Cauliflower and cheddar galette

Galettes, a type of French freeform tarts, are the ideal beginner recipe for those making homemade pastry for the first time - no complicated pricking, hand crimped designs or fiddly tins to grease. Try this cauliflower and cheddar version from Adam Liaw for a vegetarian meal that will knock your socks off!

Credit: Jiwon Kim

• serves

  4-6

• prep

  20 minutes

• cook

  25 minutes

• difficulty

  Easy

Stream free On Demand

The Cook Up with Adam Liaw

series • 

Cooking

PG

series • 

Cooking

PG

Ingredients

• 25 g butter
• 1 brown onion, thinly sliced
• 4 garlic cloves, roughly chopped
• ½ head cauliflower, roughly chopped
• 150 ml cream
• 2 cups grated cheddar cheese

For the pastry

• 125 g wholemeal plain flour
• 100 g plain flour
• ½ tsp salt
• 125 g chilled butter, diced, plus extra for greasing
• 2 tbsp ice-cold water
• 1 beaten egg

To serve

• 2 cups loosely packed picked watercress leaves
• ½ cup loosely packed flat-leaf parsley leaves
• ½ red onion, thinly sliced
• Olive oil and sherry vinegar, for dressing
• Salt and black pepper

Chilling time: 20 minutes

Instructions

1. To make the pastry, combine the flours, salt and butter in a food processor and blitz until the mixture resembles coarse crumbs. Gradually add the water a little at a time (you may not need the full amount) and pulse until the mixture forms a shaggy mass. Remove to a clean working surface and knead gently to form a consistent dough, then wrap in plastic wrap and refrigerate for 20 minutes before using.
2. While the dough chills, melt the butter in a large frying pan over high heat. Add the onion and garlic and fry for 2 minutes, or until fragrant and lightly browned. Add the cauliflower and fry for 3 minutes, or until softened. Remove from the heat, then stir the cream and cheese through the cauliflower mixture.
3. Preheat the oven to 220˚C. Roll the pastry out on a lined baking sheet to around 5 mm thick, then spoon over the cooled filling in a rough 30 cm diameter. Fold the edges of the pastry around the edges of the galette, slightly overlapping the top, then brush the pastry with beaten egg and bake for 25-35 minutes, or until the pastry is nicely browned. Remove from the oven and allow to cool slightly.
4. In a large bowl, combine the watercress, parsley and onion and drizzle with a little olive oil, followed by the sherry vinegar. Add a pinch of salt and pepper and toss lightly to combine. Top the galette with the dressed salad and serve immediately.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.