Secret Beans Swiss Chard and Caramelized Onion Galette
Serves: 4–6
Time: About 2 hours (mostly hands-off)
Ingredients
For the onions:
- 2 large onions, thinly sliced
- 2 shallots, thinly sliced
- 2–3 tbsp olive oil
- A few sprigs fresh thyme (or 1 tsp dried)
- Salt & pepper
For the bean filling:
- 1 can white beans, drained and rinsed
- 1 tbsp white miso
- ½ lemon, juiced
- Pinch of salt
- 1 tbsp fresh thyme (or 1 tsp dried)
- ½–1 tsp garlic powder
- 1–2 tbsp water (as needed to blend)
For the chard:
- 1 bunch Swiss chard, roughly chopped
- Olive oil + pinch of salt
For assembly:
- 1 pie crust (store-bought or homemade — I use Samin Nosrat’s recipe which requires flour, butter, sugar and salt.)
- 1 egg, for egg wash
Instructions
1. Caramelize the onions (the easy way).
Preheat your oven to 350°F.
In a baking dish, toss the onions and shallots with olive oil, thyme, salt, and pepper.
Cover tightly with foil and bake for 1 hour, until jammy and golden.
2. Make the creamy bean base.
In a blender or food processor, combine:
white beans, miso, lemon juice, salt, thyme, garlic powder, and a splash of water if needed.
Blend until smooth and creamy.
3. Sauté the Swiss chard.
Warm a little olive oil in a pan, add the chopped chard, and cook until wilted.
Season with a pinch of salt.
4. Assemble the galette.
Roll out your pie dough on parchment paper.
Spread the bean mixture over the center, leaving a 2–3 inch border.
Top with the sautéed chard and the caramelized onions.
Fold the edges of the dough up and over the filling.
Brush the crust with egg wash.
5. Bake.
Bake at 400°F for 40 minutes, or until the crust is deeply golden.
To Serve
Let cool slightly, slice, and enjoy the fact that no one at the table will know this galette is secretly full of beans.
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