Caramelised Salsify & Leeks with Cavolo Nero & Feta Galette
This golden, savoury galette is a celebration of late-season vegetables at their absolute best, earthy, sweet, and full of quiet nourishment. At the heart of it is salsify, an often-overlooked root vegetable sometimes called “the oyster plant” thanks to its subtly creamy, seafood-like flavour. Once caramelised, it becomes meltingly tender with a gentle sweetness that pairs beautifully with slow-cooked leeks, whose natural sugars deepen as they soften in the pan.
Cavolo nero, the dark, iron-rich Tuscan kale, brings a vibrant green freshness and a welcome bite, balancing the richness of the dish while delivering a powerful dose of antioxidants, vitamin C, and plant-based calcium. Feta adds salty contrast and creaminess, while eggs bind everything together with high-quality protein to create a deeply satisfying, nourishing centre.
Finished in flaky gluten-free puff pastry, this galette is rustic, generous, and endlessly versatile — perfect for a relaxed weekend lunch, a seasonal supper with friends, or sliced cold for the next day’s lunchbox. It’s comfort food with quiet nutritional intelligence: supporting gut health, bone strength, energy production, and immune resilience, all in one beautiful bake.
Seasonal, grounding, and unexpectedly elegant — this is a dish that truly lets winter vegetables shine.
INGREDIENTS - Serves 6
Bunch of Salsify, peeled and cut into 2cm strips
2 leeks, sliced
3 tbsp Olive oil
2 tbsp fresh thyme
1 bunch of Cavolo Nero, shredded
6 eggs, whisked together
½ pack of feta, cubed
1 sheet of ready-rolled gluten-free puff pastry
STEP BY STEP
In a large frying pan, heat 2 tbsp olive oil, then add the prepared salsify, leeks, and 1. Tbsp chopped fresh thyme. Stir through sea salt and black pepper, then gently cook with the lid on until caramelised, about 10-15 minutes. Set aside to cool.
In another pan, heat 1 tbsp olive oil and stir-fry the cavolo nero for a couple of minutes until bright green, 2 minutes. Then set aside to cool.
In a bowl, whisk the eggs with salt and pepper, then stir through the feta and remaining thyme.
Lay the sheet of puff pastry onto a baking sheet and evenly fork the centre of the pastry, leaving 2inches all around.
Place the salsify and leeks in the centre of the pastry and top with the cavolo nero.
Fold the edges over in a scallop, making it into a pastry case.
Pour the egg and feta mixture over the salsify and cavolo nero and bake for 20-25minutes until the pastry is golden brown.
Serve with a crisp green salad.
