Slab Galette with Swiss Chard and Gruyère Recipe on Food52 (2024)

Serves a Crowd

by: Alexandra Stafford



19 Ratings

  • Prep time 2 hours 15 minutes
  • Cook time 1 hour
  • Makes 24 slices

Jump to Recipe

Author Notes

This time of year, if you garden or subscribe to a CSA, chances are you have a few bundles of Swiss chard monopolizing your fridge. This slab galette, which could feed over 20 people as a first course, is a great way to put those bundles to use. The dough, a David Lebovitz recipe, is one of my favorites, flaky and buttery with a nice crunch thanks to the addition of cornmeal. Feel free to use the filling as a guide — thinly sliced tomatoes or other sautéed vegetables would be nice additions. The key, however, is to go light — a thin layer of whatever filling you choose is best. Also, the recipe can be easily halved and made into a more traditionally-shaped free-form galette.

UPDATE: After many issues raised in the comments regarding dough-making trouble, I have adjusted the recipe to say 4 to 8 tablespoons of ice water. Start with 4 tablespoons, and add water by the tablespoon as needed. —Alexandra Stafford

  • Test Kitchen-Approved

What You'll Need

  • Galette
  • 2 tablespoonsolive oil
  • 1 large white onion
  • Salt to taste
  • 2 cloves garlic
  • Pinchcrushed red pepper flakes
  • 2 bunchesSwiss chard, stems removed (about 500 grams, post-stemming)
  • 1 Cornmeal Galette Dough
  • 1 cupfresh ricotta
  • 1 cupgrated Gruyère or Comté
  • 1 egg yolk
  • 1 teaspoonmilk or cream
  • Cornmeal pastry dough
  • 2 1/2 cups(320 g) all-purpose flour
  • 2/3 cup(102 g) yellow cornmeal
  • 2 teaspoonssugar
  • 2 1/2 teaspoonskosher salt
  • 12 tablespoonsunsalted butter, cut into 1/2-inch pieces and chilled
  • 6 tablespoonsolive oil
  • 4 to 8 tablespoonsice water
  1. Galette
  2. Heat the olive oil in a large sauté pan or soup pot over medium heat. Add the sliced onion and cook, stirring frequently, until lightly browned, about 10 minutes. Season with a pinch of salt. Add the garlic and pepper flakes and cook for 30 seconds. Pile the chard on top, cover the pan if you are able, and cook for 4 to 5 minutes or until the leaves begin to wilt. Uncover the pan, use tongs to rearrange the leaves and continue cooking the chard until any liquid evaporates. Taste. This is your chance to season the chard, so add more salt if necessary.
  3. Adjust an oven rack to the center position and heat the oven to 375° F. Line a jelly roll pan with with kitchen parchment paper.
  4. Roll the dough on a floured surface into a large rectangle, about 15- x 21-inches or about an inch or two bigger in length and width than your sheet pan. Flip the dough every so often to ensure it’s not sticking. If it is, dust the surface with more flour. Loosely fold the dough in half and half again and transfer it to the prepared baking sheet. Unfold the dough and center it to your pan.
  5. Spread a thin layer of ricotta on the bottom of the dough, leaving a two-inch border all the way around. Spread the onion and chard mixture over top in a thin, even layer. Sprinkle the grated cheese over top. Fold the edges of the dough inward over the filling. Pinch together any tears in the dough. Mix together the egg yolk and milk and brush it over the exposed crust.
  6. Bake until the crust has browned and the cheese has melted, 35 to 45 minutes. Slide the galette off the parchment and onto a cooling rack or cutting board. Let cool for 10 minutes. Cut the galette into 24 pieces. Serve.
  1. Cornmeal pastry dough
  2. In the bowl of a food processor, pulse the flour, cornmeal, sugar, and salt until blended. Add the chilled butter to the bowl and pulse until it is evenly distributed but still in large, visible pieces. Add the olive oil and pulse a few times. Add 4 tablespoons of the ice water and pulse until the dough begins to come together, adding water by the tablespoon as needed.) Dump dough out onto a piece of plastic wrap. Roughly shape the dough into a rectangle. Wrap the disk in plastic and refrigerate for at least 1 hour. (Alternatively, whisk together the flour, cornmeal, sugar, and salt in a medium bowl. Cut in butter using the back of a fork or pastry cutter. Add olive oil and 4 tablespoons of the ice water and mix until dough just comes together, adding ice water as needed.)


