Swiss Chard Galette for Brunch and Weekend Walks

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One of our friend's has started a little cooking/eating group that meets for brunch every couple of months. It's been so much fun. Not only do we get to hang out with friends in the kitchen, but we end up tasting a lot of delicious dishes, while only cooking one! A real steal. I particularly enjoyed this last get-together because Viggo dozed for the first hour, and I got to flip tortillas. For like 15 minutes I was transported back in time -- baby-free and drinking Bloody Mary's with a spatula in hand, actually able to help someone in the kitchen. It didn't last long, but it sure was glorious. 

For most of these brunches, I've been taking the lazy way out, and using this baby thing as an excuse. The first time, I made a salad (with like 3 ingredients). The second time, I grilled eggplant for a super easy eggplant dip. But, for this potluck, I wanted to use the husband's Swiss Chard and do something a little more involved. So I recruited him to help, and together we put together this delicious galette. And it wasn't too hard. We made the dough the day before, and I also washed all the chard ahead of time. So on the day of, all I had to do is cook up the chard, roll out the dough and bake.
I like the cornmeal taste of the dough, even though it was still buttery and flaky.
Brunch plate. And brunch drinks!
Brunch aside, the rest of the weekend wasn't too bad either. We like to begin our weekends at home with delicious breakfasts. Sometimes the husband will run over to Lincoln Bakery for pastries, and then put together a fancy fruit plate (like Tulum!). And then we take it easy with work around the house, walks at Descanso or along the Arroyo. Last weekend we walked the Arroyo Seco trail near JPL.
Cool dude with his alien shades. Passerbyers were cracking up at this little face.
These giant monsters are located one street over from us, and we like to visit them on our walks around the neighborhood.
Yum, fake tomato! There's nothing this guy won't put into his mouth right now. 
Ear snuggles for this chub face. I just like to watch him sleep and laugh. Free entertainment.
What a face! Trying to eat out of his baby cage.

Swiss Chard Galette
via Food52
Makes 24 slices 

Cornmeal Galette Dough
2 1/2 cups (320 g) all-purpose flour
2/3 cup (102 g) yellow cornmeal
2 teaspoons sugar
2 1/2 teaspoons kosher salt
12 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
6 tablespoons olive oil
4 to 8 tablespoons ice water 

1) 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. (Alternatively, whisk together the flour, cornmeal, sugar, and salt in a medium bowl. Cut in butter using the back of a fork or pastry cutter. Add olive oil and 4 tablespoons of the ice water and mix until dough just comes together, adding ice water as needed.)

Assembling the Galette
2 tablespoons olive oil
1 large white onion (I used two leaks instead)
Salt to taste
2 cloves garlic
pinches crushed red pepper flakes
2 bunches Swiss chard, stems removed (about 500 grams, post-stemming)
1 Cornmeal Galette Dough
1 cup fresh ricotta
1 cup grated Gruyère or Comté
1 egg yolk
1 teaspoon milk or cream 

1) 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, 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. 
2) Adjust an oven rack to the center position and heat the oven to 375° F. Line a jelly roll pan with with kitchen parchment paper. 

3) 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 and half again and transfer it to the prepared baking sheet. Unfold the dough and center it to your pan. 

4) Spread a thin layer of ricotta on the bottom of the dough, leaving a two-inch 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. 

5) 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 (or less of larger sizes!)

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