Merry's Notes:
Expand1 frozen pastry sheet (about 9 ounces) Ask a question about this ingredient
1/2 cup water Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 small cauliflower, cut in 1-inch florets (4-5 cups) Ask a question about this ingredient
8 ounces mascarpone cheese Ask a question about this ingredient
2 tablespoons orange marmalade Ask a question about this ingredient
2 tablespoons honey mustard Ask a question about this ingredient
1 tablespoon extra virgin olive oil Ask a question about this ingredient
1/3 cup chopped shallots Ask a question about this ingredient
1 cup Shitake mushrooms, cut in 1/4-inch slivers Ask a question about this ingredient
2 teaspoons granulated sugar Ask a question about this ingredient
1/2 teaspoon lemon pepper seasoning Ask a question about this ingredient
1/3 cup dried cranberries Ask a question about this ingredient
1/2 teaspoon smoked sweet paprika Ask a question about this ingredient
1 tablespoon balsamic vinegar Ask a question about this ingredient
1/4 cup Riesling or sweet white wine Ask a question about this ingredient
4 slices fully cooked crisp bacon, cut in 1-inch pieces Ask a question about this ingredient
1/2 cup grated Mandhego cheese or a smoky white cheese Ask a question about this ingredient
2 tablespoons chopped fresh basil Ask a question about this ingredient
1-2 tablespoon chopped chives Ask a question about this ingredient
Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400 degrees F. Place a sheet of parchment paper on a large cookie sheet, set aside.
Ask a question about this stepMix water, salt, and cauliflower florets in a microwave safe bowl; cover and microwave on high for 4 minutes. Leave covered to steam for two minutes or so and drain; set aside.
Ask a question about this stepMeanwhile, in a small bowl, mix Mascarpone cheese, marmalade, and honey mustard. Cover, and refrigerate until ready to serve.
Ask a question about this stepIn a large frying pan, over medium-high, heat olive oil until warm, add shallots, mushrooms, sugar, and lemon pepper; saute and stir for 2 minutes. Reduce heat to medium, add cranberries, paprika, vinegar, stir and cook for 2 more minutes. Add Riesling and steamed cauliflower; stir and cook for 2 minutes or until wine has absorbed.
Ask a question about this stepUnfold pastry dough, in a 9” x 10” rectangle, on the center of the lined cookie sheet. Spoon the sauteed mixture on the center of dough, leaving about 1.5-inch outer edge. Sprinkle with bacon and cheese. Bake in oven 22-25 minutes or until puffed pastry is golden brown. Remove from oven; cool 5 minutes. Top with basil and serve with dollops of Marmalade-Mustard Mascarpone sprinkled with chives. This is a lovely dish served warm or at room temperature!
Ask a question about this stepMerry, Love all the flavors happening...sounds like a foodie fun fest with every bite!!!
WOW! So clever and delicious--what a wonderful idea!
Thanks SallyCan, It is really a nice combination of flavors with intrigue and adventure. One friend who tried it said, I could eat it for every meal including breakfast." Another friend enjoyed the savory cauliflower with the sweet cranberry. I think I could make it my new comfort food!
Amanda is a co-founder of Food52.
I think this galette looks fabulous! Think I might try making one for my next family get-together! :)