A Galette is the French culinary term for a round open-faced pie. Galettes can be made with shortcrust dough or puff pastry, savory or sweet. Its attractive rustic look and simplicity make it a great choice for a light lunch or dinner. In order to speed up the preparation, I use a ready made pastry dough for this recipe.
You can make your own dough, it’s not difficult but takes a bit more time.
Yield: 4 servings
Time: 40 minutes
Ingredients:
- 1 ready made short crust pie dough
- 1/2 small cauliflower, broken into florets, about 2 cups (130 g)
- 1 small red onion, sliced thinly, about 1 cup (50 g)
- 1 garlic clove, sliced thinly
- 1 tsp turmeric
- salt and freshly ground pepper, to taste
- 2 Tbsp olive oil
- 1 cup (120 g) shredded Gruyère cheese
- 1/2 cup (70 g) sliced cooked ham
- a pinch of red pepper flakes, or to taste
- 1 large scallion, cut into rings
- 4 Tbsp flat-leaf parsley, roughly chopped
- 1 egg, beaten
Preparation:
Preheat oven to 400° F/200° C.
Line a baking sheet with parchment paper and set it aside. If you use a ready-made dough bring it to room temperature according to package instructions.
In a large bowl, combine cauliflower florets, red onion, garlic, turmeric, salt, pepper and olive oil. Toss well making sure that cauliflower florets and onion are nicely smeared with spices and oil. Transfer cauliflower mixture to the baking sheet and roast the cauliflower for about 10 minutes, or until crowns begin to brown, turning once after 5 minutes. Do not overcook – cauliflower will continue to cook with the pie.
While the cauliflower is roasting, combine ham, cheese, red pepper flakes, scallions and parsley in a bowl. Remove cauliflower from the oven, let it cool a bit. Toss cauliflower with the ham/cheese mixes gently taking care not to break the florets. Taste for salt and pepper and set aside.
Place ready-made dough on parchment paper and roll it out to a 12 inch (30 cm) in diameter circle. Transfer dough with the paper to a baking sheet. Brush the bottom of the dough circle with the beaten egg to seal it. This will help to avoid a soggy bottom. Spoon cauliflower mix over the pie crust leaving about 2 inches (5 cm) border around the edges. Fold dough over in segments pinching it in intervals to form pleats. Brush the edges with the egg and bake it for about 25 minutes or until crust is nicely browned.
Serve it with salad greens.
