In this gorgeous vegetarian galette recipe, caramelized cabbage, earthy mushrooms and salty queso fresco (a soft, fresh Mexican cheese also known as queso blanco) are layered and wrapped within a peppery, flaky pastry crust. For an easy lunch or dinner, serve this rustic tart with a simple green salad tossed with a sherry vinaigrette.

Anna Thomas
Source: EatingWell Magazine, November/December 2013

Gallery

Recipe Summary

total:
2 hrs 45 mins
Servings:
8
Advertisement

Ingredients

Pastry Dough
Filling

Directions

Instructions Checklist
  • To prepare pastry dough: Melt butter in a small saucepan over medium heat. When it starts bubbling, cook, stirring and watching carefully so it doesn't burn, until golden brown, 2 to 6 minutes. Transfer to a metal bowl and refrigerate until solid again, 25 to 30 minutes.

    Advertisement
  • Combine whole-wheat flour, all-purpose flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor. Pulse once or twice to mix. Cut the butter and cream cheese into pieces; add and pulse until the mixture resembles coarse meal. Add canola oil and pulse until it looks like wet sand. Add milk and pulse until small clumps form.

  • Transfer the dough to a sheet of parchment paper and press into a ball, then press the ball into a disk about 8 inches wide. Wrap in the parchment and refrigerate for at least 1 hour and up to 1 day before rolling out.

  • To prepare filling: Heat 2 tablespoons olive oil in a large skillet over high heat. Add onions; cook, stirring, until translucent, 4 to 6 minutes. Add cabbage and 1/2 teaspoon salt (if necessary, add half the cabbage and cook it down for a minute or two before adding the rest). Reduce heat to medium and cook, stirring often, for 10 minutes. Then reduce heat to low, cover and cook, stirring occasionally, until greatly reduced and golden, 40 to 50 minutes. Season with a dash of pepper.

  • Meanwhile, scrape gills from mushroom caps; cut the caps into 1-inch pieces. Heat the remaining 1 tablespoon oil in another large skillet over medium-high heat. Cook garlic, stirring, for 1 minute. Add the mushrooms, thyme and the remaining 1/2 teaspoon salt. Cook, stirring often, until the mushrooms are tender and beginning to brown, about 10 minutes. Add sherry (or Marsala); cook, stirring, until it cooks away, about 1 minute. Add the mushrooms to the cabbage.

  • Preheat oven 400 degrees F.

  • To roll out pastry: Dust a sheet of parchment paper, and the dough, with flour. Roll the dough out into a 15-inch circle. Go slowly and if it cracks just press the pieces together. Dust with flour as needed and keep the circle as even as you can, but don't worry about rough edges.

  • To assemble & bake: Spread the cabbage-mushroom mixture over the pastry, leaving a 2-inch border. Use the parchment to lift the edges of the pastry and fold loosely over the filling in 2- or 3-inch sections. It may crack as you fold it, but that's fine. Transfer the galette, parchment and all, onto a baking sheet. Trim off overhanging parchment.

  • Bake the galette for 20 minutes. Sprinkle with queso fresco. Continue baking until the cheese is melted and the pastry is lightly browned, 15 to 20 minutes more.

  • Let cool at least 15 minutes on the baking sheet. Lift parchment and galette onto a platter; slide the parchment out. Serve hot, warm or at room temperature.

Tips

Make Ahead Tip: Refrigerate pastry dough for up to 1 day or freeze airtight for up to 3 months; thaw overnight in the refrigerator. Let stand at room temperature for 10 minutes before rolling.

Equipment: Parchment paper

Tips:
White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. Don't use the “cooking Marsala” sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase Marsala that's sold with other fortified wines in your wine or liquor store. An opened bottle can be stored in a cool, dry place for months.

Nutrition Facts

360 calories; protein 10.4g 21% DV; carbohydrates 37.6g 12% DV; exchange other carbs 2.5; dietary fiber 5.6g 23% DV; sugars 6.9g; fat 19.4g 30% DV; saturated fat 6.5g 33% DV; cholesterol 27mg 9% DV; vitamin a iu 894IU 18% DV; vitamin c 22.4mg 37% DV; folate 127.8mcg 32% DV; calcium 117.8mg 12% DV; iron 3.5mg 20% DV; magnesium 38.6mg 14% DV; potassium 596.8mg 17% DV; sodium 554.5mg 22% DV; thiamin 0.3mg 25% DV.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/24/2013
Recipe mods Made with 1/2 head regular cabbage 1# white mushrooms 1T cornstarch with sherry add plus 2T water to make 2 crust 9 Pyrex pie. Pros: Great taste Cons: Too rustic Read More
Rating: 4 stars
11/17/2013
Delicious satisfying one dish meal Caramelized onions sweet cabbage and umami-laden mushrooms combine for one tasty filling that holds together wonderfully. Only down side is the crust recipe that was difficult to work with but only so-so on the taste meter. Will definitely make again but with a different crust. Pros: Easy tasty nutritious Cons: Pastry hard to work with Read More
Rating: 4 stars
11/13/2013
Joining my Meatless Monday rotation. I made this for dinner guests last night and one of them emailed me this morning saying she still couldn't get over how good it was. The only addition I made was an egg to the filling before it went into the oven. I don't even like cabbage and I thought this was great! Pros: Satisfying vegetarian dish Read More
Advertisement