14th October 2018. Paris. The temperature this weekend was 26C/79F. Does not this scare you? It does scare me. Each year I can feel myself how warmer and longer our summers become and how colder and shorter our winters are. Who does not want warm weather forever?.. but if that is a sign of climate change - no thank you. That is why I decided to create this delicious autumn recipe in order to welcome Autumn into Paris and take advantage of the best seasonal vegetables available on the market.
Have you been to a French market in October? It is beautiful!... oh, the most beautiful time of the year! Everything is orange, yellow, and purple. All counters are filled with grapes, carrots, pumpkins, butternut squash, even purple and yellow broccoli! But also, October is the month of the famous "French onion" or leek. I wanted to make my galette super nutritious and healthy because I believe that you will live through the cold season the same way you see it in. And there is nothing better for you and for the planet than to take the best vitamins that nature offers you in every season.
You might question though if cabbage and leek galette can be a bit boring? Definitely not if you add some Dry Spanish Fino (or Sherry) into your dough. Dry Fino has been used in cooking for ages. I often add it to seafood, while Spanish use it when cooking meat. Dry Fino is very-very fragrant and has a very fresh, flowery taste (at least for me it tastes of fresh field flowers). It injects life into any dish and brings out all flavors. This is the first time, that I added it to the dough and you know what? - I love it. It was a perfect combination with rosemary, oregano, cabbage, leek, garlic, parsley, lots of vegan olive oil butter... It felt like I was somewhere far away like in the mountains... having a simple, but delicious food and watching the sunset in the background. I just wish it was a little bit colder. Dear Autumn, please come back. We miss you!
Galette with Cabbage and Leek Recipe
Cooking time: 60 minutes
Serves: 4-5 people
Ingredients for the galette:
150g (5.3oz) quinoa flour (or all-purpose flour)
130g (4.6oz) cold vegan butter (or dairy butter)
1/3 tsp dry or fresh oregano
1 tbsp dry or fresh rosemary
1/2 tbsp Dry Fino / Sherry
60ml ice cold water
1/3 tsp black pepper
1/3 tsp salt
Ingredients for the filling:
300g (10.6oz) purple cabbage
2 sticks (200g/7oz) leek
1/2 (50g/1.7oz) purple carrot
1 garlic clove without a sprout
pinch of salt, pepper, and sweet paprika
some fresh parsley
1 small shallot
3 tbsp olive oil
60 ml water
Let's start with the galette:
1. In a large bowl mix together the flour, oregano, rosemary, pepper, and salt. I prefer fresh big pieces of rosemary and fresh oregano when I have them. This time I used fresh rosemary and dry oregano:
2. When the dry ingredients are well mixed, you can add the butter. You can either use vegan butter as I did or dairy butter. The proportion will stay the same. The most important is that your butter should be very-very cold from the fridge. In case your butter is hard, you can just shave it into the mixed ingredients. I used soft, spreadable butter made from olive and sunflower oil. Therefore I just scooped out the right amount.
3. There are two ways to mix the butter into the rest of the ingredients. You can either use a food processor or do it with your hands. I prefer hands because this way I can feel the dough its texture. Once your texture becomes grainy and flaky, you are good to add Sherry and water. Everything in this recipe should be as cold as possible - this way your dough will mix better and quicker. Add Sherry first and then 2/3 of the water. Only if your dough is still dryish or crispy add the rest of the water. Most of the time, I get away with a bit less water.
4. The dough should become very soft and easily shapable. Roll into a ball and put into the fridge for 15-20 minutes, while you are making the filling:
Cabbage filling for the galette:
1. Chop all the ingredients as thin as possible:
2. Pre-heat a deep frying pan, add olive oil, garlic and shallot. Let them get slightly golden. Then add the rest of the ingredients, including all spices and some water. The water should cover the entire surface of the pan by 1/2 cm - 1 cm. It is very important to preserve water while cooking the cabbage. This way the veggies will not burn, but will become very moist and juicy:
3. Bring down the heat to medium-small, cover the pan with a lid and let the veggies simmer. (I use 6-5 points of heat out of 12 possible.) The veggies will simmer for 15-20 minutes until all water evaporates. But the exact time depends on the material of your pan and your hob. I open the lid every 5 minutes to mix the veggies and check the level of water. If you see that water is gone and the veggies are still a bit hard, you can add a little bit more water. Just be careful. Once the water is gone, the mixture will start burning. When ready, take the pan off the hob and let it rest.
The finishing line:
1. Roll out the dough over the baking paper and transfer the veggies onto the dough, leaving some space from the edges. You will need this space for folding. Important! If you feel that there is still a bit of juice at the bottom of your pan, try to squeeze the veggies, so that you have as little liquid on the dough as possible. The dough will become more crusty if it is exposed to less moist.
2. Slowly fold the edges by pulling up the baking paper and pressing a bit, so that your galette does not unfold while baking. You can add a bit of fresh salt and dry oregano onto the edges of the dough. Then move your galette into the preheated over (175C/347F medium level). Bake for 35-40 minutes, until the crust becomes brownish. If you are using all purpose flour, your time in the oven will be 25-30 minutes.
This galette was amazing. It reminds me of some traditional Russian cabbage pie, except for the crust is very different. It is much thinner and crispier. The smell is amazing and so warming up. I love this galette only slightly warm, so I let it cool for 15-20 minutes before cutting and eating. Actually the longer it stays untouched, the yummier the crust becomes. How delicious and so tempting! Nom!