  • Pie
  • Galette
  • American
  • Vegetable
  • Milk/Cream
  • Cornmeal
  • Serves a Crowd
  • Sheet Pan
  • Summer
  • Winter
  • Spring
  • Fall

See what other Food52ers are saying.

  • Nancy MacKimm

  • Nancy Pollock Cole

  • Jennifer Uzumcu

  • Alexandra Stafford

Recipe by: Alexandra Stafford

I write the blog alexandra's kitchen, a place for mostly simple, sometimes fussy, and always seasonal recipes. My cookbook, Bread Toast Crumbs is available everywhere books are sold.

Popular on Food52

74 Reviews

baker3b October 14, 2023

An additional comment: I overlooked the gradual pulse instructions for the dough, instead running the food processor steadily while letting the olive oil drip into the dry ingredients. I then added just four T of ice water, again in a steady stream. I also just rolled the dough directly IN the parchment-lined baking sheet. The dough turned out fine, needing only a few patch jobs with extra dough.

baker3b October 14, 2023

This galette provides not only delicious flavor contrasts between the chard mixture, cheeses, and salty crust. What makes it exceptional is the contrast in textures of the creamy cheeses, meltingly soft chard and toothsome crust. Using what we had on hand, we used soft goat cheese instead of ricotta and a havarti instead of Gruyère. Wonderful!

Nancy M. June 21, 2023

Even with the clarification regarding ice water this dough is still impossible. Made it exactly as specified and it fell apart. Had to put it in the baking sheet in pieces and just press it into place.

Tartanhabit March 15, 2023

Loved the chard mix but the pastry was too much fuss and a bit of an odd texture. Great topping, will repeat but do a different base.

NXL December 25, 2020

Oh, dear. This crust was impossible, although it had great flavor. I had to press it into my pan, then the tart crumbled into pieces when I tried yo cut it.

Gail B. December 28, 2020

Keep trying. The first time I made it I missed the olive oil, and had the same results as you. Like Anne, below, I always roll it out on parchment paper now, and it works quite well.

Anne M. October 30, 2020

This was delicious. We really enjoyed the cornmeal in the crust. After reading some of the reviews, I rolled it onto parchment paper and successfully transferred it to the pan. I used up all of the swiss chard in the garden ahead of the frost and will be making this again.

Nora October 5, 2020

@Wavey I totally get you on consistent weights! 1 tablespoon of butter weighs 14.2g
So this recipe calls for 170.4 grams of butter!

Malia July 15, 2020

Oh that doesn't know if its pie dough or shortbread :) I soon realized that there was NO WAY that I was going to get it from the board to the pan (although is was very moist, it kept cracking as I rolled it)...I just put the whole batch in the pan and used the finger press method, Worked great. All I changed in the filling was had a combo of chard and kale. Most importantly, it was DELISH and a hit at the party!

Jennifer U. October 12, 2020

After reading the comments on the difficulty of rolling the dough, I laid out a sheet of parchment paper and rolled the dough to roughly the size of my sheet pan then transferred it to the pan. It stayed in one piece with a minor crack when I lifted one corner too quickly but all good!

Wavey January 26, 2020

I thought I was a bit of a pastry hero, but this crust is very humbling. I ended up having to cut it into pieces to fit it into the pan. Managed not to cry and the final product is entirely delicious. My son said it was the best thing he'd even in ages. It looks nice too. I will make it again and just persevere with the crust and use even more water, I guess.
For the record I used weight measurements. And desperately wish the butter was also by weight as I don't buy sticks.

