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
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