Autumn Galette

To prepare the autumn galette, first of all, dedicate yourself to the shortcrust pastry. In a bowl, put the flour, add the salt 1 and the cold butter 2. Work quickly, as if pinching it 3, until you get a mixture the consistency of sand.

Add the cold water 4 and work the mixture quickly, until you get a homogeneous dough 5. Wrap it in plastic wrap 6 and let it rest in the fridge for 30 minutes.

Peel the potatoes and cut them first into slices 7 and then into cubes of about 1.5 cm 8. In a pan, pour a drizzle of oil and add the crushed garlic in its skin 9.

Add the potatoes 10 and sauté for 10 minutes. Season with salt 11 and remove them from the pan. Set aside. Meanwhile, separate the broccoli florets 12 and cut them into pieces.

Remove the outermost and hard part of the stem 13, cut it into cubes and add them to the florets 14. Remove the outer and harder leaves of the savoy cabbage. Cut it in half and then into strips 15.

Also cut the strips in half 16. In the same pan where you cooked the potatoes, pour a drizzle of oil, add a clove of crushed garlic in its skin, then add the broccoli 17. Sauté for 5 minutes, season with salt 18.

Pour 2 tablespoons of water 19 and continue cooking for another 5 minutes. Add the savoy cabbage, season with salt 20 and sauté for 10 minutes 21, or until the vegetables are cooked. Let it cool.

In a bowl, combine potatoes, vegetables, grated fontina cheese 22 and mix 23. Roll out the shortcrust pastry, with a rolling pin, on a floured surface, until you get a sheet of 5 mm thick 24.

Line a flared mold with a diameter of 26 cm with parchment paper and arrange the sheet inside, using the rolling pin to transfer it. Prick the bottom with the tines of a fork 25. Fill with potatoes, vegetables and fontina cheese 26. Add a sprinkling of Grana 27.

Fold the edges of the pastry inwards, creating folds 28 and bake in a static oven at 200°C for 30 minutes. Remove from the oven, let it cool and add a sprinkling of pepper 29. Your autumn galette is ready to be served 30!