potato, leek, and cauliflower galette

I’m going to Ohio next week! I’m going to Ohio next week!

I never thought I would say this, but I love Ohio.

Growing up in a small town in the Midwest, suburbia felt claustrophobic to me. As an introvert, I wasn’t too thrilled that I would see someone I knew everywhere I went (mostly because I was/ sometimes still am the most awkward child on the face of the earth). I disliked that if I wanted to go somewhere, I had to drive or hitch a ride with my parents (fun fact about me: I hate driving, partly because I sort of fall asleep every time I get on the open road. I call it car-colepsy). I dreamed of living in a big city, one in which I could walk through the grocery store in peace and take public transport everywhere.

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Since venturing out on my own in the world, I’ve managed to make that dream come true. I liked living in New York and I absolutely love living in London now. But wouldn’t ya know it? My hometown seems to have burrowed itself into my heart in a way that I never expected (cue the homesickness).

Visiting my family in Ohio is now one of the things that excites me most. Sure, it’s probably a heavy mix of nostalgia and the fact that my brothers and I no longer argue every two seconds, but I’ll take it. I love the little things about being home: waking up to find my mom sipping coffee and reading, helping my brother Nash with his spelling homework, cracking jokes at the dinner table that probably aren’t appropriate for my middle school–aged brothers.

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My very favorite part of being home is, of course, the cooking. Whenever Leo and I go to Ohio, there are certain dishes I always request from my parents. Betsy’s chicken pot pie is a must-have, as is her butter-soaked French toast. My dad usually can’t get away without making fajitas at least once, and if I’m lucky, he’ll whip up a tray of spicy, cheesy popcorn to snack on during a family movie night. Leo and I do our part, too. We love cooking pasta carbonara for my family, and I bake a minimum of one cake each visit.

But all of these dishes pale in comparison to the glory of our Ohio visit next week, because next week is THANKSGIVING. There are certain recipes we make every Thanksgiving, and I will remain forever faithful to them. I love my Busia’s chocolate silk pie, Betsy’s green bean casserole, and my Aunt Danielle’s cheesy quinoa (a new classic!). However, I also like to use Thanksgiving as an opportunity to try some new recipes. This year, one of those new recipes is this little guy, a rustic savory galette.

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This galette turned out beautifully and the recipe is super adaptable. The crust (adapted from Bon Appétit’s recipe here) is buttery magic and contains lemon zest and juice for a hint of citrusy flavor, but you can use your favorite pie crust recipe, if you like. The filling is a mix of potatoes, leeks, and cauliflower, with a generous amount of rosemary and Parmigiano-Reggiano cheese. You can play with the proportions of the vegetables and replace any with whatever you have on hand (though I must say I adore how the leeks and cauliflower caramelize as they bake). Want to use thyme instead of rosemary? Gruyère instead of Parmigiano? Go ahead, friend. Happy Thanksgiving planning.

See you soon, Ohio.

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potato, leek, and cauliflower galette
 
author:
ingredients
for the crust (see note)
  • 2¼ cups flour (I used 1¼ cups whole wheat and 1 cup all-purpose)
  • 1 tsp. salt
  • 1 tsp. lemon zest
  • 1 cup chilled unsalted butter, cubed
  • 1 Tbsp. lemon juice
for the filling
  • 1 Tbsp. olive oil
  • 1 leek, sliced into rounds
  • 1/2 cup cauliflower florets
  • 1/2 cup thinly sliced potatoes (I used baby Yukon gold)
  • 2 garlic cloves, thinly sliced
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • Salt and pepper
  • 2 rosemary sprigs, leaves stripped and finely chopped
  • 1 egg, beaten
method
make the crust
  1. Combine flour, salt, and lemon zest in a bowl and mix well. Add the butter to the flour mixture. Using your fingers, rub the butter and flour mixture together to create a piecey, shaggy dough. The dough pieces will vary in size—the important thing is to ensure that there’s not a lot of loose flour or large chunks of butter without flour.
  2. Combine lemon juice and 3 tablespoons of ice water in a small bowl and sprinkle the liquid over the dough, sifting the flour with your fingers as you drizzle for even distribution. Knead the dough in the bowl until it begins to come together.
  3. Place dough on a work surface and knead a few more times, then divide into two equal-sized pieces. Press into disks, cover in plastic wrap, and chill for at least 1 hour.
make the filling and assemble the galette
  1. Preheat the oven to 400° F / 200° C. Heat olive oil in a skillet over medium. Cook the leek and cauliflower until softened, about 5 minutes. Remove from heat.
  2. Place one disk of dough on a floured work surface and roll out into a 9-inch round. Transfer the dough to a parchment lined baking sheet.
  3. Sprinkle a handful of the cheese over the crust, leaving about an inch around the border. Spread the potatoes over the cheese, then scatter the garlic over the potatoes. Season with salt, pepper, a sprinkling of the chopped rosemary, and more cheese. Layer the leeks and cauliflower over the potatoes, then season again with salt, pepper, cheese, and rosemary.
  4. Fold the edge of the dough over the filling, overlapping and pressing the dough together to hold its shape. Brush the dough with the beaten egg.
  5. Bake for 40 to 50 minutes, until the vegetables are caramelized and the crust is golden brown. Cover the galette with aluminum foil if it browns too quickly.
notes
This crust recipe yields two 9-inch pie crusts, enough for two galettes. You can make the dough ahead and chill it for up to five days in the refrigerator, or store it in the freezer for up to a month.
 

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