Larisa November 30, 2019

I made this galette for Thanksgiving and it was absolutely delicious it was gone until even we start our feast😂 my daughter taught me one trick to roll my dough between two parchment papers, you don’t need no flour when you done just remove top paper and transfer your dough on baking sheet, and before you put your filling I put my dough for 10 minutes in refrigerator, ty for lovely recipe and yes I put 8tbsp. Ice water.

Nancy P. November 10, 2019

The dough was really, really hard to work with. It kept cracking when rolling. There was no way to fold it to transfer to the sheet pan. I ended up wrapping it around my rolling pin to transfer but it fell to pieces. Finally got it in the pan very much pieced together! The good news - it's a delicious galette! I'll use another dough next time.

judy November 9, 2019

I opted out of making the dough, after reading reviews. Instead I bought pizza dough ready made and sprinkled it with cornmeal and some granulated garlic. followed the recipe for the chard exactly. Baked up beautifully, and was seriously delicious for lunch and dinner an some for breakfast the third day. I am in a small makeshift apartment with a kitchenette, so struggling iwht the dough was more than I wanted to do, but I really wanted to try this recipe. I am so glad that I did. Thanks

Shirlee August 30, 2021

This is what I plan to do on a second try. The filling, ricotta, and gruyere combination was delicious, and I know I would have enjoyed it more on a traditional pizza crust (maybe whole wheat dough actually). It will be healthier and cheaper. I actually thought "galette" was more like a cracker-ish pizza, and was super disappointed as I started making it that it was like a shortbread, and was much too rich and dry for this filling. Waste of a LOT of butter imho, but that's on me by not reading the recipe before getting started.

caarin June 3, 2019

I made this for a backyard bbq -absolutely delicious. I wasn’t sure what type of cornmeal to buy (fine or coarse ground) so I opted for a different crust. I used more ricotta and gruyere than the recipe called for. So glad there was a piece left for breakfast this morning!

Alexandra S. June 3, 2019

So happy to hear this Caarin!

caarin June 3, 2019

Made this for a backyard bbq - it was a hit! Really delicious. I chickened out of making the dough because I didn’t know what type of cornmeal to buy - so I went with a different crust recipe. I used more ricotta and more gruyere than he recipe called for. So glad there was a piece leftover for breakfast today!

Barbara A. December 22, 2017

This was a star recipe although the dough is so dry it is difficult to work with. But the result was that everyone really loved it. Perhaps re-do the dough recipe as I notice others had the same issue.

Kitspy November 14, 2017

Halved the recipe and made this using kale and mixed mushrooms. It was supposed to be for a party, but the party was cancelled at the last minute, so we just had it for dinner instead and had some leftovers. Made it on Saturday and I'm eating cold leftovers for lunch on Tuesday - still delicious! I didn't have much trouble with the dough. It was a little crumbly and tricky to shape into a disk using 4 T of water, but I persevered, and it turned out great.

Alexandra S. November 14, 2017

So happy to hear this, Kitspy! Kale and mushrooms sounds delicious. Must try.

Gail B. September 8, 2017

I had the same problem the first time I made this recipe - I had forgotten to put in the oil. I did have to play around with the pastry recipe a bit after (see my comments below), but you could also use your favourite galette dough recipe and then follow the rest of this recipe. I always get raves when I bring this to a party. Well worth the effort.

Karen September 8, 2017

Very disappointed. Made the dough as directed and it was so hard from the refrigerator, had to break it up and knead it to be able to roll it out. Never managed to roll it into a rectangle and ended up putting it in pieces in the cookie sheet and then rolling it. Not as flavorful as I would have expected. Won't make again.

