Cauliflower and Blue Cheese Galette | frites & fries

I should really post more savory recipes, so here’s one you can try:


A galette with a cauliflower, red onion, and blue cheese filling.


Light, savory and perfect for winter.

For a 10” galette:


  • 2 1/2 c. all purpose flour
  • 2 tbsp. sugar
  • 1/4 tsp. salt
  • 3/4 c. cold unsalted butter, cut into 1/2” pieces
  • 2 tbsp. cream cheese
  • 1 large egg yolk
  • 4-6 tbsp. ice water
  • 1 egg, beaten, for egg wash


  • 1 cauliflower, cut into 1/2”-1” florets
  • 3/4 c. crumbled blue cheese
  • 1 red onion, cut into thin slices
  • 2 tbsp. olive oil
  • 1 garlic clove, minced
  • 1 tsp. salt
  • black pepper, to taste

In a large bowl (or a food processor), combine the flour, sugar, and salt. Add the butter.  Add the cream cheese and egg yolk; mix (or pulse if using a food processor) until the mixture resembles a coarse meal. Add 4 tbsp. of the ice water, pulse/mix until a rough dough starts to form.  If you squeeze some dough together with your fingers, and it doesn’t stick together, add the remaining 2 tablespoons of water, a tablespoon at a time. Form dough into a ball, wrap it in plastic and press into a disk.  Refrigerate for at least 1 hour. To make the filling, sauté the cauliflower florets, garlic, and red onion slices in olive oil with salt and pepper to taste. Once the cauliflower is almost completely cooked, let the whole mixture cool. Add in the blue cheese crumbles. Take the galette pastry out of the plastic wrap and roll it out into a large circle, about 11”-12” in diameter. Scoop the filling into the center of the galette and spread it around but leave about 2” from the edge of the pastry, uncovered with filling. Fold the uncovered parts of the pastry towards the center so it forms a crust around the whole galette. Brush the beaten egg over the exposed pastry part (not the filling!) of the galette. Bake in a preheated oven (400F) for 45 minutes until the galette crust is golden brown.


Serve hot!


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