Chard, Walnut, and Gouda Galette

Chard, Walnut, and Gouda Galette
Rate it!

Chard, nuts, and cheese. Yum!

We wanted simple. Just a simple dinner. A simple dinner for which we could use our Swiss chard. So simple that we wouldn’t even need to make up a side. After hemming and hawing, we decided on a simple Chard, Walnut, and Gouda Galette. Do we hear someone in the back saying, “A galette? Simple, yeah right?”

Yeah, right, indeed; it is simple. We’ll scratch one up to show you just how simple. You just need to follow along, and, before you know it, you’ll have your own galette ready for dinner. We didn’t base this recipe on anything, except that we wanted a galette with chard, nuts, and cheese.

Makes 4 servings.

Chard, Walnut, and Gouda Galette

Chard, Walnut, and Gouda Galette


  • 1 Pâte Brisée, chilled and ready to roll
  • 1/4 cup raisins
  • 2 Tbs olive oil
  • 1 bunch Swiss chard, washed and chopped
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup coarsely chopped walnuts
  • Freshly grated nutmeg
  • 4 ounces Gouda cheese, grated

Abbreviated Instructions

Place raisins in a heatproof bowl, add boiling water, let steep for 30 minutes, drain.

Preheat oven to 350°F. Place baking stone in oven (optional)

Heat oil in a large skillet over medium heat. When hot, add chard and cook until wilted and tender, about 5 minutes. Add raisins, stir, season with salt and pepper, remove from heat and set aside.

Place dough between two pieces of baking parchment, and roll out crust to a 9-10 inch rough circle. Remove top piece of parchment.

Spread chard-raisin mixture in center of dough, leaving a 1-2 inch edge. Grate a small amount of nutmeg on top of chard mixture. Top with walnuts and grated cheese. Fold up edges and press together in places to hold filling.

Bake on stone (preferred) or a baking sheet, until crust is golden, about 45 minutes.

Ingredient discussion:

If possible, Swiss chard should be organic, as greens like this are on the dirty dozen list (heavily contaminated with pesticides). The cheese doesn’t have to be Gouda, of course; we were going to use Cheddar, but changed our minds at the last minute. Gouda just sounds more European. Don’t have walnuts? Use another kind of nut. Pecans, perhaps. Finally, we always suggest that you use the Pâte Brisée recipe. It’s probably the best and easiest crust recipe we’ve found.

Procedure in detail:

mice en place
Everything you need for an easy, tasty dinner. Note the raisins are plumping nicely (in the Pyrex measuring cup).

Plump raisins. If you’re using raisins in cooking, it’s always nice to plump them up a bit. Beats biting into a tough, dried raisin. Besides, it’s easy. Place the raisins in a heatproof bowl and cover with boiling water. Let stand 30 minutes. Drain.

Preheat oven to 350°F. If you have a baking stone, place it in the oven to heat, and bake the galette on that. If not, just get out a baking sheet.

Cook chard. Heat the oil in a large skillet over medium heat until it shimmers. Add the chard and cook until wilted and tender, and most of the moisture has evaporated.

adding raisins
Plumping the raisins beforehand helps to ensure you don’t have tough, chewy raisins.

Add raisins and season. Stir the raisins into the chard, add salt and pepper as needed, then remove from heat while you roll out the crust.

Roll crust. Place the Pâte Brisée dough between two pieces of baking parchment and roll out to a rough circle about 10-11 inches in diameter. It doesn’t have to be perfect, because galettes are traditionally free-form. Remove the top piece of parchment (we’ll bake it on just the bottom piece of parchment).

Layer chard. You could mix all the filling items together if you wanted, but we wanted to make layers, so we spooned the chard into the middle of the crust, leaving a 2-inch wide band around the edges free of chard. We’ll fold up this edge later.

adding nutmeg
A little nutmeg goes a long way, so go easy.

Add nutmeg. We think that nutmeg tastes great with chard, so we took out our microplane and a piece of nutmeg and gave the chard filling a dusting. Since nutmeg has such a pervasive taste, tread lightly on the nutmeg.

adding nuts
We could have mixed in the nuts, but we liked the idea of layering. You do what you want for your galette.

Layer the rest. Place the nuts on the chard, followed by the cheese. We found that by putting the cheese on top the nuts, the walnuts will take on a nice crunch as if they were slightly deep-fried. Yum.

adding cheese
Ah, cheese. Everything’s better with cheese.



folding dough
Pinch the dough together in places while you fold up the edges. It’ll help keep the dough from unfolding during baking.

Fold edges. Fold up the edges of the crust around the filling. Press the dough together in a few places to keep it from unfolding while it bakes. You don’t need to have the crust cover everything. In fact, you want an open spot, so steam can escape and the cheese can brown.

It’s ready for the oven. We did ours on a baking stone to help the bottom crust get flaky.

Bake. If you have a baking stone hot in the oven, slide the galette, parchment paper and all, right into the middle. Otherwise, transfer it to a baking sheet. Either way, bake until the crust and cheese are golden brown, about 45 minutes.

baked galette
And done! See, it wasn’t that bad to make a nice galette, now was it?

Serve immediately. Slice into wedges and enjoy.

We ate the whole thing. Yes, every last bite. Partly because we didn’t make a side to go along with it, but mainly because galettes are so tasty, and this one was no exception. The layer of walnuts became quite crispy underneath the cheese, almost as if they had been fried for a few minutes, adding an interesting texture. The cheese, well, we were a bit disappointed, because we had hoped that the Gouda would melt better than it did, and flow into the filling. Instead, it stayed on top and became somewhat crisp. Good, but not what we were expecting. Next time, we’d choose a different type of cheese. With that in mind, four stars.

Worth the trouble?

One Reply to “Chard, Walnut, and Gouda Galette”

Leave a Reply

Your email address will not be published. Required fields are marked *