Swiss Chard & Olive Galette

6-8 servings
Prep Time
Cook Time
Total Time


  • 1 1/2 cups all-purpose flour
  • 1 tablespoon minced fresh rosemary (or sub 1 teaspoon dried rosemary)
  • 1 tablespoon minced fresh or dried thyme (or sub 1 teaspoon dried thyme)
  • 1/2 teaspoon salt
  • Pinch black pepper
  • 1 stick (8 tablespoons) butter, chilled & cut into small chunks
  • 7-8 tablespoons ice water
  • 3 tablespoons olive oil
  • 1/3 cup thinly sliced shallot
  • 2 cloves garlic, minced
  • 1 bunch (4 cups) Swiss chard, stems removed & roughly chopped
  • 1/2 cup olives, sliced
  • 1 teaspoon Dijon mustard
  • 1 1/2 cups finely shredded Emmi Kaltbach™ Le Gruyére® AOP Cheese


  1. In a large bowl, whisk together flour, rosemary, thyme, salt and pepper. Using a pastry cutter or with your fingers, cut in butter until mixture is crumbly. Add 6 tablespoons ice water. Stir dough, adding 1 additional tablespoon ice water at a time, until dough just comes together. Transfer to a lightly floured surface and knead until it forms a ball. Wrap in cling film or plastic wrap and refrigerate for 20 minutes.
  2. While dough is chilling, heat olive oil in a medium pan over medium low heat. Add shallots. Cook 5 to 6 minutes, stirring occasionally, until they soften and become translucent. Add garlic. Cook an additional 1 to 2 minutes until fragrant. Add chard. Cook for 5 to 6 minutes, stirring occasionally, until chard wilts and softens. Stir in olives. Remove pan from heat.
  3. Heat oven to 400°F.
  4. Remove dough from refrigerator. On a lightly-floured surface, roll into a large circle about 1/8- to 1/4-inch thick. Spread Dijon mustard in a thin layer in a circle in the center, leaving about 2 inches around the sides. Add 1 cup Gruyère and the chard-olive mixture to the center. Gently fold edges of dough over the chard-olive mixture, pleating as you go, leaving an opening about 3 to 4 inches wide in the center. Brush pastry with beaten egg. Sprinkle the remaining 1/2 cup Gruyère over the top of the galette.
  5. Carefully transfer to a parchment-lined baking sheet. Bake for 40 minutes or until pastry is golden brown around the edges.