cabbage-and-mushroom-galette Recipes

cabbage and mushroom galette

I don’t think I have ever met a galette I didn’t like. In fact, my only grievance is that I do not have more galette recipes on this site. Two years ago there was a wild mushroom and stilton galette and last year there was a butternut squash and caramelized onion galette but since then? Nada. Let me serve to fix that right now.

cabbage season!

Why am I so obsessed with galettes? Halfway between a tart and pizza, I think they’re easier than both. They don’t require any of the eggs or liquid-setting bake of a quiche and there’s less of a volume limitation than you have with pizza, where too many ingredients will send your toppings right onto the oven floor. The galette is perfection, and I am excited to add this one to the collection.

shiitakes

It comes from Deborah Madison’s Vegetarian Cooking for Everyone, a book so beloved by so many food bloggers, I am deeply ashamed to admit that I have had for almost a year and (whispers) this is the first recipe I have made from it. However, it also the first recipe I bookmarked when I hoisted it up onto my desk the very first time all of those months ago; and I think what had me putting it off was my uncertainty over some of the elements. Did I want to try her yeasted galette dough when I had one I love, love love? (I didn’t.) Would I really want to make horseradish sauce from scratch? (I tried and failed, but that story for another time.) I love galettes as a weekday night meal, and yet it barely seemed like it could be pulled off.

hard-boiled egg

And yet it was. I was really surprised at how quickly this came together, and the taste so far exceeded my expectations, I rightfully kicked myself for not trying it sooner. Learn from my mistakes, people! This one is good as gold.

cabbage and mushroom

Galettes, previously: Wild Mushroom and Stilton and Butternut Squash and Caramelized Onion

Two years ago: Pumpkin Muffins

Cabbage and Mushroom Galette with Horseradish Sauce
Filling adapted from Vegetarian Cooking for Everyone; Galette dough is an old favorite

For the pastry
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into
pieces
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water

For the filling
2 tablespoons butter
1 large onion, finely diced
4 ounces fresh shiitake mushrooms, stems discarded, caps thinly diced
1 teaspoon chopped thyme or 1/2 teaspoon dried
1 teaspoon chopped tarragon or 1/2 teaspoon dried
1 tablespoon chopped dill or 1 teaspoon dried
6 cups thinly sliced cabbage, preferably Savoy, or 4 cups cabbage plus 2 cups other greens, such as beet, chard, or kale
salt and freshly milled pepper
1/4 cup chopped parsley
1 hard-cooked egg, chopped
1/4 cup sour cream or yogurt
1 teaspoon tarragon vinegar
2 tablespoons melted butter

For the horseradish sauce
1/4 cup prepared horseradish
1 cup yogurt or sour cream

1. Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

2. Prepare the filling: Heat the butter in a large skillet over medium heat. Add the onion, mushrooms, and herbs and cook until softened, about 10 minutes. Add the cabbage, 1 teaspoon salt, and 1/2 cup water. Cover and cook slowly until the cabbage is tender, 15 to 20 minutes, turning it occasionally. Add more liquid. When tender, uncover and raise the heat to evaporate any excess moisture. The mixture should be fairly dry. Stir in the parsley, egg, and sour cream. Season with vinegar and taste for salt and pepper.

3. Assemble galette: Preheat the oven to 400» F. Roll the dough into a large thin circle and set it on the back of a sheet pan or cookie sheet. The edges will hang over the sides. Add the filling, making a mound 7 to 8 inches across, then fold the edges over and brush with the melted butter. Pour any extra butter into the vegetables. Bake until browned, 25 to 30 minutes. While it is baking, mix the horseradish and cream to form a sauce, and season to taste. When galette is done, carefully slide it onto a serving plate. Serve with the horseradish sauce on the side.

