Some weeks our fridge is overflowing with greens and we can’t figure out how to fit everything in. This season we picked up Siberian and Portuguese kale, Swiss chard, escarole, spinach, and collard greens. The bunches are often too big to fit into the crisper drawers so we have a self imposed one week deadline to use everything, before our next CSA (Community Supported Agriculture) pick-up. Ella found a recipe for the Swiss chard on Food52. We ended up adapting it a bit, and it worked out really well!

Serves 6-8, ready in 1 hour and 30 minutes

1-2 tbsp olive oil (just enough to coat the bottom of your pan)
1 small white onion
3 cloves of roughly minced garlic
½ red pepper flakes
1 large bunch of Swiss chard (stemmed and roughly chopped)
1 cup fresh ricotta
1 cup shredded emmentaler
1 egg

For the galette dough:

2 ½ cups all purpose flour
½ cup corn grits (You can also use cornmeal, grits are much coarser and give the dough more texture.)
2 tsp sugar
2 tsp salt
12 tbsp chilled butter in ½in cubes
4 tbsp olive oil
½ cup ice water

Add flour, salt, sugar, and corn grits to the bowl of a food processor. Add cold butter and pulse until the butter is pea sized. Add olive oil then ice water while continuing to pulse. Stop once the dough comes together. Turn the dough out onto parchment paper or plastic wrap. Shape dough into a circle, about an inch thick. Chill for at least 30 minutes.

Preheat oven to 375 degrees.

Saute onions in a large deep skillet with olive oil until onions begin to become translucent and soft. Add garlic and red pepper flakes and stir. Add Swiss chard to the skillet and cover, stir every 5-6 minutes to prevent garlic and onions from getting too browned. Once the chard softens, taste and add salt/pepper if needed.

Flour a rolling pin and begin to roll out chilled galette dough. I highly suggest rolling the dough out on a piece of parchment paper, it makes for a much easier clean up. Once the dough is rolled out, place it on a baking sheet (with the parchment paper). Spread a layer of ricotta over the dough leaving at least an inch of dough around the edges. Spread sauteed chard on top over the dough in an even layer. Sprinkle the shredded emmentaler on top and fold over the edge of the dough. Brush the uncovered dough with a beaten egg. Bake until the crust is golden and the cheese is bubbly, around 40 minutes.

Adapted from Alexandra Stafford's Swiss Chard and Gruyere Gallete at food52.com