Cheesy 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.
| Yield: 4 servings | Time: 60 minutes |
This recipe originally appeared in Growing Perennial Foods: A field guide to raising resilient herbs, fruits, and vegetables.
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Ingredients:
Crust:
1 ½ cups flour
¼ teaspoon salt
½ cup butter cubed, or vegan butter, or coconut oil (not melted)
3-4 tablespoon ice cold water
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 ideas:
Red pepper flakes
Parmesan cheese
Preparation:
Make the dough. In the bowl of a food processor combine the flour, salt and butter. Pulse until butter is mixed into flour and pea sized bits of butter remain in the flour. Add 3 tablespoons of water and pulse until larger clumps of dough form and can be pressed together. If the dough seems dry, add an additional tablespoon of water. Turn dough out onto a clean surface and knead slightly to form a ball. Shape dough ball into a disk, wrap in plastic and refrigerate for at least an hour but up to 2 days.
Filling and Baking:
Chop broccoli in 3-inch pieces and drizzle with oil. Add salt, and pepper. Roast at 375 degrees for 15 minutes.
Spread cheese on the rolled out dough, leaving about 2 inches of space around the edges. Add roasted broccoli.
Fold the edges of the galette so that it partially covers the broccoli, leaving the middle open. It doesn’t have to look perfect.
Brush the top of dough with an egg or cream wash.
Bake in 400 degree oven for 25- 30 minutes, until the crust is nicely brown.
Sprinkle with red pepper flakes and parmesan if desired. Serve warm.
Other combination ideas:
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.