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115 comments on cabbage and mushroom galette

  1. I’m so glad to see you review this. Even if I (ssshhhh…) use regular refrigerated pie crust, I have two CSA cabbages waiting for attention in my fridge.
    And I have to admit heresy here: I had the Madison book for a good two years and was just never that impressed with it. I don’t know if I was too young a cook (not young really, just too new at cooking!) to appreciate it, or what I did wrong, but I ended up giving it away to one of my newly-vegetarian friends. Maybe I was just looking in the wrong place though. This looks amazing!

  2. I’m making your butternut squash one RIGHT THIS MINUTE! I saw it this morning and thought “I need that”. Fall just calls out for galettes.

  3. This looks terrific, as do the other ones. I’m sure Deborah Madison would love to see your photos.
    I must make one this week!
    You write that you are “deeply ashamed to admit that I have had for almost a year and (whispers) this is the first recipe…”, which is like me living in the Pacific NW where salmons are now swimmimng in the local rivers and lakes and I hardly posted any salmon recipe! Got to do it.

  4. Wow! This afternoon, I cracked open my copy of Debra Madson’s, Vegetarian Cooking for Everyone, determined to find something a little different to do with the latest basket of apples I bought that was also vegan….and I made for the very first time in my life…a galette. A sweet galette – but galette none the less.

    I guess fall is the time for galettes. Maybe next week I’ll try a savory one.

  5. I have this book, too, but have barely used it, and haven’t looked at this recipe, before. Yeasted galette dough? How strange. I’ve actually used your stand-by one a couple of times, now, and it’s pretty spectacular. It also translates to a food processor recipe really easily, too, and the food processor adaptation comes together in about a minute and a half.

  6. mmmh. this looks like what i want to eat NOW! question: (clears throat) if i were to… uhm… buy (sorry!) the pastry… would puff pastry or or pie crust type pastry be better?

  7. that yeasted galette dough is actually really easy and yummy. But this one looks great, too — I bet the sour cream makes it melty and tender. I’ve loved the Deborah Madison book for years, now, but never tried this recipe. Now I will!

  8. This one of my favorite meals of all time. It reminds me of the food my mom used to make to remind my dad of his eastern european roots. Thank you for reminding me to make this once it gets cold out – can’t wait!
    And Memegrl – I’ve had a similar problem with this book, but after cooking from it a ton I’ve realized there’s just SO many recipes in it… Maybe too many? Because there are definitely some fantastic things in there, but it took me a while to warm to the book. It has some really good soups.

  9. Just wanted to thank you for alerting me to another cookbook to be on the lookout for. I have bought several cookbooks based on your endorsement (I’m kind of a cookbook junkie) and was just wondering–would it be possible for you to add your favorites to that Amazon widget in the sidebar? I’d love to know your favorites. Thanks!

  10. Ummm….and yummmm!!!
    My Mum always said : you learn a new thing every day. And it’s true.
    I confess I have never heard of a galette before this very minute. Pizzas, yes. Tarts, yes. (My hubby reckons the “art of the tart” has been lost!). And now my world is positively opening up. Galettes. I just like saying it.
    Looks even easy enough for me.
    Thanks! :-)
    BB

  11. I’ve been wanting to make one of your galettes since I first saw the butternut squash one, but I live in Madrid where, though there’s plenty of sangria, you can’t get sour cream. Do you think I could substitute keifer or plain Greek yogurt?

  12. Great photos as usual, but I am in love with that egg/mushroom slicer. I’ve heard of food porn, but utensil porn? It looks so attractive and stainless and nice design and your photo makes me want one of my own. The egg looks perfect even after the two way cut. I figure I use enough hard boiled eggs and mushrooms to justify updating the one I have which always leaves crumbs and torn edges. Please, pretty please, where is it from?

  13. I’ve been on a search for new uses of cabbage as this time of year I can’t seem to keep up with my CSA (veg box scheme here in England) deliveries! Fortunately I get something different each week – green cabbage, red cabbage, savoy, and pointed although I have 3 of the 4 right now. Yikes! This is in addition to kale, swiss chard, and other greens. Fortunately my husband and I like all these green leafy vegetables…and, um, they like us!

