Cauliflower galettes with taleggio and walnuts

INGREDIENTS

250g cauliflower, cut into small florets

2 tablespoons olive oil

3 french shallots, finely diced

1 teaspoon caraway seeds

sea salt and freshly ground black pepper

250g taleggio cheese, thinly sliced

walnut oil, for drizzling (see note)

30g chopped walnuts

flat-leaf parsley leaves, to garnish

SHORTCRUST PASTRY

300g plain flour

120g cold unsalted butter, cubed

pinch salt

2 egg yolks

METHOD

To make the pastry, place the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add the yolks and 80 ml cold water and pulse again until just starting to come together. Knead on a floured surface to bring together, shape into a disc, wrap in plastic wrap and refrigerate for 1 hour.

Meanwhile, bring a saucepan of water to the boil, add the cauliflower and cook for 3–4 minutes or until tender. Drain and refresh in cold water. Heat the olive oil in a frying pan over medium heat, add the shallot and sauté for 1–2 minutes or until softened and translucent. Add the caraway seeds and cauliflower and cook for 3 minutes. Season with salt and pepper. Leave to cool slightly.

Preheat the oven to 190°C. Line 2 baking trays with baking paper. Roll out the pastry to 5 mm thick and, using a 10 cm round cutter, cut out 24 circles. Divide the Taleggio between the circles and top with the cauliflower mixture. Bring the pastry up around the filling to encase and pleat the edges to secure. Place on the trays and bake for 15–20 minutes or until golden.

To serve, drizzle over a little walnut oil and garnish with the walnuts and parsley leaves.

NOTE

Walnut oil is available from gourmet food stores. It is very strongly flavoured so only use a little.

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