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Brunch Galette with Spring Greens, Herbs, and Feta

Yield: 1 12-inch galette

Servings: 6 to 8

A galette is basically a freeform pie. To save time, make the dough the night before you plan to assemble and bake the galette. I love the way the fresh herbs in the filling bring a powerful springtime flavor. You can use one type of herb or a mix, but be sure you choose tender herbs. More resinous ones, such as rosemary, oregano, or thyme, are too strong.


For the dough

  • 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
  • 1 tsp. kosher salt
  • 6 oz. (12 Tbs.) cold unsalted butter, cut into ½-inch pieces
  • 1/4 cup ice water; more as needed

For the filling

  • 12 oz. chard (about 1 bunch), rinsed well
  • 2 Tbs. extra-virgin olive oil
  • 6 oz. scallions (about 2 bunches), trimmed and thinly sliced
  • Kosher salt
  • 2 lightly packed cups greens, such as baby spinach, baby kale, baby arugula, or mustard greens, trimmed as needed and rinsed
  • 1/2 cup lightly packed, coarsely chopped mixed fresh herbs, such as dill, mint, and cilantro; more for garnish
  • 2 tsp. finely grated lemon zest
  • 1/4 tsp. crushed red pepper flakes
  • 6 oz. feta (about 1-1/3 cups), crumbled
  • 3 large eggs

Nutritional Information

  • Calories (kcal) : 430
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 15
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 135
  • Sodium (mg): 600
  • Carbohydrates (g): 35
  • Fiber (g): 3
  • Sugar (g): 2
  • Protein (g): 11


Make the dough

  • Put the flour and salt in a food processor, and pulse to blend. Add the butter pieces, and pulse until they are small, with the largest piece no bigger than a pea.
  • With the motor running, drizzle in the ice water; stop the processor. Give the dough a big pinch; if it holds together, you’re good. If it doesn’t and still seems dry and powdery, add another teaspoon or two of water.
  • Scrape the dough onto a work surface, and shape it into a pile. Using the heel of your hand, push the dough away from you slightly to smear the pieces of butter into the flour. With a dough scraper, scoop up an edge of the smeared dough, fold it on top of itself, and continue pressing and smearing, working your way through the whole pile of dough.
  • Do this 5 or 6 times until the dough feels smooth and pliable. Shape into a flat disk, wrap with plastic, and chill in the refrigerator at least an hour and up to overnight.

Make the galette

  • Remove the galette dough from the refrigerator.
  • Cut away the ribs from the chard leaves; trim off the ends and then cut the ribs into 1/8-inch pieces. Stack the leaves on top of each other, roll into a cylinder, and cut across into 1/2-inch slices.
  • Heat the oil in a large skillet over medium heat. Add the scallions, chard stems, and 1 tsp. salt, and cook, stirring frequently, until fragrant and soft, 7 to 8 minutes. Adjust the heat so that the vegetables don’t brown. Add a handful of chard leaves. Toss for a few seconds so that they wilt and make more room in the pan, then add more, repeating the process with the remaining chard and then the other greens. If the greens have produced a lot of liquid, continue to cook until it has evaporated. (If the greens still seem soggy, which they might if you’ve used a lot of spinach, let them cool slightly and squeeze out the moisture.)
  • Remove the skillet from the heat, and stir in the herbs, zest, and pepper flakes. Season to taste with more salt, transfer to a medium bowl, and let cool completely.
  • Position a rack in the center of the oven, and heat the oven to 375°F.
  • Add the feta to the cooled greens and toss. Whisk 2 of the eggs and add to the greens, tossing to combine.
  • Between two sheets of parchment, roll out the dough to a round about 16 inches in diameter. Slide the dough onto a large rimmed baking sheet, and remove the top sheet of parchment. It’s OK if the dough drapes over the sides of the baking sheet a bit.
  • Pile the cooled greens onto the center of the dough, and distribute evenly, leaving a 2-inch border.
  • Gently fold the border of dough up and over the filling, pleating loosely as you move around the circle. The dough might split or rip a bit, but just press it back together if it does.
  • Whisk the third egg thoroughly and brush it all over the galette dough. Bake for about 15 minutes, then reduce the oven temperature to 325°F and continue baking until the dough is nicely browned on the bottom, 45 to 60 minutes. If it looks like the filling is getting too dark or dried out during baking, cover the filling loosely with a piece of foil.
  • Let the galette cool on a rack for about 15 minutes. Serve slightly warm or at room temperature. If you make ahead, you can reheat it in a 375°F oven for about 10 minutes. Garnish with fresh herbs, and serve.


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Reviews (1 review)

  • recipenews | 04/06/2020

    Perfect for Easter brunch

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