Alexandra S. September 8, 2017

Sorry to hear this Karen. This dough is a little tricky. For whatever reason, a half recipe of the dough comes out much better/more easily. It's really one of my favorites when it comes out — the original recipe was for a summer galette with leeks, tomatoes, corn and gruyere, and it is one of my favorite summer recipes. Sorry this didn't work out for you.

Gail B. May 5, 2017

I have made this recipe several times. The first time I forgot to add the olive oil. The crust was a little stiff and hard to manage, but tasted delicious. The next time I put in all of the olive oil and found the dough far too soft to handle well. Now I cut the olive oil in half, and am very stingy with the water. I make two smaller tarts and put one (fully assembled) in the freezer. The trick to freezing the tart is to take it straight from the freezer to the hot oven. (My mother taught me this trick) That way the dough doesn't become soft and watery from the thawing contents. I am trying it tonight with kale.

Alexandra S. May 8, 2017

Thanks so much for your troubleshooting tips here, Gail! The dough has proved problematic for some, so thank you for sharing your adjustments. LOVE the freezer-to-oven tip ... thanks!

Emilie December 15, 2016

I made this for a dinner with friends and it turned out great! It did not turn out as large as mentioned in the author notes, but easily fed 4 of us with a salad.

Alexandra S. May 8, 2017

Nice! So happy to hear this, Emilie.

Slab Galette with Swiss Chard and Gruyère Recipe on Food52 (2024)


What is the base of the galette? ›

The website defines the term galette as "a French term signifying a flat round cake that can be either sweet or savory and while [recipes can use] puff pastry as a base, they can also be made from risen doughs like brioche, or with a sweet pastry crust."

What does galette mean in cooking? ›

Galettes refer to the catch-all term for a pastry base, topped with either sweet or savoury fillings with the edges roughly folded in to create a gorgeous, rustic-looking bake.

How do you keep bottom galettes from getting soggy? ›

Preventing Soggy Bottoms

Because you can't par-bake a galette crust to prevent the fruit's juices from making the crust soggy, many folks brush their galette crust with egg white or make a layer of crushed cookies or cake crumbs, either of which work fine.

What is the charm in the galette? ›

The Hidden Charm

Originally the surprise hidden in the king's cake was also a bean, a broad bean to be specific, fève in French. Towards the end of the 19th century, the bean was replaced by a porcelain figurine, but it is still known as a fève.

Why do French people eat galette? ›

The galette des rois is a cake traditionally shared at Epiphany, on 6 January. It celebrates the arrival of the Three Wise Men in Bethlehem. Composed of a puff pastry cake, with a small charm, the fève, hidden inside, it is usually filled with frangipane, a cream made from sweet almonds, butter, eggs and sugar.

What is the difference between a crêpe and a galette? ›

Crêpes are often topped with sweet condiments i.e. caramel, cream, chocolate and fresh fruits. It is often served as a dessert, which explains why it is smaller compared to its savoury counterpart. Galettes are typically savoury and made using gluten-free buckwheat flour as opposed to regular flour.

What is a galette made of? ›

Galettes, a free-form French version of a pie, are traditionally made with a standard butter-laced pie dough. By all means, you're welcome to knock yourself out and roll out a homemade dough for your galette, but puff pastry makes your path to a flaky fruit tart-pie hybrid all the simpler.

Is a galette crust the same as a pie crust? ›

A galette, if you're unfamiliar, is a kind of open-faced, freeform pie. The dough for the crust is the same as a traditional pie, but the structure of the dessert is different.

What makes a galette a galette? ›

Galettes (also known by their Italian name, "crostatas") are flat, freeform tarts baked on a baking sheet instead of in a pie or tart pan. The pastry is folded up around the filling so that it holds itself together, resulting in a rustic, uneven crust.

What is the mill of the galette? ›

The windmill Moulin de la Galette, also known as Blute-fin, was built in 1622. The name Blute-fin comes from the French verb bluter which means sifting flour for the separation from bran. The Debray family acquired the two mills in 1809 for producing flour, the Blute-fin and the Radet, built in 1717.

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