I’d eat this for the crust alone, but thankfully this is the package deal. There is not much more that I need in life than a buttery, flaky crust filled with savory deliciousness. I was originally inspired to make this galette from a recipe by Deb Perelman. She makes a “casserole” (it’s not really a casserole) with roasted cauliflower and ricotta that is to die for. Her recipe is bordering on roasted cauliflower mac and cheese territory, but (I like to think) healthier, and more creative, with a bit of zest in the form of lemon and capers. I just took it one step further and wrapped said “casserole” in a buttery crust. She left me no choice.
If you are in need of vegetarian thanksgiving options, look no further. Plus, you’ll forget that this galette is meatless. You can get creative and adjust the fillings if you’d like- the basic premise is that the cauliflower replaces what would otherwise be meat, though I dare you to miss it.
This galette was a hit at a dinner party we threw on Lake Union this summer, but it’s true calling is for fall feasting. So go and feast!
CAULIFLOWER, FARRO, AND ONION GALETTE
inspired by Deb Perelman’s crusty baked cauliflower and farro
1.5 cups (195g) all-purpose flour
heaping 1/4 teaspoon salt
10 tablespoons very cold butter, diced
1/3 cup (80g) sour cream
1 tablespoon fresh lemon juice
1/3 cup ice water
2/3 cup dried farro
2 cups chicken or vegetable broth
1 large yellow onion, sliced
2 tablespoons unsalted butter
1.5 pound head of cauliflower
salt and freshly ground black pepper
1.5 tablespoons fresh sage, finely chopped
2 tablespoons capers (brine-packed), drained
2 -3 large cloves garlic, minced
1/2 teaspoon finely grated lemon zest
1 teaspoon red pepper flakes
4 ounces grated fontina cheese*
8 ounces ricotta cheese
1/3 cup (30 grams) finely grated pecorino romano cheese or parmesan
1/3 cup panko
1 tablespoon olive oil
*(I generally use Italian fontina because it is soft and “melty”, but feel free try a nuttier, firmer fontina if you prefer)
prep your dough:
In a small mixing bowl, whisk together sour cream, lemon juice, and ice water then set aside in refrigerator. Mix together flour and salt in a large bowl. Cut in diced butter with a pastry blender or fork until chunks are no larger than pea sized. Grab the wet ingredients from the fridge and pour over the flour and butter mixture. Use a spatula to form into a doughy ball. Wrap in plastic or put in a sealed container and refrigerate for at least one hour (up to one day in advance).
Simmer farro in broth for 30 minutes, uncovered. When cooked, drain and set aside.
Preheat your oven to 425 degrees F.
while the farro is simmering:
Melt butter in a medium pan and sauté onion for approximately 30 minutes on medium-low heat, stirring occasionally (goal is for the onion to become a rich, brown, caramel color). Cut cauliflower into small florets and spread on a baking sheet. Drizzle with olive oil and dust with salt and pepper. Roast cauliflower on the top rack of your oven at 425 degrees F for 20 min.
combine all filling ingredients together:
Mix remaining ingredients together in a large bowl (except breadcrumb topping). Add cooked farro, caramelized onion, and roasted cauliflower and mix together. Taste and season the filling with salt and pepper if desired.
make breadcrumb topping: In a small bowl, mix together panko, pecorino romano and 1 tablespoon olive oil.
Lightly flour a clean surface and roll out your dough to a 14” round (doesn’t have to look pretty or be perfectly round). Place the dough on a large baking sheet lined with parchment paper. Spoon the filling into the middle of the dough and spread within 2 inches of the edge. Fold the extra dough over on top of the filling. Top with panko mixture.
Bake at 400 for 40-45 min until crust is golden brown. I sometimes put an edged pan beneath the galette while it is cooking to catch drops of butter from the crust.