2022 Tour de France - Stage 11: Albertville to Col du Granon Serre Chevalier.
Today is the beginning of the second half of the Tour, and what a stage to test these riders. If you follow cycling or this blog, you know I reference climbs by category from Cat 4 (least difficult) to Cat 1 (most difficult). Well, there’s also another category classification: HC or Hors Catégorie which is so difficult it is beyond classification. There are TWO of such climbs over towards the end of today’s stage along with a Cat 1 and Cat 2 earlier.
Much like some of these climbs are beyond classification, I feel today’s dish is somewhat similar. It is called a galette, but it’s not like your typical galette consisting of a loosely wrapped pastry. But, there is a “crust” and a tough dough. One thing is sure though, today’s dish is tasty! Additionally, you can get some veggies in this dish as it has some steamed savoy cabbage leaves tucked inside.
Savoie Cabbage Galette
from Luxe du Jour
Olive oil
Half savoy cabbage
4 shallot
2 large eggs, beaten
1 tablespoon dijon mustard
1/4 cup chopped fresh parsley
1 large garlic clove, minced
1 cup whole milk
1 1/2 cup all-purpose flour
1/4 cup Gruyere cheese to sprinkle on top before baking
Grease a ceramic pie pan with 1-2 tsp olive oil and place it in the oven and preheat it to 350.
Core the cabbage and rough chop, then steam the leaves for a few minutes and reserve.
While the cabbage steams, mince the shallots and transfer to a bowl along with all of the other remaining ingredients, except for the cheese, adding some salt and pepper. Mix everything together until combined.
Remove the pie pan from the oven and spoon in about ½ of the dough to coat the bottom, flattening with the back of a rubber spatula. Add in the reserved cabbage, pressing it down lightly, then top with the remaining dough. Sprinkle the cheese on top.
Bake in the oven for about 40 minutes until firmed up and brown. Serve warm.
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