    I’m trying this recipe this week!

  14. Looks yummy. I have been trying to make an apple galette for more than a year now. I buy the ingredients and never get around to making it. I think I may start my galette adventure with this one.

  15. Hi Linda — Funny you should mention that, because it is new. I usually have a rule about not purchasing single-use items–yes, I know you can slice mushrooms with it, but I find them very easy to cut–especially not in a tiny kitchen. However, I hate slicing hard-boiled eggs–it is always a mess, no matter how sharp the knife, they crumble a bit. Here’s the thing: I really wanted one of these with the multiple cutting shapes, but I was completely distracted by the reviews on this one that were glowing and said it was the only one worth buying and bought that instead. It is very sturdy, indeed, but I still wish I had more cutting shapes. And here I bet you didn’t know someone could ramble for 100+ words about an egg-slicer, did you?!

  16. Do I need a pastry blender? I am a dough a phobe, which prevents me from some extraordinry recipes. I buy my pizza dough in a add water mix and pie rusts ready made. I am willing to try but can the blender be substituted?

  17. You can use a food processor but I am actually a much bigger fan of the pastry-blender for pie and pastry doughs. I find that it is way too easy to lose those little pebbles of butter that make flaky layers of pastry in the food processor. Just a personal preference as I have tried many both ways.

    [You might also find this Pie Crust 101 post helpful… Pie Crust 102 coming soon!]

  18. All of the galette recipe you’ve posted look good to me..that butternut one especially! I love this dough, too. It is so easy to roll once it’s been chilled. I use the food processor and found that if I process the butter in 3 increments with just a couple of pulses after each, I get that perfect combo of course meal to butter lumps that make a nice flakey pastry. I still do the liquid addition by hand though as I need to feel the dough to know when it’s mixed enough. It is kind of silly to lug out the processor and make all that cleanup mess for just cutting flour and butter though! What am I thinking?

  19. Great recipe! I have to admit, I have only made sweet galettes in my day, but I adore savory pie-type dishes, so I cannot wait to try my hand at some savory galettes soon! As usual, gorgeous photos!

  20. I’m at the end of garden season here in Iowa (the first frost is tonight!), so I have a loooot of green tomatoes. Many of the grape variety. Are there any galette recipes that are based on green tomatoes or any that could be adapted? Other than frying, I’m not sure if they lend themselves more to sweet or savory in the baked arena.

  21. I’ve made Madison’s yeasted galette dough and didn’t love it–I thought it was too puffy and substanceless. In general, I think she uses too much yeast in her dough recipes. But I love the cookbook otherwise and use it constantly!

  22. The egg slicer photo you took is more good looking than the one they use to sell it. Your photos are enhancing not only your blog, but the food/products as well. When making the purchase, I gave props for the source, of course.

  23. I wasn’t particularly concerned about the lack of galette recipes on your website, having never made one myself — but this one certainly looks good enough for me to jump on in.

    This is a wonderful site. I don’t leave comments here often enough, but I want to repeat that you are doing great things with food writing. I check in often and occasionally cook one of your recipes for my small little family, also dwelling in a minuscule NYC apartment.

    ~Ai Lu

  24. I just subscribed and added you to my links page–hope you don’t mind. I’ve never heard of a galette, or so I thought, until now; turns out they’re the glam version of my mom’s open-faced “veggie pie,” which I uniformly hated until, oh, last year.

    I spent this afternoon reading through the archives, and you are without a doubt my favorite food blogger. Again, hope you don’t mind the link; am planning to use your Pink Lady Cake for my sister-in-law’s baby shower next month (they’re expecting a little girl, so it seems perfect).

    Yours,

    Sara

  25. Having an abundance of cabbage from the CSA, I was getting desperate to come up with something, anything different to do with it. I checked here (as I do most days) and saw this galette. I have to admit as the filling was cooking, I was having my doubts whether this would be something we all would like. Well, my doubts were unfounded. Everyone (hubby & 3 teenage boys- one who thinks it’s not a meal unless there’s meat) not only liked it,they all had seconds! There was not a crumb left! Thank you! Thank you!

