by Bob Vivant
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my 12 recipes »
Photo by Bob Vivant
Bob Vivant's Notes:
Expand1 1/2 cup whole grain spelt flour (or all-purpose) Ask a question about this ingredient
3/4 teaspoons salt Ask a question about this ingredient
3 tablespoons vegetable shortening, cold and cut into small pieces Ask a question about this ingredient
3 tablespoons unsalted butter, cold and cut into small pieces Ask a question about this ingredient
Place the flour and salt in the bowl of the food processor. Pulse to combine.
Ask a question about this stepSprinkle the shortening and butter over the flour. Pulse again only until they are cut in and coarse crumbs form.
Ask a question about this stepAdd a tablespoon of the water and pulse a few times. Add more water and pulse again. Continue, adding more water if necessary, until the mixture resembles large curds. If you wait until a large ball of dough is riding on the blade, you risk overdoing it.
Ask a question about this stepWrap the dough in plastic. Chill until you are ready to make the galette, at least an hour.
Ask a question about this stepsalt Ask a question about this ingredient
4 tablespoons olive oil Ask a question about this ingredient
2 large red onions, thinly sliced Ask a question about this ingredient
3 tablespoons balsamic vinegar (Use aged balsamic if you have it on hand.) Ask a question about this ingredient
1/3 cup whole wheat breadcrumbs, lightly toasted Ask a question about this ingredient
4 large garlic cloves, 3 minced, 1 whole Ask a question about this ingredient
6 cups red cabbage, cut into thin ribbons Ask a question about this ingredient
1 teaspoon fresh rosemary, minced Ask a question about this ingredient
1/3 cup golden raisins or currants Ask a question about this ingredient
1/3 cup Greek yogurt or sour cream Ask a question about this ingredient
1/3 cup Parmesan cheese, freshly grated Ask a question about this ingredient
4 ounces feta cheese, crumbled Ask a question about this ingredient
3 tablespoons sunflower seeds Ask a question about this ingredient
1 teaspoon natural sugar Ask a question about this ingredient
1 tablespoon white balsamic vinegar (or lemon juice) Ask a question about this ingredient
3 tablespoons water Ask a question about this ingredient
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and stir to coat with the oil. Add a pinch of salt. Allow the onions to cook slowly for 30 minutes, stirring occasionally. You are looking for brown onions, not burned ones. Adjust the heat accordingly. Add 1 tablespoon balsamic vinegar at the end. Stir constantly for one minute then remove from heat.
Ask a question about this stepWhile the onions are browning, preheat the oven to 400°F. In a second skillet heat the remaining 2 tablespoons of olive oil over medium heat. Add the red cabbage, 3 cloves of minced garlic, and a generous pinch of salt. Cook slowly until the cabbage begins to soften. Add the rosemary, raisins and remaining 2 tablespoons balsamic vinegar. Cook for one minute and remove from heat. The cabbage will continue to wilt in the hot pan. Allow the cabbage to cool slightly then stir in the yogurt and Parmesan.
Ask a question about this stepRoll out the dough into a large circle approximately 1/8 inch thick. Place it on a baking sheet. (I roll mine between two 11 5/8” x 16 ½” Silpats; peel off the top one; and bake the galette on the bottom one.) Sprinkle the bread crumbs over the dough, leaving a 2” margin at the edge. Using your hands evenly spread the caramelized onions over the crumbs. Spoon the cabbage mixture on top of the onions. Fold the edges over and gently pinch them in place. Sprinkle half the crumbled feta over the opening of the galette. Place the galette in the oven and set the timer for 20 minutes.
Ask a question about this stepRoast the sunflower seeds in a dry skillet over medium heat until golden brown. Sprinkle on the sugar and stir until the sugar melts and coats the seeds. Transfer the seeds immediately to a plate so they don't stick to the pan.
Ask a question about this stepCombine the remaining whole garlic clove, 2 ounces of feta, white balsamic vinegar, and water in a blender or mini food chopper. Blend until smooth. Set aside.
Ask a question about this stepWhen the galette has baked for 20 minutes, sprinkle the sunflower seeds over the top. Continue baking for 15-20 minutes, until the crust is firm to the touch and nicely browned. Carefully slide the galette onto a serving plate. Serve garlic feta sauce on the side.
Ask a question about this stepI made this tonight since I had an entire head of cabbage leftover from LAST week's farm share. This was so good! I used pecans since I didn't have the seeds. Everything else was the same.
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Csweeney, thank you. I'm so happy you enjoyed it! I'll bet the pecans were delicious. I'll give them a try next time.