Savory Broccoli Galette

 
A savory pie without the fuss, a galette can be thrown together with whatever vegetables, cheeses, or spreads you have on hand. In this recipe, the broccoli lends a nice crunch to contrast with the soft dough. Pair with a salad and you’ve got dinner. Photo source:  White on Rice Couple .

A savory pie without the fuss, a galette can be thrown together with whatever vegetables, cheeses, or spreads you have on hand. In this recipe, the broccoli lends a nice crunch to contrast with the soft dough. Pair with a salad and you’ve got dinner. Photo source: White on Rice Couple.

| Yield: 4 servings | Time: 60 minutes |


Preparation:

Dough: 

Roll out dough to make a circle with 

a 12-inch diameter. Transfer dough to a parchment-lined baking sheet. 

Filling and Baking:
1. Chop broccoli in 3-inch pieces and drizzle with oil. Add salt, and pepper. Roast at 375 degrees for 15 minutes.
2. Spread  cheese on the rolled out dough, leaving about 2 inches of space around the edges. Add roasted broccoli.
3. Fold the edges of the galette so that it partially covers the broccoli, leaving the middle open. It doesn’t have to look perfect.
4. Brush the top of dough with an egg or cream wash.
5. Bake in 400 degree oven for 25- 30 minutes, until the crust is nicely brown.
6. Sprinkle with red pepper flakes and Parmesan. Serve warm.

Ingredients: 

Your favorite pie dough, chilled

Filling:

1 pound broccoli 

1 ½ T olive oil

Salt and pepper
½ cup Ricotta cheese or vegan cheese

Egg or cream wash (or vegan substitute) 

Topping:

Red pepper flakes
Parmesan cheese

Other combinations worth trying:

Heirloom tomatoes with red onion, garlic and basil
Artichokes and potatoes with rosemary
Roasted beets with gorgonzola, almonds and thyme (sauté those beet greens and mix them into the ricotta)
Roasted carrots with carrot top pesto
Butternut squash with sage and hazelnuts.


This recipe is excerpted from  Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables , by Acadia Tucker. It includes tips on gardening in a way that mitigates climate change, 34 perennial profiles, and a recipe for each one. The companion books is  Growing Good Food: A citizen’s guide to backyard carbon farming , available for pre-order now.

This recipe is excerpted from Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables, by Acadia Tucker. It includes tips on gardening in a way that mitigates climate change, 34 perennial profiles, and a recipe for each one. The companion books is Growing Good Food: A citizen’s guide to backyard carbon farming, available for pre-order now.