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September 29, 2013 / Chris Blum

Tomato, Chard and Gruyere Panade

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This recipe was inspired by Food & Wine magazine. It is a classical Provençal casserole, the flavors are out of this world!!

Ingredients:
2 bunches of Swiss chard, stemmed
2 TBSP olive oil
2 large onions, thinly sliced
4 thyme sprigs
1 c dry white wine
Salt
Pepper
1 1/2 – 2 c chicken stock
8 oz loaf of day-old peasant bread, sliced 1/2 inch thick
2 lbs tomatoes, sliced 1/2 inch thick
9 oz Gruyère cheese, shredded
3 TBSP butter, melted

In a 12 inch skillet, heat olive oil over medium heat, add onions and thyme and cook over low heat, covered for 15 minutes until softened. Salt and pepper. Add chard and wine and simmer over medium high heat, until chard is wilted and wine is reduced to 1/4 c.

Preheat oven to 400.

Butter a 12 x 12 pan. Layer bread, tomatoes, chard onion mixture, cheese and repeat. Pour liquid from skillet over the dish and then chicken stock. Push down the mixture and dot with butter.

Cover with foil and bake one hour. Remove foil and broil for 5 minutes until the cheese is brown.

Let rest 10 minutes and serve.

Serves 4 – 6.

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