  26. I loved this recipe. I’d never made a galette before, so I had to take my time with the instructions. It took me almost 2 hours from start to finish, but it was worth it! My husband gave it one thumb up, which is excellent considering he normally doesn’t approve of meatless meals. In pastry. From France. It’s a step away from a quiche and he didn’t complain once!

    I thought the pastry dough was particularly yummy. I did use half shortening, half butter, and something went wrong somewhere and I got it too wet, but I managed to salvage it and baked it in a tart pan. It was delicious nonetheless.

    Thanks for the recipe. I love your site!

  27. Oh Yum! Love the sound of this galette. I’ve only ever cooked sweet ones in the past.. why didn’t I ever think of a savoury version! :)

  28. Well it’s coming up to summer here in Australia but there is no reason that I can’t cook that pumpkin and onion one for dinner..! One look at that photo and I was salivating! Ok, time to drop everything and go buy ingredients.

  29. Ahhh the galette. A fine french dish. Oftentimes cooks and bakers distinguish themselves over this dish. A cook usually shies away from such an endeavor, and a baker typically avoids a savory project like this. This preparation is a combination of both skills. Admittedly, I haven’t read all these comments so I’m not privy to what’s going on, but did Blake (or you) make this pastry? or did you use a frozen helper? s’all good. I commend you for such efforts and look forward to sharing recipes in the future.

    btw, trader joes sells a killer frozen galette w/ grier and ham/prosciutto. check it.

    pps bbttww: someone mentioned a recipe for a thyme/apple galette, which sounds delicious. I have a fantastic recipe for a brined porchop (in concentrated AJ, thyme, and other ingredients) that would work particularly well with this. keep on!

  30. i know of course that omitting the hard boiled egg won’t ruin the dish, but someone please tell me what it adds?!! I hate them…cooking and eating them. but i am open minded, or trying to be, so please…why should i put it in!

  31. It is not uncommon to find chopped up hard boiled eggs in savory dishes like this (I see them in empanadas a lot, too) but by all means, skip them if they are not your thing. It won’t suffer without them.

  32. Deb, this looks so delicious! I’m wondering what your thoughts are on substituting whole wheat flour for the pastry… would it turn out all right, or would it make the dish far too wonky to eat?

  33. I made this delicious dish with half kale/half cabbage and no egg. It was delicious! Not as hard as it looks, either. And you’re right, the pebbles in the dough that were hard to accept led to an incredibly flaky crust. Thanks for pointing out a recipe I hadn’t come across in my copy of VCFE.

  34. i made this too, and loved it. i tried to make the horseradish sauce from scratch, from some roots that my neighbor dug up for me. it didn’t work out very well. it just wasn’t strong enough. i think i would just use prepared sauce if i did it again.

    i want to try your crust. heather (at grow it. eat it.) raves about it.

  35. um, i just made this. though i omitted the egg, this was incredibly delicious. very well done.

    btw. that crust is incredibly genius.

  36. yumma yumma! I belong to an organic farm co-op and had received a cabbage as part of the order. We don’t make normally cook cabbage, so I googled a recipe and landed here. Fantastic! Even my kids love it. I cheated a bit and made the crust in the food processor. Much faster, but lovely and flakey all the same. I also skipped the vinegar since I didn’t have any. Super delicious. I will definitely make it again – soon!
    Thank you!

  37. I had some CSA kale and cabbage and decided to make this and it was amazing! I usually am afraid of making my own crusts but here it was totally worth it. My husband, 2 year old son and I ate almost the whole thing ourselves. Thanks for sharing the recipe and the great tips, as usual your recipe was a hit at our house!

