Galette Au Chou

Directions

1. 1
   Preheat the oven to 360°F (180°C). Steam the savoy cabbage for about 3 minutes, or until whittled down but still al dente
2. 2
   In a medium bowl place the garlic, shallots, chorizo, eggs and olive oil. Mix with a fork. Add the flour and the milk and whisk to combine.
3. 3
   Butter a 10-inch round cake tin. Spoon half of the mixture into it and layer all the shredded cabbage. Cover with the rest of the mixture and smooth the surface with spoon or spatula, if needed.
4. 4
   Bake for 25 to 30 minutes, until golden brown and a toothpick inserted in the centre comes out clean. Transfer the cake tin to a cooling rack and leave the Galette to cool in the pan for 5 minutes. Remove or serve directly from the tin.