Holiday Delights
SLAB GALETTE WITH SWISS CHARD
AND GRUYÈRE
Makes 24 slices
2 tablespoons olive oil
1 large white onion, sliced
Salt to taste
2 cloves garlic
A few pinches crushed red pepper
flakes
2 bunches Swiss chard, stems
removed
1 Cornmeal Galette Dough (see box
on page 67)
1 cup fresh ricotta
1 cup grated Gruyère or Comté
1 egg yolk
1 teaspoon milk or cream
NOTE
Make your own cornmeal crust or use
piecrust from the grocery for a quick
and easy version.
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Heat the olive oil in a large sauté pan
or soup pot over medium heat. Add
the sliced onion and cook, stirring frequently, until lightly browned, about
10 minutes. Season with a pinch of salt.
Add the garlic and pepper flakes and
cook for 30 seconds. Pile the chard on
top, cover the pan if you are able, and
cook for 4 to 5 minutes or until the
leaves begin to wilt. Uncover the pan,