  38. oh, wow. This was fantastic.
    I thought the directions for the crust might be overly complicated, but it was worth it. I replaced 1/4 C of the flour for whole wheat flour, which turned out very nicely.
    I also put a good bit of chopped dill in with the parsley.
    Delicious.

  39. This was wonderful, thanks Deb! Have been reading your great site for about six months now and only recently started trying your recipes. I’m temporarily living with a woefully understocked kitchen in Ukraine, but your ingredients seemed so appropriate — cabbage! sour cream! mushrooms! dill! — that I had to try it. Your Russian relatives must adore it.
    For those who might be hesitating, I had no pastry cutter (ended up grating the frozen butter into the chilled flour), plain old button mushrooms and neither tarragon nor tarragon vinegar (used regular cider) and it was still fabulous. I also didn’t chill the dough a full hour for either step, but it was still perfectly workable and flaky. Of course, I did have the advantage of the amazingly rich sour cream here…
    I only have D. Madison’s “Greens” cookbook and although I love reading it, I find the ingredient list and steps overwhelming. Is “VCFE” a bit simpler?

  40. this was my first attempted galette, and a huge success! Great combination of flavor and the rich crust, thank you. I plan to try many more combinations :)

  41. I made it yesterday and decided that I must tell you how amazing it was. I ran out of mushrooms, but the cabbage sufficed perfectly. The whole recipe seemed very suspicious to me (frozen butter? cabbage and cream?), but turned out to my favourite one. Thanks! (and excuse my English)

  42. I don’t understand this part of the recipe: “over and cook slowly until the cabbage is tender, 15 to 20 minutes, turning it occasionally. Add more liquid. When tender…” Do I add more liquid after it is already tender or just before? Please clarify. Thanks.

  43. i made this today and i must say it was great. i forgot to put the onion, but i loved the taste from the combination of cabbage, cale and sour cream. and i didn’t have tarragon (i put oregano) and tarragon vinegar (substituted with cider) and it turned out delicious. this is the first time i make or eat a galette, but i will definitely make more. thank you for the recipe and for the detailed instructions.

  44. Made this last night for some vegetarian guests who are also fans of cabbage and it was very successful.

    A couple of quibbles. Why does this recipe not encourage you to put another sheet under the first to catch butter/juice runoff, as some of your others do? (E.g., the blood orange galette.) I ended up with a horrible mess at the bottom of the oven and much smoke, shortly before the arrival of said guests. My bad for not thinking it through but it would have been a help. Is my experience of buttery juice explosion unusual?

    And um, “came together quickly” on a weeknight? After one hour of chilling flour and another chilling dough? How late do you folks eat? :)

    1. Elizabeth — Very late! (Uh, before the baby.) I’m not sure I had runoff, but will edit that suggestion into the recipe — thank you.

  45. These galettes are truly awesome! My family sincerely thanks you ! We loved this particular galette recipe, I’m thinking I will add caraway seeds next time..

  46. Hi Deb,

    I’ve been enjoying your blog. Just a quick question – I am going to be using this lovely dough to make “empanadas” and was wondering if I needed to put vent holes in the top of them before baking? Usually you don’t with a true empanada dough recipe, but didn’t know if I would if I used this dough since it’s more like a flaky pastry dough. Thanks so much. Take care.

    1. It’s hard for me to say without having tried it that way… I’d test one in the oven without a slit and see. If you’re looking for a great empanada dough, I love this one, btw.

  47. Hello Deb,

    Thanks for the quick response. I actually had already tried that dough (being ocd-like, I had a taste off with 3 doughs – galette dough, your empananda dough, and another empanada dough – poor husband had to somehow struggle his way through), but thought the galette dough was the clear winner. So lovely, buttery, and light, but still with a little bit of crunch to them. I now have 87 of them (really) in my freezer waiting to be baked this weekend for my daughter’s 1st bday party. Gotta love the do-ahead food. I ended up not putting slits in the top – didn’t think I needed them. I’ll let you know how they turn out.
    Take care,
    Kim

