MISO & RED CABBAGE GALETTE
It's much easier and less intimidating than these extensive instructions make it seem.
2 sticks cold unsalted raw pasture raised butter, cut into small cubes
2 1/2 cups sprouted flour of choice
1 teaspoon salt
1 teaspoon coconut sugar
1/2 cup ice cold water
PROCESS | place cut butter cubes onto a sheet and freeze until hard, at least 30 minutes. Combine flour, salt, and sugar in a food processor. Add frozen butter and pulse until mixture resembles coarse meal with some blueberry-size clumps. Add ice water slowly and immediately pulse until just incorporated, about 10 times more.
Split into two batches and empty dough onto two piece of plastic wrap. Bring edges together to gather dough, pressing so it comes together into a mass. Form dough into a disk and wrap in plastic. Repeat the same with second dough on second plastic wrap. Freeze this extra dough for a galette in the future.
Refrigerate main dough at least 30 minutes. Then roll it out into ¼ inch width and refrigerate until exactly ready to assemble filling.
Miso & Cabbage Filling
1 small red cabbage | sliced 1/4”
1 large organic pasture raised egg, lightly beaten
1 tablespoon Miso
3 tablespoons raw coconut oil
Pinch of salt & pepper
PROCESS | Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
Slice cabbage into 1/4'” width and add to a castiron along with your coconut oil. Place lid on top and into the oven to roast for 20 minutes.
In a separate bowl, mix miso with half your beaten egg and whisk until it has formed a runny paste.
Assemble your roasted cabbage in the middle of your dough. Sprinkle with a pinch of salt & pepper. Then dab miso paste all over the cabbage. Fold sides of crust around your cabbage filling leaving the center exposed.
Brush crust with egg, and sprinkle crust with salt. Bake until golden brown, about 30 minutes. Let cool on baking sheet 10 minutes, then slide galette onto a plate. Let cool completely.