Peachy the Magazine Holiday 2016 - Page 68

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. 66 PEACHYTHEMAGAZINE.COM 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,