette is a simple yet elegant option to serve this winter. The crust is flavored with walnuts and black pepper and filled with sauteed leeks and swiss chard. A splash of aged balsamic livens up the vegetables, and a thin layer of Dijon mustard and grated Pecorino Romano are spread onto the dough just before baking for an additional punch of flavor.
Aged in French oak barrels for 18 months, Geyser Peak Winery’s 2015 Walking Tree Cabernet Sauvignon is a wonderful balance of firm tannins and supple texture, making it a harmonious wine to serve with this vegetarian galette. The notes of dark berry fruit, coffee bean and vanilla in this Alexander Valley wine are enhanced by the aged balsamic in the dish, and I find that black pepper and Cabernet Sauvignon always make a lovely match.
How to make this savory galette
This Leek and Swiss Chard Galette starts with a traditional savory pie dough, with pieces of walnuts and black pepper mixed in. It gets rolled out and topped with a thin layer of dijon and freshly grated Pecorino Romano. This not only provides an extra layer of flavor but it also acts as a kind of barrier between the dough and the sauteed vegetable filling, preventing your crust from getting soggy!
The filling is made up of sauteed leeks and Swiss chard. Adding a splash of aged balsamic wakes up the vegetables and adds yet another dimension of flavor. The dough is brushed with egg wash just before baking to give it that golden exterior.
Tips & Tricks
- Feel free to make the dough and filling in advance, but I wouldn’t recommend assembling it until just before baking or the dough could become soggy.
- If you’re looking to serve a crowd for a holiday party, try doubling this recipe and rolling it out onto a rectangular baking sheet. Then you can cut it into bite sized squares for the perfect winter party finger food!
- Swap out your favorite vegan dough recipe and omit the cheese or use your favorite plant-based cheese to make this recipe vegan.
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Leek & Swiss Chard Galette
A savory Leek and Swiss Chard Galette made with a black pepper walnut crust makes a lovely vegetarian meal to share in the wintertime.
For the dough:
- 1 1/4 cups all-purpose flour plus extra for rolling
- 1/2 cup (1 sticunsalted butter very-cold, cut into 1/2 inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon freshly cracked black pepper
- 3-4 tablespoons ice water
- 2 tablespoons chopped walnuts
For the filling:
- 1 tablespoon olive oil
- 1 large leek white and light green parts, sliced
- 1 bunch Swiss chard chopped
- 1 tablespoon aged balsamic
- salt and black pepper
For the galette:
- 1 tablespoon Dijon mustard
- 1/4 cup Pecorino Romano
- 1 egg lightly beaten
Add flour, salt and pepper to a food processor and pulse a couple of times to mix. Add butter gradually butter and pulse until the largest pieces of butter are about the size of large peas. Then add ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.
Carefully empty the crumbly dough mixture from the food processor on to a clean, dry surface. Gather the mixture into a mound, add walnuts and use your hands to knead each mound just enough to incorporate walnuts and form into a disk. Wrap disk and refrigerate for one hour or up to 2 days.
Add oil to a skillet over medium heat. When the oil is hot, add leeks and cook until softened, about 5 minutes. Add Swiss chard and balsamic and continue to cook for another 2-3 minutes. Season with salt and pepper and remove from heat. Allow mixture to cool completely and discard any excess liquid in the pan before moving on to the next step.
Heat oven to 350 degrees. Remove dough from the refrigerator and let sit at room temperature for 5-10 minutes to soften and make rolling out easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle about 1/8 of an inch thick. Transfer to a silpat or parchment lined baking sheet.
Spread a thin layer of Dijon mustard in the center of the circle, leaving about 1 1/2 inches around the edge. Top with Pecorino Romano, then top with vegetable mixture. Bring up the edges of the dough and fold over to form a crust. Brush the crust lightly with beaten egg and bake for 20-25 minutes. Check the bottom of the crust by lifting it up gently with a spatula to make sure has cooked and hardened before removing from the oven. Let cool slightly and cut into wedges to serve.