Cauliflower Galette
From kelsileitz.com
1 hr
A rustic free-form tart with roasted cauliflower, leeks, and melted cheese in a folded pie crust.
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| prepPreheat oven to 425°F / 220°C | ||||
| prepLine a sheet pan with parchment paper | ||||
| Flour, for dusting | Roll dough to 14-inch round | Cool slightly, slice & serve | ||
| 1 disc good pie crust | ||||
| 340 g cauliflower, sliced lengthwise through the core into slabs about ¼ inch thick | Layer leeks & cauliflower, season | |||
| 1 medium leek, cleaned and thinly sliced | ||||
| Kosher salt | ||||
| Freshly ground black pepper | ||||
| 115 g grated white cheddar or Gruyère | Scatter cheese, fold edges up | |||
| 120 ml heavy cream (plus additional for brushing) | Pour cream, brush crust, season top | Bake 425°F / 220°C, 15 min | Reduce to 375°F / 190°C, bake 30–35 min until golden | |
| Maldon flake salt | ||||
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