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Creamy Cauliflower Galette
  • 1 disc The Only Pie Crust dough
  • 350 g cauliflower, sliced lengthways through the core into slabs, 6 mm thick
  • 1 medium leek, thinly sliced
  • salt and black pepper
  • 115 g (1 cup) grated white cheddar, gruyère or parmesan
  • 2 tbsp olive oil, plus more for drizzling
  • 120 g (½ cup) thickened cream
  • 1 large egg
  • fresh flat-leaf parsley, chives, dill, leafy herb salad, lemon, gruyère wedge, to serve
  • subheading: The Only Pie Crust:
  • subheading: This will make 2 discs of dough:
  • 360 g (2½ cups) plain flour, plus more for dusting
  • 2 tsp sugar
  • 1 tsp salt
  • 285 g unsalted butter, cut into 2.5 cm pieces, chilled
  • 15 ml apple cider vinegar or distilled white vinegar
  • ¼ cup ice-cold water, plus more only if needed
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