  48. So Its 9.15 at night, I have the dough for these in the fridge :http://www.latartinegourmande.com/2006/11/07/my-chocolate-madeleines-for-a-sunday-picnic-mes-madeleines-au-chocolat-pour-le-pique-nique-du-dimanche/
    I spent half the afternoon trying to figure out what to do with the red cabbage in our backyard that didn’t involve a red sludgy mess.
    So I took a stab and made your recipe. The herbs aren’t close, I added in leeks to bulk out the ingredients, I bought thyme instead of parsley (so no random green stuff), and couldn’t even wrap my head around the vinegar. So a ‘bit’ of red wine instead of a second portion of water (glug, glug). And I am going for seconds as soon as I wrap this up.
    Thank you SO very very much.

  49. My wife got all the ingredients together to do the receipe and then fell ill so it was up to me. Thanks for directions even a husband can follow.

  50. YUMMMMM….that’s pretty much the reaction with everything I have tried from this fabulous site (just discovered it a couple of weeks ago)!
    The mushroom and cabbage galette was just served up and we all absolutely LOVED it!
    I used 6 cups of white cabbage and red wine vinegar in filling. Had no lemons for the pastry, so white balsamic made an appearance. The food processor made the dough, and it is perfect!
    These flavors come together beautifully!
    Another amazing recipe from Smitten! Thank you!
    One more piece couldn’t hurt….

  51. Hi Deb- Quick question, do you think you could serve this luke warm/room temp or would it be better warm? I’d like to take this to a pot luck, so would need to make it ahead… do you think a quick reheat upon arrival would work?

    Thanks!

  52. Made a veganised version of this tonight – my first galette ever, in fact! – and, boy, did I love this! The horseradish sauce is so perfect with this. Too bad I read too late that you’re supposed to slice it into eights – I quartered it (no wonder I’m feeling rather full..). Thanks for the dough recipe!
    – Boris

  53. Oh you come to the rescue yet again for how to deliciously consume our CSA abundance. We are overwhelmed with late-season cabbage, and this was a great way to eat it.
    Oh, and Cali, I ate some room temperature after having eaten it fresh out of the oven and I have to say, it is significantly better while still hot/warm. The full flavor that comes from the warm butter and fragrant herbs is lost when lukewarm. So, if possible I’d try to keep it warm.

  54. I’ve been galette obsessed as of late and came looking for more recipes. This and the butternut squash galette look good. I’ve currently been making a beet, mushroom, carmelized onion, roasted garlic, and goat cheese galette using a half recipe of your chicken pot pie crust. I can’t wait to try these other recipes.

  55. I found this recipe a few weeks ago because I had half a head of cabbage left and I had no idea what to do with it! I confess, I made a lot of changes to the recipe, but in the end it was delicious and I know it had the same essence as yours because (in addition to being the inspiration) I kept the main ingredients. So. Good. I know you don’t like people posting recipes in the comment section so here’s a link to my adaptation if anyone’s interested:
    http://foodieformerlyfat.com/2011/01/07/rustic-cabbage-and-mushroom-quiche/

  56. Good grief, this was ridiculous. Boyfriend and I ate half without batting an eye.

    Used the cabbage-and-kale mixture; swapped in lime juice for the lemon juice in the crust and for the vinegar in the filling; used a leftover egg yolk instead of a hard-cooked egg; used a spoonful of Penzeys’ Parisien herb mix instead of two of the non-dill herbs; didn’t bother with the pre-bake butter bath.

    Utterly delicious, with the sauce or without. We’re in love. Thanks, Deb.

  57. I found this while trying to find out to do with the contents of my CSA box: tons of cabbage along with a small bag of shitake mushrooms. It was great fun to try out. After making it, I have to say it was too heavy for me at the end, i.e. with the pastry and the extra butter poured on top. However, I kept tasting the filling during the process, and it was delicious. I will definitely keep the filling part and serve it on rice, polenta, or as a filler for omelets.

