Broccolini Galette

After receiving numerous recipe requests after posting about our Broccolini Galette this week, I figured I’d share the recipe here. As I warm up to the idea of writing more than just captions to my social media posts, I figured sharing a recipe would be a good place to start.

One of Garrett’s favorite dinners, this galette is super easy and delicious!

To begin, let’s chat a moment about the perfect pie crust. You might have your own favorite, or buy a premade one from the grocery, but I thought I’d share a few tips and a recipe I got, (and have since adapted), from my Grandmother. Her recipe calls for vegetable shortening, but early on I switched out the shortening for butter and have never gone back.

Makes 1 pie crust

1 c flour

1 stick of cold butter (unsalted)

1/4 tsp fine sea salt

3-4 tbsp of cold milk

Cube up the butter into small chucks and use a pastry cutter to mix with the flour and salt. Mix until the butter is roughly the size of peas. Add milk a tablespoon at a time until the mixture forms into a ball.

Now before I started making sourdough biscuits a few years ago, I would have simply rolled out my dough with plenty of flour to prevent sticking and assemble my pie and called it good. The recipe is flakey and bakes and browns just fine doing just that. But something I read while looking for a sourdough biscuit recipe changed the way I roll out my dough. It suggested to create extra lift and flakey pull apart layers in your biscuits that you flatten your dough out slightly with the heel of your hand, and fold it into thirds, flatten again and fold. Similar to the labor intensive process to form puff pastry, I do this process 3-4 times prior to rolling my dough and it has totally elevated my pastry game.

And now for the galette recipe.

Makes one 12” galette

Preheat oven to 400 degrees

1 pie crust dough

2 bunches of broccolini chopped into 1” pieces

1 clove garlic crushed

1/4 c grated parmesan

1/2 c (or more) of crumbled feta

red pepper flakes, salt and pepper

Roll out the pie crust until approximately a 14” diameter, and place on a greased circular cookie sheet. Spread the crushed garlic clove and parmesan cheese over the dough. Add the broccolini on top, leaving 1-2” around the perimeter. Top with the feta, red pepper flake, salt and pepper to taste. Fold the perimeter dough over the filling.

Cook for 30-35 minutes, until the feta has melted, broccolini and dough is slightly browned. Cool slightly before cutting into wedge shaped slices.

We tend to serve this with quiche, and different kinds of salads. This week we made Asian inspired pork meatballs, and a Caesar salad. Have you made Caesar salad and croutons from scratch? So flipping delicious! I discovered Samin Nosrat’s recipe on the New York Times website and will never use another recipe.

Enjoy! And let me know what you think!