Peachy the Magazine Holiday 2016 - Page 69

FOOD + ENTERTAINING use tongs to rearrange the leaves and continue cooking the chard until any liquid evaporates. Taste. This is your chance to season the chard, so add more salt if necessary. Adjust an oven rack to the center position and preheat the oven to 375 degrees. Line a jelly roll pan with parchment paper. Roll the dough on a floured surface into a large rectangle, about 15 x 21 inches or about an inch or two bigger in length and width than your sheet pan. Flip the dough every so often to ensure it’s not sticking. If it is, dust the surface with more flour. Loosely fold the dough in half, then fold in half again and transfer it to the prepared baking sheet. Unfold the dough and center it on your pan. Spread a thin layer of ricotta on the bottom of the dough, leaving a twoinch border all the way around. Spread the onion and chard mixture over top in a thin, even layer. Sprinkle the grated cheese over top. Fold the edges of the dough inward over the filling. Pinch together any tears in the dough. Mix together the egg yolk and milk and brush it over the exposed crust. Bake until the crust has browned and the cheese has melted, 35 to 45 minutes. Slide the galette off the parchment and onto a cooling rack or cutting board. Let cool for 10 minutes. Cut the galette into 24 pieces. Serve. Recipe courtesy of Alexandra Stafford for Food52 CORNMEAL GALETTE DOUGH 2½ cups all-purpose flour 2⁄ 3 cup yellow cornmeal 2 teaspoons sugar 2½ teaspoons kosher salt 12 tablespoons unsalted butter, cut into ¼-inch pieces and chilled 6 tablespoons olive oil 4 to 8 tablespoons ice water In the bowl of a food processor, pulse the flour, cornmeal, sugar and salt until blended. Add the chilled butter to the bowl and pulse until it is evenly distributed but still in large, visible pieces. Add the olive oil and pulse a few times. Add 4 tablespoons of the ice water and pulse until the dough begins to come together, adding water by the tablespoon as needed. Dump dough out onto a piece of plastic wrap. Roughly shape the dough into a rectangle. Wrap the disk in plastic and refrigerate for at least 1 hour. HOLIDAY 2016 67