Recipe by MarieRynr
An old peasant dish from the Aubergne region, this delicious gallette is dense and filling. It is quite different from the thin Breton galettes. Even children who don't like cabbage will like this tasty, hearty dish. It can be eaten hot or cold, but personally we like it warm.
- 1⁄2 savoy cabbage, roughly chopped
- 2 tablespoons olive oil
- 200 g thick cut smoked bacon, cubed
- 2 eggs
- 3 shallots, finely diced
- 3 garlic cloves, minced
- 1 bunch flat leaf parsley, finely chopped
- sea salt
- fresh ground black pepper
- 200 g flour
- 250 ml milk
Directions See How It's Made
- Heat the oven to 180*C/375*F.
- Steam the cabbage for 3 minutes. Smear a pie dish with olive oil and heat in the oven.
- In a bowl, mix together the bacon, eggs, shallots, garlic, parsley and seasoning. Add the flour and milk and blend into a smooth dough.
- Remove the hot pie dish from the oven. Spread half the dough over the base of the dish, pile on the cabbage and pack it down with your hands. Cover with the remaining dough.
- Bake for 35 minutes, until golden and firm.