Cauliflower Galette

 This might be the most-asked-for recipe I have. Thank you Alison.

Adapted from Alison Roman

Flour, for dusting
1 disc good pie crust
340g cauliflower, sliced lengthwise through the core into slabs about ¼ inch thick
1 medium leek, cleaned and thinly sliced
Kosher salt
Freshly ground black pepper
1 cup (115g) grated white cheddar or Gruyère (I like a 50/50 mix)
½ cup (120g) heavy cream (plus additional for brushing the crust before baking)
Maldon flake salt

1. Preheat the oven to 425°F.

2. On a lightly floured work surface, roll the dough out to a round about 14-inches in diameter. The beautiful thing about a galette is that it does not need to be exact. Galette’s have a more rustic, freeform vibe so embrace it not being perfect! Transfer the dough to a parchment lined sheet pan.

3. Leaving a 2-inch border all around, scatter the leeks over the dough, followed by the sliced cauliflower. Season well with kosher salt and freshly ground pepper. 

4. Scatter the cheese over the top and then fold up the edges onto each other.

5. Pour the heavy cream over the cheese. Brush a little bit of cream over the crust with your fingers and sprinkle with Maldon salt and black pepper.

6. Bake for 15 minutes, then turn the heat down to 375°F. Bake for an additional 30-35 minutes until the crust is deeply golden brown and the top looks deliciously roasted.

7. Let cool slightly before slicing and serving.