This time of year, if you garden or subscribe to a CSA, chances are you have a few bundles of Swiss chard monopolizing your fridge. 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. Feel free to use the filling as a guide — thinly sliced tomatoes or other sautéed vegetables would be nice additions. The key, however, is to go light — a thin layer of whatever filling you choose is best. Also, the recipe can be easily halved and made into a more traditionally-shaped free-form galette. <br /> <br />UPDATE: After many issues raised in the comments regarding dough-making trouble, I have adjusted the recipe to say 4 to 8 tablespoons of ice water. Start with 4 tablespoons, and add water by the tablespoon as needed.

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