Leek and Swiss Chard Galette

Why You’ll Love This Recipe

I love this galette because it looks impressive without requiring complicated pastry techniques. I simply roll out the dough, pile the filling in the center, and fold the edges over to create its rustic shape.

The filling is especially flavorful. Slowly cooking the leeks brings out their mild sweetness, while Swiss chard adds an earthy freshness. Creamy cheese ties everything together and keeps the filling rich without overwhelming the vegetables.

I can also prepare several components ahead of time. I often make the dough and vegetable filling in advance, then assemble and bake the galette when I’m ready to serve it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the galette dough:

• All-purpose flour
• Unsalted butter, cold and cubed
• Fine salt
• Ice water
• Apple cider vinegar or lemon juice, optional

For the filling:

• Leeks
• Swiss chard
• Olive oil
• Garlic
• Ricotta cheese
• Gruyère, Parmesan, or Swiss cheese
• Fresh thyme
• Lemon zest
• Salt
• Freshly ground black pepper
• Red pepper flakes, optional

For finishing:

• Egg
• Water or milk
• Sesame seeds or flaky sea salt, optional

I clean my leeks especially well because soil can hide between their layers. I also cook the Swiss chard until excess moisture has evaporated so the filling doesn’t make my pastry soggy.

Directions

1. I start by making the galette dough. In a large bowl, I combine the flour and salt, then cut in the cold butter until I have a mixture with pea-sized pieces of butter throughout.
2. I gradually add ice water and the optional vinegar, mixing just until the dough begins to hold together. I avoid overworking it because I want the crust to stay flaky.
3. I shape the dough into a disk, wrap it, and refrigerate it for at least 30 minutes.
4. While the dough chills, I thoroughly wash the leeks and slice the white and light green portions into thin rounds.
5. I remove the tough stems from the Swiss chard and roughly chop the leaves. I can finely chop and use the tender stems as well.
6. I heat olive oil in a large skillet over medium heat and add the leeks. I cook them for about 6–8 minutes, stirring occasionally, until they become soft and lightly caramelized.
7. I add the garlic and cook briefly until fragrant, then add the Swiss chard.
8. I continue cooking until the chard has wilted and most of its excess moisture has evaporated. I season the vegetables with thyme, lemon zest, salt, black pepper, and optional red pepper flakes.
9. I remove the filling from the heat and let it cool. I avoid placing hot vegetables on the pastry because they can soften the butter in my dough.
10. I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
11. On a lightly floured surface, I roll the chilled dough into a rough circle approximately 12 inches across, then transfer it to the prepared baking sheet.
12. I spread the ricotta over the center of the dough, leaving a border of about 2 inches around the edge.
13. I spoon the cooled leek and Swiss chard mixture over the ricotta and sprinkle the grated cheese on top.
14. I fold the uncovered pastry edges over the filling, overlapping the dough as needed and leaving the center exposed.
15. I whisk the egg with a splash of water or milk and brush the mixture over the exposed crust. I add sesame seeds or flaky sea salt if I want extra texture.
16. I bake the galette for about 35–45 minutes, or until the pastry is deeply golden and crisp.
17. I let the galette rest for approximately 10 minutes before slicing and serving.

Servings and Timing

This recipe makes approximately 6 servings.

Prep time: 25 minutes
Dough chilling time: 30 minutes
Cook time: 35–45 minutes
Resting time: 10 minutes
Total time: approximately 1 hour 40 minutes to 1 hour 50 minutes

I can save time on the day I serve the galette by preparing the dough and cooked vegetable filling in advance and keeping them refrigerated separately.

Variations

For a Leek and Swiss Chard Galette with goat cheese, I replace some or all of the ricotta with soft goat cheese. I love how its tanginess contrasts with the sweet cooked leeks.

When I want a stronger savory flavor, I add caramelized onions or sautéed mushrooms to the vegetable mixture. I make sure I cook away any excess moisture before assembling the galette.

For additional greens, I replace part of the Swiss chard with spinach or kale. I adjust the cooking time depending on which greens I use.

When I want more herbs, I add rosemary, parsley, chives, or dill. I especially like thyme because its earthy flavor works naturally with leeks and cheese.

For a quicker version, I use good-quality refrigerated pie dough or puff pastry instead of making the crust from scratch. The final texture is different, but I still get a delicious savory tart with much less preparation.

Storage/Reheating

I let leftover galette cool before transferring it to an airtight container. I store it in the refrigerator for up to 3–4 days.

For reheating, I prefer placing individual slices in a 350°F (175°C) oven for about 10–15 minutes, or until the filling is hot and the pastry has regained some crispness.

I can also use an air fryer for smaller portions. I heat the slices just until the crust becomes crisp and the center is warmed through.

I avoid microwaving the galette when possible because the microwave can make the pastry soft. If I do use one, I heat the slice only until warm.

For longer storage, I can freeze baked slices in an airtight freezer-safe container. I reheat them in the oven directly from frozen or after thawing overnight in the refrigerator.

