Savory Galette- Cabbage and Asparagus

When I made this cabbage galette I thought of the Hungarian Cabbage Strudel that I made some time ago. The recipe called for heavily seasoning the cabbage with freshly ground peppercorn. I personally like lots of ground pepper in the cabbage. 

Ingredients for the Cornmeal Galette:

1 cup of pastry flour
1/4 cup of fine yellow cornmeal
1 tsp sugar

1 1/4 tsp salt

6 Tbsp cold butter, cut into cubes

3 Tbsp melted ghee

1/4 cup of very cold water

Method:

In a food processor, add flour, cornmeal, sugar and salt. Pulse about 2 or 3 times to combine. Then add chilled butter and pulse 2 or 3 times until butter is evenly distributed and mixture resembles coarse meal with some pea sizes of butter still visible. Mix melted ghee with 1/4 cup of ice cold water and add to the flour. Pulse  about 2 or 3 times until the dough forms large lumps. 

Transfer on to a cold marble. Form into a ball and shape it into a disk.  Wrap the disk in plastic wrap and refrigerate for at least an hour before using it. 

For the Cabbage and Asparagus fillings:

6 cups of finely shredded cabbage

1/4 cup finely diced white onions

1/2 cup oyster mushroom, sliced (optional)
2 tsp finely minced garlic

1 cup of finely sliced asparagus

2 tsp freshly ground peppercorn

1/4 cup ricotta cheese

1/4 cup grated Parmesan Reggiano

salt to taste

Method:

Sprinkle 1 teaspoon salt on the shredded cabbage and let it drain on a colander for at least 40 minutes.

Squeeze the liquid out of the cabbage and set it aside.

Heat some olive oil and 1 Tbsp butter in a saute pan and add the onions and minced garlic. Saute for 2 or 3 minutes. Then add the cabbage. Saute until the cabbage is wilted and the cabbage looks dry. Then add the asparagus and the oyster mushroom (optional) and cook for a few minutes until the vegetables look slightly dry. Add the pepper and the salt if needed.  Remove from heat.

Let the mixture cool down before adding the ricotta and 1/8 cup the Parmesan cheese. 

Preheat oven to 425 degrees F.

Forming the Galette: 

On a floured work surface, roll the dough out into a 12-inch round. Transfer to an baking sheet lined with parchment paper. Return to the dough to chill for 30 minutes.
After chilling the dough, spread the cabbage mixture evenly on the galette dough, leaving a 3-inch border. Start from one direction and peat to form an even look. Brush the crust with a little cream and sprinkle some grated Parmesan cheese.

Bake the galette until it is golden brown, 20 to 25 minutes. Remove from the oven, slide the galette with the parchment paper on to a cooling rack. Let it cool for 5 minutes before serving.