Leek and Gruyère Galette with Pear and Chard

(by Toby Poser)

Dough:

1 1/2 c. flour

1/2 t. salt

1/2 c. cold unsalted butter, cut into 1/2-inch size cubes

5 - 6 T. ice-cold water

Filling:

4 T. butter, divided

brown sugar

sea salt

2 green pears, cored and sliced thinly

2 large leeks, chopped thinly

3 garlic cloves

balsamic vinegar

2 T. olive oil

2 large bunches of Swiss chard (any color), chopped roughly, stems separated and finely slivered

red pepper flakes

4 T. cream cheese, softened

2 T. heavy cream

1 c. Gruyère cheese, plus 2 T., grated

fresh black pepper

1 T. milk

1 egg

In a processor or by hand, mix flour and salt, then pulse or cut in the butter until a ragged mix of pea-sized crumbs form.

Little by little, drizzle in the cold water, pulsing or stirring with a fork until the dough is moist enough to just come together.

Gather dough, and turn it out onto a floured clean surface, quickly and gently pressing it into a ball.

If too dry, use very small drops of cold water to slightly moisten and combine dry crumbs.

Mold into a disk, wrap in plastic, and refrigerate unto ready to use.

(Dough can be frozen for future use. Thaw for an hour before rolling out.)

Melt 2 T. butter in a large pan over medium-high heat.

When butter foams, add a pinch of brown sugar and a pinch of salt.

Stir until butter turns brown and bubbly, about 1 - 3 minutes.

Place sliced pears flat in the skillet, overlapping as little as possible.

When pears begin to sizzle and turn crisp at the edges, turn and cook for 1 minute.

When pears are beginning to brown, remove and set aside.

Reduce to medium heat and melt remaining 2 T. butter.

Add leeks and cook, stirring often, for 12 - 15 minutes, or until soft and fragrant.

Add garlic, a pinch of salt, and a dash of vinegar.

Stir and cook an additional 2 minutes, or until caramelized, then transfer contents to a bowl.

Add olive oil, pepper flakes, and chard stems to the pan.

Cover and sauté, stirring often, for 6 - 8 minutes, or until soft.