Autumn Galette

To prepare the autumn galette, start with the shortcrust pastry. In a bowl, place the flour, add the salt 1 and the cold butter 2. Work quickly, pinching it 3, until you get a mixture with the consistency of sand.

Add the cold water 4 and work the mixture quickly until you obtain a smooth dough 5. Wrap it in plastic wrap 6 and let it rest in the refrigerator for 30 minutes.

Peel the potatoes and cut them first into slices 7 and then into cubes about 1/2 inch 8. In a pan, pour a drizzle of oil and add the crushed garlic clove 9.

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

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

Cut the strips in half as well 16. In the same pan where you cooked the potatoes, pour a drizzle of oil, add a crushed garlic clove, then add the broccoli 17. Sauté for 5 minutes, adjust the salt 18.

Pour 2 tablespoons of water 19 and continue cooking for another 5 minutes. Add the savoy cabbage, adjust the salt 20, and sauté for 10 minutes 21, or until the vegetables are cooked. Let 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 it approximately 1/4 inch thick 34.

Line a 10-inch diameter flared mold with parchment paper and place the pastry inside, using the rolling pin to transfer it. Prick the bottom with a fork 25. Fill with potatoes, vegetables, and fontina cheese 26. Add a sprinkle of Grana Padano 27.

Fold the edges of the pastry inward, creating folds 28, and bake in a static oven at 392°F (200°C) for 30 minutes. Remove from the oven, let cool slightly, and add a sprinkle of pepper 29. Your autumn galette is ready to be served 30!