CABBAGE GALETTE

I love dishes like this in winter and this tick’s all the boxes! Sweet, wholesome cabbage encrusted with a savoury pastry and served like a pie! Need I say more…?

Serves 6

½ (500-600g) savoy cabbage, roughly chopped

1 leek, sliced thinly

2 Tbsp olive oil

200g bacon (smoked), sliced thinly

3 cloves garlic, minced

50g parmesan or cheddar cheese, finely grated

Salt and white pepper

Generous handful parsley, roughly chopped

3 eggs

2 cups flour

300ml milk

Method

Preheat the oven to 180C and lightly grease a 20-23 cm pie dish or heavy based fry pan in and heat well in the oven. This will assist with the bottom of the galette to brown.

Place a pot of water on to boil and place a steamer on top.  Steam the cabbage and leeks for 3 minutes, remove and add leaves to a bowl and season well with salt and pepper and a drizzle of oil.

In a bowl, mix together the bacon, eggs, garlic, parsley and cheese together.  Add the eggs, flour and milk and mix to combine.

Remove the hot pie dish/pan from the oven.  Spread half the dough over the base of the dish, pile on the seasoned cabbage and pack it down with your hands, cover with the remaining dough.

Bake for 35 minutes until golden and firm.

Great hot or room temperature.