Swiss Chard Gallette

French Entrée
55 min.
4 Servings
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What’s not quite a pizza and not quite a pie? Meet—the galette! This recipe fills a flaky, buttery pastry crust with swiss chard, onions, walnuts and goat cheese for a rich and savory galette fit for a king!


  • 2 bunches Swiss chard
  • 1 yellow onion
  • ½ cup shelled walnuts
  • 1 Giant Eagle ready to bake pie crust
  • 1 Giant Eagle large egg
  • 1 Tbsp. Market District extra virgin olive oil
  • 2 Tbsp Colavita balsamic vinegar
  • 8 oz. Market District goat cheese
  • ¼ tsp. kosher salt
  • ¼ tsp. ground black pepper


  Prep Time: 15 min. • Cook Time: 40 min.

Preheat oven to 375°F. Remove stems from chard and cut chard leaves into 1 inch ribbons. Rinse with cold water and pat dry. Peel and thinly slice the onion. Roughly chop the walnuts. Lay out pie dough on a flat surface. Toast walnuts in oven for 3-4 minutes on a sheet tray. Crack egg and whisk together.

Heat 1 Tbsp. of olive oil in a pan on medium. Once heated add in onions and cook for 5-6 minutes or until golden brown. Add in the chard and cook for another 2-3 minutes and then add in the balsamic vinegar. Turn off the heat and crumble in the goat cheese, walnuts and a ¼ tsp. of salt and pepper.

Lay the pie dough out on a sheet tray and spoon the filling to the very center leaving an inch of crust uncovered. Fold the edges of the pie dough in and brush with the egg. Place in oven for 30 minutes or until pastry is cooked and golden.

Slice into wedges and enjoy!


Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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