December is typically a busy time of year. But here in Santa Barbara we are on a mad dash to finish all of our house projects before the family arrives for Christmas. Evenings and weekends have been devoted to our front yard, outdoor lighting, and our dining room. Projects in our house tend to drag on and on, but having family arriving next week has motivated us to get in gear. It makes me wonder if we need planned visitors every time we start a project! Needless to say, these projects have left me with little time for cooking, so I've been cycling through some quick and easy dinners. I will try to post some of them soon. For now, here's one of my favorite (quick and easy) appetizers. Greens are always delicious, but in this gallette, they really shine. This is also a great crowd pleaser for all those holiday parties!
1 red onion, sliced
1 bunch red chard, stems removed, and chopped
2 Tablespoons olive oil
1 Tablespoon butter
pinch of sugar
2 Tablespoons parmesan cheese
2 Tablespoons pine nuts
salt and pepper to taste
Caramelize the onions by frying in the olive oil and butter. Add a pinch of sugar as the onions start to cook. The onions should get good and brown. This will take about 15 minutes. Remove onions from pan and set aside. Add the red chard and pine nuts and cook until red chard is wilted and pine nuts are toasted, about 5-7 minutes. Remove from heat and stir onions in. Add parmesan cheese and salt and pepper to taste.
Roll out prepared pie crust on a greased cookie sheet. Place filling in the center leaving about an inch and a half or two around the edges. Fold the edges up. Place in preheated 400 degree oven for 30-40 minutes or until golden brown. Let sit for 10 minutes before cutting and serving.