Best 5 Swiss Chard And Mushroom Galette Recipes

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Are you looking for a delicious and easy-to-make vegetarian dish? Swiss chard and mushroom galette is a perfect choice. It is a French-inspired tart that is filled with tender greens, earthy mushrooms, and a rich cheesy center. The combination of flavors and textures in this dish is sure to please everyone at the table. It's also a great way to use up any leftover swiss chard or mushrooms you may have in your refrigerator. Here's an in-depth guide on how to make this delightful dish.

Check out the recipes below so you can choose the best recipe for yourself!

SWISS CHARD AND MUSHROOM GALETTE RECIPE - (4.8/5)



Swiss Chard and Mushroom Galette Recipe - (4.8/5) image

Provided by á-174535

Number Of Ingredients 19

Whole Wheat Dough:
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 tablespoon apple cider vinegar
Galette:
1 cup ricotta
Kosher salt and freshly ground black pepper
3 tablespoons olive oil, divided
4 oz. maitake mushrooms, torn, and/or crimini mushrooms, thinly sliced
1 garlic clove, finely chopped
1 bunch large Swiss chard, ribs and stems removed, leaves cut into bite-size pieces
All-purpose flour (for parchment)
1 large egg, beaten to blend
1 cup mixed fresh tender herbs (such as flat-leaf parsley, cilantro, dill, and/or chives)
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Flaky sea salt (such as Maldon)

Steps:

  • Whole Wheat Dough: Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours. DO AHEAD: Dough can be made 2 days ahead. Keep chilled. Galette: Preheat oven to 400°. Season ricotta with kosher salt and pepper; set aside. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add mushrooms; season with kosher salt and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl. Heat 1 Tbsp. oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add half of chard, season with kosher salt and pepper, and cook, tossing, until slightly wilted. Add remaining chard and cook, tossing occasionally, until completely wilted, about 4 minutes. Remove from heat; season with salt and pepper. Set aside. Roll out dough on a lightly floured sheet of parchment to a 14" round about ⅛" thick. Transfer on parchment to a baking sheet. Spread three-fourths of ricotta over dough, leaving a 1½" border. Top with reserved chard, then mushrooms. Dollop remaining ricotta over vegetables. Bring edges of dough up and over filling, overlapping as needed, to create a 1½" border; brush with egg. Bake galette, rotating once, until crust is golden brown and cooked through, 35-40 minutes. Let cool slightly on baking sheet. Toss herbs with lemon juice and remaining 1 Tbsp. oil in a small bowl; season with pepper. Top galette with herbs, zest, and sea salt.

SWISS CHARD AND MUSHROOM GALETTE



Swiss Chard and Mushroom Galette image

Provided by Bon Appétit Test Kitchen

Categories     Leafy Green     Mushroom     Bake     Vegetarian     Quick & Easy     Dinner     Chard     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 19

Whole wheat dough:
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 tablespoon apple cider vinegar
Galette:
1 cup ricotta
Kosher salt
3 tablespoons olive oil, divided
4 ounces maitake mushrooms, torn, and/or crimini mushrooms, thinly sliced
1 garlic clove, finely chopped
1 large bunch Swiss chard, ribs and stems removed, leaves cut into bite-size pieces
All-purpose flour (for parchment)
1 large egg, beaten to blend
1 cup mixed fresh tender herbs (such as flat-leaf parsley, cilantro, dill, and/or chives)
1 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
Flaky sea salt (such as Maldon)

Steps:

  • For whole wheat dough:
  • Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
  • Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
  • DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
  • For galette:
  • Preheat oven to 400°F. Season ricotta with kosher salt and pepper; set aside.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms; season with kosher salt and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl.
  • Heat 1 tablespoon oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add half of chard, season with kosher salt and pepper, and cook, tossing, until slightly wilted. Add remaining chard and cook, tossing occasionally, until completely wilted, about 4 minutes. Remove from heat; season with salt and pepper. Set aside.
  • Roll out dough on a lightly floured sheet of parchment to a 14" round about 1/8" thick. Transfer on parchment to a baking sheet. Spread three-fourths of ricotta over dough, leaving a 1 1/2" border. Top with reserved chard, then mushrooms. Dollop remaining ricotta over vegetables. Bring edges of dough up and over filling, overlapping as needed, to create a 1 1/2" border; brush with egg. Bake galette, rotating once, until crust is golden brown and cooked through, 35-40 minutes. Let cool slightly on baking sheet.
  • Toss herbs with lemon juice and remaining 1 tablespoon oil in a small bowl; season with pepper. Top galette with herbs, zest, and sea salt.

