I do love the vibrant green spiral coiled vegetable known as Romanesco Cauliflower. I look forward to having it at least once a year, but when I do the question that often arises is 'What to do with it?' - without damaging its beautiful pointy cone shaped heads always baffles me in the culinary sense.
First I decided to simply blanch the the florets, ready to be tossed into a salad of some sort, but once I had drained the florets and set them aside to cool and dry off, I found myself changing my mind. Instead I went ahead and made another galette, throwing in some black sesame seeds, not just into the galette pastry, but also the topping to contrast with the white studs of feta cheese cubes.
What you cannot see, is beneath the Romanesco cauliflower and feta cheese there is also some caramelised onions, without it this galette would have been quite dry.
I am sharing this with Eat Your Greens challenge and The Pastry Callenge hosted by United Cakedom and Jen's Food.