| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 tablespoons olive oil
- 1 medium sweet potato, peeled and diced into 1/2-inch cubes
- 6 cups Swiss chard leaves, cut into 1-inch wide strips, plus 1/2 cup Swiss chard stems, sliced across into 1/4-inch-wide pieces
- 1 clove garlic, thinly sliced
- 1/2 small onion, sliced
- 1/3 cup roughly chopped toasted walnuts
- 1/4 cup roughly chopped kalamata olives
- 4 ounces feta cheese, crumbled
- 4 sun-dried tomatoes, cut into thin strips
- Kosher salt and freshly ground black pepper
- 12 sheets frozen phyllo dough, thawed in the refrigerator overnight
- 1 stick (8 tablespoons) unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- 1/3 cup red wine vinegar
- 2/3 cup honey
- 2 tablespoons minced toasted walnuts
- 1 tablespoon minced kalamata olives
- Kosher salt and freshly ground black pepper, optional
Instructions
- For the galette: Preheat the oven to 375 degrees F.
- In a large saute pan, add the olive oil. Add the sweet potatoes and saute for about 5 minutes over medium heat. Add the Swiss chard stems, garlic and onion. Cook, stirring frequently, until the onions are tender and translucent, 3 to 4 minutes. Add the Swiss chard leaves and continue to cook until the leaves are tender, 2 to 3 minutes. Remove from the heat and let cool.
- Once cooled, add the walnuts, olives, feta and sun-dried tomatoes to the mixture, then toss until the ingredients are evenly distributed. Season with salt and pepper.
- Line an 18-by-13-inch baking sheet with parchment paper. Place a sheet of phyllo on the baking sheet so the corner of the phyllo sheet is aligned with a corner of the baking sheet. Brush with butter. Place another piece of phyllo overlapping the first sheet, making sure the corner of the phyllo sheet is aligned with another corner of the baking sheet. Repeat with 2 more sheets of phyllo, brushing with butter in between so the entire baking sheet is covered with a layer of phyllo. This is the first layer consisting of 4 sheets of phyllo. Repeat twice more with the remaining 8 sheets of phyllo so you have 3 layers total. Once all the sheets are stacked, spread the filling out into a rectangle, just smaller than a 9-by-13-inch pan. Fold over the dough so it just begins to cover the filling all around the edges. Bake until the crust is golden brown, 15 to 20 minutes.
- For the sauce: In a small saucepot over medium heat, combine the olive oil, crushed red pepper flakes and garlic. Cook until the garlic begins to toast and becomes golden brown, about 2 minutes. Add the red wine vinegar to stop the garlic from continuing to brown. Reduce by half and add the honey. Bring to a boil, then remove the mixture from the heat and let cool until thickened slightly. Add the walnuts and olives. Season with salt and pepper if needed. Let sit at room temperature for 15 minutes before serving.
- Serve the galette with the sauce on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 621 |
| Total Fat | 40 g |
| Saturated Fat | 15 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 4 g |
| Sugar | 33 g |
| Protein | 9 g |
| Cholesterol | 58 mg |
| Sodium | 572 mg |
Reviews
I took inspiration from Geoffrey for this recipe, being from Worcester and all. I had on hand a butternut squash and caramelized onions that I made. So I made the galette with roasted butternut, the onions and goat cheese. I followed the recipe for the dressing, which was fantastic! The dressing really enhanced the galette. I have saved this recipe and will definitely make it again!
Fantastic!
Outstanding!!!!!
This turned out beautifully and was very tasty and satisfying. Very nice balance of strong flavors definitely enhanced by the sauce. However, my husband is not a fan of sweet potatoes (I couldn’t change his mind with this dish) and will happily eat it again if I find an appropriate substitute. Any ideas?
Tho GZ rates this “easy”, it did require some prep that takes time. Was it worth it? YES! So very flavorful, delicious. Love the sauce – savory it is indeed.
This was delicious!!! I’ve never used phyllo dough before, but it worked perfectly and was worth the effort. Thanks, GZ!
I’m used to working with filo dough as I make Tiropita (cheese pita) and Spanokopita (spinach pita), so I was not daunted. Though quite a bit more elaborate than the two I’m accustomed to making, this was well worth the effort! One of the best new things I’ve made in quite some time! Due to allergies on my family, I substituted the walnuts for almonds. I can’t imagine walnuts tasting any better but I’ll soon find out, as this recipe is gonna happen very often in my household!
Delicious recipe, and the sauce is outstanding, I will totally be making this again! I used puff pastry instead of phyllo and it worked perfectly.
Soooo delicious!!!
Made this for dinner on this snowy/icy day….nice to stay inside and cook!! OMG…such a tasty recipe!! I did not have the sun dried tomatoes on hand but did have a jar of roasted red peppers which I sliced, drained and substituted. I can’t wait to eat the leftovers!!!