SWISS CHARD AND MUSHROOM FRITTATA



Swiss Chard and Mushroom Frittata image

You may substitute spinach for the Swiss chard in this healthy brunch recipe, if desired.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 11

1/2 pound shiitake mushrooms, stems removed, quartered
1/2 pound cremini or button mushrooms, stems trimmed, quartered
1 red onion, cut in half and thinly sliced lengthwise
1/2 pound Swiss chard, stems trimmed, roughly chopped
1 tablespoon fresh thyme leaves, plus sprigs for garnish
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 whole large eggs
8 large egg whites
2 tablespoons freshly grated Parmesan cheese
Olive oil cooking spray

Steps:

  • Heat oven to 400 degrees. Coat a 12-inch nonstick ovenproof skillet with olive oil cooking spray, and place over medium-high heat. Add mushrooms and onion, and saute until mushrooms start to release their juices, stirring frequently. Reduce heat to medium low, and cook until mushrooms are soft and golden brown. Add Swiss chard, thyme, 1/4 teaspoon salt, and pepper, and cook until wilted and all the liquid has evaporated. Transfer to a baking pan lined with paper towels, and set aside.
  • Combine eggs, egg whites, and remaining 3/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment, and whip until soft peaks form, 4 to 5 minutes. Coat a clean 12-inch nonstick ovenproof skillet with olive-oil cooking spray, and place over medium-high heat. Add two-thirds of the egg mixture to the pan, layer with reserved vegetables, and top with remaining egg mixture. Sprinkle top with Parmesan, and transfer pan to oven. Cook until eggs are set and frittata is golden brown, about 15 minutes. Run a spatula around edges of pan to loosen frittata if necessary; transfer to a serving plate. Cut into wedges, garnish with thyme sprigs, and serve.

Nutrition Facts : Calories 67 g, Cholesterol 54 g, Fat 2 g, Fiber 1 g, Protein 7 g, Sodium 401 g

SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS



Sauteed Swiss Chard with Mushrooms and Roasted Red Peppers image

Made this up when I had Swiss chard and did not know what to do with it. Added whatever I had in the fridge. Added some white wine and voila. Yummy. You can also use other veggies or seasoning you have on hand.

Provided by BramptonMommyof2

Categories     Side Dish     Vegetables     Greens

Time 31m

Yield 4

Number Of Ingredients 10

3 tablespoons olive oil
1 cup sliced fresh mushrooms
½ onion, finely chopped
3 cloves garlic, minced
1 bunch Swiss chard, chopped
½ roasted red pepper, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
½ cup white wine

Steps:

  • Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.

Nutrition Facts : Calories 149.9 calories, Carbohydrate 7.8 g, Fat 10.4 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 204.9 mg, Sugar 2.8 g

SWISS CHARD AND GOAT CHEESE GALETTE



Swiss Chard and Goat Cheese Galette image

Free-form creations like this simple Swiss chard galette have an appealing rustic look and taste that match the tone of the season.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 14

12 ounces green Swiss chard, washed, stems removed and reserved
2 tablespoons extra-virgin olive oil
1 large onion, sliced lengthwise 1/4 inch thick
3 tablespoons balsamic vinegar
Coarse salt and freshly ground pepper
3 anchovy fillets, coarsely chopped (optional)
2 tablespoons fresh thyme leaves
6 ounces fresh goat cheese, room temperature
3 tablespoons heavy cream
1/2 teaspoon freshly grated nutmeg
Oatmeal Tart Dough
2 tablespoons pine nuts, toasted
2 tablespoons golden raisins
1 large egg yolk

Steps:

  • Slice chard stems into 1/4-inch pieces. In a large skillet, heat 1 tablespoon oil over medium heat. Add the stems and onion, and cook, stirring, until slightly brown, 8 to 10 minutes.
  • Cover skillet, and reduce heat to low. Cook, stirring occasionally, until stems are very soft, about 15 minutes. Add the vinegar, and cook, stirring, until liquid is reduced by half, about 2 minutes. Season with salt and pepper. Remove from heat, transfer onion mixture to a nonreactive bowl; set aside.
  • Heat remaining tablespoon oil in same skillet over medium-high. Add anchovies, if using; saute, stirring frequently, 1 minute. Add chard leaves, and saute until slightly wilted, about 1 minute. Stir in thyme; season with salt and pepper, and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the goat cheese and 2 tablespoons cream. Beat mixture until smooth, about 1 minute. Stir in the n utmeg; season with salt and pepper, and set aside.
  • Preheat oven to 375 degrees. On a large piece of parchment paper, roll out dough to a 1/4-inch-thick round, about 12 inches in diameter. Arrange onion mixture evenly over the dough, leaving a 3-inch border around edge. Spread goat-cheese mixture over onion mixture, and top with the chard mixture. Sprinkle with pine nuts and golden raisins. Fold edges of dough over, and press down gently to seal. Transfer tart, on parchment paper, to a baking sheet, and refrigerate 15 minutes.
  • In a small bowl, beat egg yolk with remaining tablespoon cream. Brush exposed dough with egg wash, and bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.

Tips:

  • To save time, use pre-made pie crust or puff pastry. If you're making your own dough, be sure to chill it for at least 30 minutes before rolling it out.
  • Use a variety of mushrooms for a more complex flavor. Cremini, shiitake, and oyster mushrooms are all good choices.
  • Swiss chard can be a bit bitter, so be sure to sauté it until it's softened and wilted.
  • Season the galette generously with salt and pepper. You can also add other herbs and spices, such as garlic, thyme, or nutmeg.
  • Bake the galette until the crust is golden brown and the filling is bubbling.

Conclusion:

Swiss chard and mushroom galette is a delicious and easy-to-make vegetarian dish. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover Swiss chard and mushrooms. The combination of earthy mushrooms, slightly bitter Swiss chard, and creamy cheese is simply irresistible. Serve the galette warm with a simple green salad or roasted vegetables.

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