(by Toby Poser)
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
4 T. butter, divided
2 green pears, cored and sliced thinly
2 large leeks, chopped thinly
3 garlic cloves
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
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.