I really think that this fits more with what I am trying to do. The layout displays the photos better, more of them and you know what they say you eat with your eyes first. So take a look around and tell me what you think
I also have a confession to make. This might possible have been the first time I have ever eaten Swiss Chard!
I don’t know why. It’s not like its this exotic vegetable that can’t be found. It is pretty much everywhere. Maybe in some weird way whenever I looked at it I had grouped it in the same category as Kale and incase I have never said it before, Kale is pretty much my enemy. Sorry, but I defiantly wasn’t one of the people that jumped on the Kale Bandwagon. My recent trip to Vancouver reminded me even more why I hate it so much. First, after ordering a Gomae at a sushi restaurant only to discover that the delicious spinach was swapped out for bitter rough kale was the just the first tipping point. Then I went to a restaurant and ordered the same thing I always order when I go there, the Ahi Tuna Tacos but instead of the usual cabbage slaw on the bottom of the taco it was replaced with Kale. Ok I get Kale has been this huge fad lately but give me a break it doesn’t need to be in everything ok people. Back away from the Kale!!!!!
Anyways, lets get back on track here before I really tell you how I feel about Kale. So I was at the farmers market in Whistler this summer and they were selling bunches of swiss chard and they just looked so freaking tasty I had to buy some. Well needless to say I was not disappointed. Really just tasted like Spinach to be honest.
At first I had no idea what I wanted to do with it but I recently saw a Galette recipe from Half Baked Harvest that looked so incredible so Galette it was. And seeing as it reminded me of Spinach I made it similar to a Spanakopita and who doesn’t like a Spanakopita, especially with Bacon! But if you want to make this vegetarian by all means leave out the bacon
Buttery, Flaky and oh So Delicious!
So what is this Swiss Chard Galette going to be one of your new fall favourites
- Crispy Buttery Puff Pastry
- Cheesy
- Creamy
- Soul Satisfying (Yup I Said It)
- Savoury
- Delicious
Oh and you can cup it up into little wedges and eat it like a pizza, a high end pizza with super flaky crispy buttery crust oh ya! Win for everyone
Also, when you are cooking this the kitchen is going to smell so good and warm. And once you assemble everything you can just throw it in the oven and forget about it for 30 minutes making it very simple, perfect for guests … or just you. That way you can treat yourself and enjoy a pumpkin spiced latte by the fire while you wait. Speaking of which when does the Eggnog come out? That’s what I truly wait for each year
Well, I hope you enjoy the new layout of the Blog and also this uber delicious Swiss Chard Galette Recipe. If you cook it don’t forget to tag it on Instagram @SadiesKitchenTable
Enjoy!
- 1 Bunch Swiss Chard
- 3 Cloves Garlic, Minced
- 1/2 Large Red Onion
- 1 tsp. Dried Thyme
- 1 Tbl. Balsamic
- 4 Slices Thick Cut Bacon
- 1/4 Cup Feta (Plus extra for topping)
- 1 Roll Puff Pastry, Defrosted
- Pea Shoots
- 1 Egg
- Heat the oven to 350 fahrenheit
- Cut the swiss chard stems into one inch thick pieces and roughly chop the leaves
- Heat a pan over medium high heat and add the bacon, swiss chard stems, onion and thyme. Season with salt and pepper. Cook until the bacon is cooked and the onions are beginning to get soft. Just before you take it off the heat add the balsamic and stir to combine
- Add the chard leaves and saute until everything is soft and cooked through. Take off the heat and add the feta and mix through. Taste and adjust seasoning
- Roll out the puff pastry on a floured surface and place onto a lightly greased baking sheet. Place the swiss chard mixture onto the centre and then lightly roll up the sides of the pastry to enclose the filling. This doesn’t need to look perfect
- Whisk the egg in a bowl an with a pastry brush, brush the edges of the pastry. This will create a golden crust
- Bake in the oven for 30 minutes or until pastry is golden and cooked through
- Top with extra feta and pea shoots
- Enjoy!
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