Chard and parsnip galette

Name: Chard and parsnip galette
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 -6
Ingredients: ¾ cup all purpose flour; ½ cup whole wheat flour; ¼ teaspoon salt; ⅓ cup unsalted butter; ¼ cup sour cream; 2 tablespoon lemon juice; 2-4 tablespoon water; 10 oz parsnip; 1 onion; 8 oz chard; 2 tablespoon olive oil; ¼ cup raisins; ¼ cup pine nuts; 1 cup parmesan

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
4 -6
Calories
575 kcal
Course
Lunch
Cuisine
American

Chard and parsnip galette

Sasha Velasquez

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A delicious combination of vegetables with a hint of sweetness. Comforting, healthy and perfect for lunch.

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Ingredients

Servings

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

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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 Information

Show Details

Calories 575kcal (29%) Carbohydrates 55g (18%) Protein 13g (26%) Fat 35g (54%) Saturated Fat 15g (75%) Cholesterol 57mg (19%) Sodium 512mg (21%) Potassium 758mg (22%) Fiber 8g (32%) Sugar 6g (12%) Vitamin A 4135IU (83%) Vitamin C 34.5mg (38%) Calcium 255mg (26%) Iron 3.9mg (22%)

Nutrition Facts

Serving: 4-6

Amount Per Serving

Calories 575 kcal

% Daily Value*

Calories	575kcal	29%
Carbohydrates	55g	18%
Protein	13g	26%
Fat	35g	54%
Saturated Fat	15g	75%
Cholesterol	57mg	19%
Sodium	512mg	21%
Potassium	758mg	16%
Fiber	8g	32%
Sugar	6g	12%
Vitamin A	4135IU	83%
Vitamin C	34.5mg	38%
Calcium	255mg	26%
Iron	3.9mg	22%