  58. Delicious! I made this in a tart shell, and it was very good. I used just a half-teaspoon of salt in the filling, which was plenty salty for me, and omitted the vinegar because I forgot to put it in (but it was delicious without it; I didn’t miss it at all). Next time I’ll add a little more sour cream (or créme fraîche or yogurt) to make it a bit creamier. The horseradish sauce was great.

    I love Deborah Madison, but have only the Greens Cookbook (which is fabulous). Thanks, Deb!

  59. Hi Deb! I am new to the smitten kitchen site, and the “surprise me” button is my new favorite thing. I am inspired by your galette, and am appalled at the lack of breakfast galette recipes available on the web! There are almost none! One of these days I am hoping you will grace us with one, and I anxiously await the possibility! Thanks for being so awesome.

    Kelly

  60. This was delicious, but almost a total disaster. The cookie sheet popped with the heat and my galette flipped right off! I was able to salvage most of it and a smoky 15 minutes later it was ready. For those prone to similar accidents I might suggest using a flat cookie sheet without edges.

  61. reminds me of the vegetarian epicure recipe for russian vegetable pie, which is an old standby i still adore. my gallette is in the oven and the house is filling up with wonderfulness!!!

  62. Heard you on the Diane Rehm show last week and checked out your blog. This is the first of your recipes I’ve made and we loved it! Plan on getting your book as one of my daughter’s Christmas gifts as well as one for me.

  63. “Roll the dough into a large thin circle and set it on the back of a sheet pan or cookie sheet.” Easier said than done! What’s the secret?

    1. tia — Keep the surface floured. If the dough gets too soft, move it in the freezer for 2 to 3 minutes so it firms again and becomes easier to move.

  64. Hi Deb,
    I’m looking for hearty vegetarian dish to make ahead of time for thanksgiving that will hold up well over a few days. Do you think there’s any way I could make this dish ahead of time and avoid a soggy bottom crust? Maybe to assemble and immediately freeze, then thaw and bake the day of? Or bake, cool, then freeze?

    1. I don’t think that this one is especially likely to get soggy. You can probably freeze the whole thing, baked or unbaked, to make it in advance. But I don’t remember the filling being overly wet.

  65. Hi Deb,

    Love this site and use your recipes often! I was planning on making this for Thanksgiving as an appetizer and was wondering if you think doubling it would make it unwieldy or if I should just make two. I never made dough before so I am unsure the easiest way to proceed in the midst of thanksgiving craziness! Can the dough be refrigerated overnight separately?

    Thanks!

    1. Kate — It’s probably less wieldy to make two. Also, my in-laws always have two of everything when people come over, one for each end of the table. It makes things so much easier!

  66. So I’ve just made this with a mix of purple and green cabbage-which has turned the chopped egg blue lol :-) I’m sure it will still taste great as I’ve made it many times before with no trouble! I used a mix of fresh herbs (sage, oregano or marjoram-I’m not sure which-and thyme) and champagne vinegar (no tarragon anything to be had here).

  67. Hello! Thank you again for a great recipe! I currently have red cabbage, nappa cabbage and swiss chard (weekly farmers basket). Do you think I could substitute the savoy and use a mixture of red, nappy and chard? Or will the color/water content or flavour be too “off”? Thanks!

    1. Anna — I think you’ll be okay, although napa cabbage and swiss chard will cook more quickly/get a little more limp. Just keep an eye on the texture you want and I’m sure it will be just fine.

  68. Deb – If I wanted to make this and freeze before baking as a future lazy day meal, do you think it would work if I stirred a 1/4 cup of horseradish directly into the filling instead of a sauce that I’ll inevitably forget later?

  69. After a huge success with your butternut squash galette I made this one knowing it would be just as good and it did not disappoint!! Best and easiest pastry recipe ever, especially after working with it a couple of times. Like many others, I chilled the ingredients just the same but I blended it all in the food processor. It’s a very impressive dish that will be accompanying me for many pot lucks and dinner parties to come.