INGREDIENTS
all-purpose flour, for dusting
1 disc Whole Wheat Pie Crust
3/4 lb cauliflower sliced lengthwise through the core into slabs about 1/4 inch thick (some of the cauliflower will naturally break into florets, that's okay)
1 medium leek, thinly sliced
kosher salt and freshly ground black pepper
1 cup grated white cheddar, gruyere, or parmesan cheese
2 tbsp olive oil, plus more for drizzling
1/2 cup heavy cream
1 large egg
For the Whole Wheat Pie Crust (makes 2 discs)
1 3/4 cups all-purpose flour
2/4 cup whole wheat, spelt, or rye flour
2 tsp sugar
1 1/2 tsp kosher salt
2 1/2 sticks unsalted butter, cut into 1 inch pieces, chilled
1 tbsp apple cider vinegar or distilled white vinegar
1/3 cup ice cold water, plus more only if you absolutely must
DIRECTIONS
In a large bowl, whisk together the flours, sugar, and salt. Add the butter and toss to coat it in the flour mixture. Using your hands, smash the butter between your palms and fingertips, mixing it into the flour, creating long, thin, flaky, floury, buttery bits. Once most of the butter is incorporated and there are no large chunks remaining, dump the flour mixture onto a work surface. In a measuring cup, combine the vinegar and ice water and drizzle it over the flour/butter mixture. Run your fingers through the mixture like you're running your fingers through your hair, just to evenly distribute the water through the flour until the dough starts coming together. Knead the dough a few more times, just to gather up any dry bits from the bottom and place them on top to be incorporated. You will be tempted to add a tablespoon or two more water now---resist if you can, add only if you must. Once you've got a shaggy mass of dough (it will not be smooth and it certainly will not be shiny), knead it once or twice more and divide it in half. Pat each piece into a flat disc about one inch thick. Wrap each disc individually in plastic wrap and refrigerate at least two hours and for up to five days.. Preheat the oven to three hundred seventy five degrees. On a lightly floured work surface, roll the dough out to a round about fourteen inches in diameter, give or take. Transfer the dough round to a piece of parchment paper on the sheet pan. Leaving a two-inch border all around, scatter the sliced cauliflower and leeks over the dough, seasoning with pinches of salt and pepper throughout. Scattered with the cheese, drizzle with the olive oil, and fold up the edges onto each other. Pour the heavy cream over the vegetables and cheese, followed by another little drizzle of olive oil. Beat the egg with one teaspoon or so of water, then brush the egg wash all over the crust. Sprinkle with some black pepper. Bake, rotating the pan front to back once halfway through (or twice, if you know your oven is especially uneven), until the crust of the galette is deeply golden brown (think the color of graham crackers), the cauliflower is totally tender, and the top looks gloriously roasted, fifty five to sixty five minutes. Let cool slightly before slicing and eating.
