Recipe

Make And Chill Dough 

1. Make Perfect Pastry (recipe here).

Roast Vegetables

1. Preheat oven to 425°F.
2. Slice parsnips in half lengthwise. If parsnips are large, slice again into quarters. Spread on baking sheet with squash pieces. Drizzle with olive oil and rub oil on vegetables to coat. Season with salt and pepper. Bake, turning once, 20 to 25 minutes or until edges are slightly golden and vegetables are crisp-tender. Reserve.

Make Filling

1. Trim 1⁄2″ off bottom of chard stems and discard. Cut stems from leaves and reserve separately. Slice chard stems into 1⁄4″ thickness. Roughly tear leaves.
2. Melt butter in large pan over medium heat. Add onion and chard stems. Cook 6 minutes or until tender. Add garlic and cook 1 minute. Add cream and nutmeg, and bring to boil. Reduce heat and simmer until cream is very thick, about 5 minutes.
3. Add chard leaves to pan and turn in cream sauce just until chard begins to wilt, about 1 minute. Remove pan from heat and let mixture cool to room temperature. Stir in Parmesan and roasted vegetables. Season with salt and pepper.

Assemble And Bake Pie

1. Preheat oven to 425°F.
2. On floured surface using floured rolling pin, roll out pastry into 12″-diam. circle. Slip two pieces of parchment, side by side, under dough and roll out on parchment until circle is 15″ diam. Trim edges if needed. Dough doesn’t need to be perfect.
3. Scoop vegetable mixture into centre of dough and spread to within 3″ of sides.
4. Fold up edges gently, squeezing fold together to hold in place, leaving centre of galette exposed, to make galette approximately 12″ in diameter.
5. Nudge galette onto one piece of parchment, then slide onto baking sheet. Brush pastry with egg wash.
6. Bake 40 minutes or until pastry is dark gold and cooked through. Let rest 20 minutes before slicing.