This slab galette, which could feed over 20 people as a first course, is a great way to put those bundles to use. The dough, a David Lebovitz recipe, is one of my favorites, flaky and buttery with a nice crunch thanks to the addition of cornmeal.

Slab Galette with Swiss Chard and Gruyère

Makes: 24 slices

Ingredients

Assembling the Galette

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

Cornmeal Galette Dough

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

Directions

Assembling the Galette

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. Serve.

Cornmeal Galette Dough

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.)

https://food52.com/recipes/30264-slab-galette-with-swiss-chard-and-gruyere