FAQs

How do I keep my Leek and Swiss Chard Galette from getting soggy?

I cook the Swiss chard until most of its moisture has evaporated and let the filling cool before assembling the galette. I also use a layer of ricotta and cheese between the vegetables and pastry, which helps keep excess moisture away from the crust.

Do I need to cook the leeks before adding them to the galette?

Yes. I prefer cooking the leeks first because this softens their texture and brings out their natural sweetness. Raw leeks may remain too firm during the relatively short baking time.

Can I make the galette ahead of time?

Yes. I can prepare the pastry dough and vegetable filling a day ahead and refrigerate them separately. When I’m ready to bake, I roll out the dough, assemble the galette, and place it directly into the oven.

Can I use spinach instead of Swiss chard?

Yes. I can replace Swiss chard with fresh spinach. Since spinach cooks very quickly and releases plenty of water, I sauté it briefly and make sure I remove or cook away as much excess moisture as possible.

What can I serve with Leek and Swiss Chard Galette?

I like serving this galette with a simple green salad, tomato salad, roasted vegetables, or soup. For brunch, I can pair it with eggs, fresh fruit, or other savory breakfast dishes.

Conclusion

This Leek and Swiss Chard Galette is one of my favorite ways to turn simple vegetables into a beautiful savory tart. Sweet, tender leeks and earthy Swiss chard pair with creamy cheese, fresh herbs, and a crisp, buttery pastry crust.

Leek and Swiss Chard Galette

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A rustic savory galette filled with sweet sautéed leeks, tender Swiss chard, creamy ricotta, and nutty Gruyère in a flaky homemade crust. Serve it warm with a simple salad for brunch, lunch, or a light dinner.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 35-45 minutes
• Total Time: 1 hour 40 minutes-1 hour 50 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: French-Inspired
• Diet: Vegetarian

Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 teaspoon fine sea salt
• 10 tablespoons (140 g) unsalted butter, cold and cubed
• 4–5 tablespoons ice water
• 1 teaspoon apple cider vinegar or lemon juice, optional
• 2 medium leeks, white and light green parts only, about 2 cups thinly sliced
• 1 large bunch Swiss chard, about 10 ounces
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 3/4 cup whole-milk ricotta cheese
• 3/4 cup grated Gruyère, Swiss, or Parmesan cheese
• 1 teaspoon fresh thyme leaves
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes, optional
• 1 large egg
• 1 teaspoon water or milk
• 1 teaspoon sesame seeds or flaky sea salt, optional

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Instructions

1. Combine the flour and 1/2 teaspoon salt in a bowl. Cut in the cold butter until pea-sized pieces remain.
2. Add 4 tablespoons ice water and the optional vinegar. Mix gently until the dough begins to hold together, adding the remaining tablespoon of water only if needed.
3. Shape the dough into a disk, wrap, and refrigerate for at least 30 minutes.
4. Wash the leeks thoroughly and thinly slice the white and light green portions. Remove the tough Swiss chard stems and roughly chop the leaves. Finely chop any tender stems if using.
5. Heat the olive oil in a large skillet over medium heat. Add the leeks and cook for 6–8 minutes until soft and lightly golden.
6. Add the garlic and cook for 30 seconds. Add the Swiss chard and cook for 3–5 minutes, until wilted and excess moisture has evaporated.
7. Stir in the thyme, lemon zest, 1/2 teaspoon salt, black pepper, and optional red pepper flakes. Remove from the heat and cool completely.
8. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
9. Roll the chilled dough on a lightly floured surface into a roughly 12-inch circle. Transfer it to the prepared baking sheet.
10. Spread the ricotta over the dough, leaving a 2-inch border. Top with the cooled leek and chard mixture, followed by the grated cheese.
11. Fold the exposed dough over the filling, pleating the edges as needed and leaving the center uncovered.
12. Whisk the egg with 1 teaspoon water or milk. Brush the exposed pastry with the egg wash and sprinkle with optional sesame seeds or flaky sea salt.
13. Bake for 35–45 minutes, until the crust is deeply golden and crisp.
14. Let the galette rest for 10 minutes before slicing into 6 wedges and serving.

Notes

• Wash leeks carefully because grit often collects between their layers.
• Cook the Swiss chard until excess liquid has evaporated and cool the filling before assembling to help prevent a soggy crust.
• The dough and cooked vegetable filling can be refrigerated separately for up to 1 day before assembly.
• For a goat cheese variation, replace up to 3/4 cup ricotta with softened goat cheese.
• Spinach can replace Swiss chard, but cook off or drain excess moisture thoroughly.
• For a shortcut, replace the homemade crust with one refrigerated pie crust or a sheet of puff pastry and adjust baking time as needed.
• Refrigerate leftovers for 3–4 days. Reheat at 350°F (175°C) for 10–15 minutes to restore the crisp crust.

Nutrition

• Serving Size: 1/6 of galette
• Calories: 435 kcal
• Sugar: 3 g
• Sodium: 570 mg
• Fat: 30 g
• Saturated Fat: 16 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 95 mg