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Fce2a8c7 d199 4fb4 901c 9699ae6f1fe5  2016 07 23 10 06 49
Abby Schachter
Abby Schachter

Rainbow chard & Gruyere galette. Cornmeal galette dough (flour, cornmeal, salt, sugar, butter) made in food processor. Chill in fridge. Sauté chopped onion, garlic, chard leaves. Roll out dough, spread with thin layer of ricotta, top with chard mixture and grated gruyere. Fold up edges, brush with egg, bake, let cool & serve! #food52 #galette