Galettes have easily become a favorite in my kitchen. I love how versatile they are and can be made into a sweet or savory dish. Best of all, they are a rustic, beautiful addition to any table spread.
This Forest Floor Galette is a lovely kind of "winter-turning-into-spring" recipe. It ties together winter veggies, like romanesco and leek, and the bright flavors of spring, like fresh herbs and lemon zest.
Forest Floor Galette Recipe
Ingredients
Layer 1 - Creamy Romanesco
1/2 head of romanesco cauliflower, roughly chopped, plus 8-10 small florets for garnish
25g pine nuts (you can use cashews or almonds instead), plus extra for garnish
1/2 cup (125g) vegan heavy cream
1 garlic clove
1 teaspoon salt
1/2 teaspoon fresh cracked black
The zest of 1/2 a lemon, plus extra for garnish
275g vegan-friendly puff pastry dough
Layer 2 - Caramelized Leeks
1 tablespoon olive oil, plus extra for baking
3 leeks, white and light-green parts only, halved lengthwise then thinly sliced (make sure they are thoroughly washed)
1/4 teaspoon salt
1/4 teaspoon fresh cracked black pepper
2 tablespoons fresh thyme, chopped (plus a few sprigs for garnish)
1 tablespoon balsamic vinegar
Method
Preheat the oven to 350 F or 180 C.
Steam the romanesco cauliflower until fork-tender then set aside. Remeber to set aside 8-10 small romanesco cauliflower florets (uncooked for now).
Toast the pine nuts in a dry pan until starting to lightly brown, then set aside.
Add the steamed romanesco cauliflower, toasted pine nuts, garlic, heavy cream, lemon zest, and the salt and pepper to a blender and blend until smooth. You can also blend it in a bowl with an immersion blender instead.
On medium-high heat, combine the leeks with the olive oil, salt, pepper, and the thyme. Stir occasionally, but let them brown a little bit. Once tender, add in a the balsamic vinegar and cook for another minute or two. You may need a tablespoon of water to deglaze the pan. Then set aside.
Roll out your vegan-friendly puff pastry on a greased or parchment-lined or buttered baking dish. You can make it square or circular shape. Just roll the edges over to make a crust. If you have a lot of excess dough in one spot, simply cut it and add to a spot that may need more dough. You can also cut the dough to make a few “mini” galettes instead of one large one.
Spread on the creamy romanesco sauce then place the leek mixture on top of that, distributing it evenly. Place the reserved romanesco florets on top.
Bake for about 25-30 minutes or until the crust is golden brown.
Let it cool for about 10-15 minutes before slicing.
Garnish the galette with the reserved toasted pine nuts (chopped), a drizzle of olive oil, some fresh thyme springs, and the other half of the lemon zest. Enjoy!
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