I love to bake galettes-and-tarts! What's not to love about an inviting savory or sweet tart beckoning companionship with you and a loved one? How about an airy puffed pastry holding a melting pot of savory and sweet ingredients? Well, I don’t know about you but I just can't resist galettes and tarts! The challenge to bake with a late winter vegetable or fruit was such a playground of flavorful fun! In my research, I found that cauliflower is actually at it’s flavor peak in late winter! I decided to couple cauliflower with dried cranberries, bacon and smoked paprika, and oh-my-gosh my taste buds were tantalized! I am a sucker for toppings so blending orange marmalade and mascarpone cheese with a touch of mustard was a must! Friends raved when they took a bite of my scrumptious galette while I smile! Variations: You can replace cranberries with raisins or even exchange sweet smoked paprika with curry! Feel free to apple or cranberry juice instead of wine! This is one dish that will call your name again and again! —Merry
frozen pastry sheet (about 9 ounces)
small cauliflower, cut in 1-inch florets (4-5 cups)
extra virgin olive oil
Shitake mushrooms, cut in 1/4-inch slivers
lemon pepper seasoning
smoked sweet paprika
Riesling or sweet white wine
slices fully cooked crisp bacon, cut in 1-inch pieces
grated Mandhego cheese or a smoky white cheese
chopped fresh basil
In This Recipe
Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400 degrees F. Place a sheet of parchment paper on a large cookie sheet, set aside.
Mix water, salt, and cauliflower florets in a microwave safe bowl; cover and microwave on high for 4 minutes. Leave covered to steam for two minutes or so and drain; set aside.
Meanwhile, in a small bowl, mix Mascarpone cheese, marmalade, and honey mustard. Cover, and refrigerate until ready to serve.
In a large frying pan, over medium-high, heat olive oil until warm, add shallots, mushrooms, sugar, and lemon pepper; saute and stir for 2 minutes. Reduce heat to medium, add cranberries, paprika, vinegar, stir and cook for 2 more minutes. Add Riesling and steamed cauliflower; stir and cook for 2 minutes or until wine has absorbed.
Unfold pastry dough, in a 9” x 10” rectangle, on the center of the lined cookie sheet. Spoon the sauteed mixture on the center of dough, leaving about 1.5-inch outer edge. Sprinkle with bacon and cheese. Bake in oven 22-25 minutes or until puffed pastry is golden brown. Remove from oven; cool 5 minutes. Top with basil and serve with dollops of Marmalade-Mustard Mascarpone sprinkled with chives. This is a lovely dish served warm or at room temperature!