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This broccoli and cheese galette turns a handful of simple ingredients into a rustic, golden centerpiece that feels both comforting and elegant.
A buttery homemade pastry surrounds a savory filling of chopped broccoli, diced onion, and grated aged cheddar, creating a satisfying contrast between the crisp crust and tender vegetables.
The broccoli can be cooked until bright green and tender, while the original recipe also notes that charring it first adds especially appealing crisp, darkened edges.
The galette dough is made from all-purpose flour, cold unsalted butter, sugar, salt, and cold water.
Once chilled, the dough is rolled into a generous circle before being filled and folded casually around the edges.
The result is intentionally rustic rather than perfectly shaped, making it approachable for home cooks while still looking impressive when served.
Aged cheddar brings a rich, savory flavor that pairs naturally with the broccoli and onion, while the pastry adds buttery depth and a crisp, flaky texture.
The finished galette is baked until the crust reaches a beautiful golden color and can be enjoyed warm or at room temperature.
It makes one 9-inch galette and yields 6 servings, making it suitable as a main course, vegetable dish, or side.
The source lists a total preparation time of 1 hour 30 minutes, including the dough chilling period.
Crispy Broccoli Cheddar Galette
Ingredients
Equipment
Method
- Make the Dough: Combine the flour, cold butter, sugar, and salt in a bowl, pinching the mixture together with your fingertips until most of the large butter pieces are flattened or broken up and no dry patches of flour remain.
- Add the Water: Gradually incorporate enough cold water for the mixture to come together into a rough ball; you may not need the full 1/4 cup.
- Form the Dough: Knead the dough only until it starts to become smooth, taking care not to overwork it because excessive handling can make the crust tough.
- Chill the Dough: Shape the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes; it can also be chilled overnight or frozen for later use.
- Cook the Vegetables: Heat a large skillet over medium-high heat, add the olive oil and diced onion, and cook for about 1 minute before adding the chopped broccoli.
- Season the Filling: Cook the broccoli and onion for 3–5 minutes, or until the broccoli is tender and bright green, then season with salt and freshly cracked black pepper and set the mixture aside.
- Prepare the Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll the Dough: Transfer the chilled dough to a floured surface and roll it into a circle approximately 12 inches (30 cm) in diameter.
- Transfer the Crust: Gently move the rolled dough onto the prepared parchment-lined baking sheet.
- Add the Filling: Place the cooked broccoli mixture and grated cheese in the center of the dough, spreading the filling outward while leaving about a 2-inch (5 cm) border around the edge.
- Fold the Galette: Fold the uncovered dough edge over the filling, creating creases and overlapping folds as you work around the circle.
- Brush the Crust: Brush the exposed crust with the prepared egg wash or heavy cream.
- Bake the Galette: Bake at 375°F (190°C) for 50–60 minutes, or until the crust is golden.
- Serve: Allow the finished galette to be served warm or at room temperature.
Notes
- The dough can be prepared ahead and refrigerated overnight or frozen for future use.
- Use cold unsalted butter cut into 1/2-inch pieces to create the intended pastry texture.
- Avoid overworking the dough when bringing it together, as excessive kneading can make the crust tough.
- The broccoli should be cooked until tender and bright green before adding it to the galette.
- For crisp, charred broccoli edges, the source recommends charring the broccoli before adding it to the galette.
- If you prefer more tender broccoli without charred edges, use the cooked broccoli mixture as directed and cut the broccoli small enough to become tender during baking.
- Leave about a 2-inch border around the filling so the pastry can be folded over easily.
- The galette is finished when the crust is visibly golden and can be served either warm or at room temperature.
Chef’s Secret
The key to a beautiful broccoli cheese galette is keeping the pastry dough cool and handling it gently.
When combining the flour and butter, use your fingertips to flatten and break up the larger butter pieces rather than working the mixture excessively.
Add only enough cold water for the dough to hold together, since the source notes that the full amount may not be necessary.
After shaping the dough into a disk, give it at least 30 minutes in the refrigerator before rolling.
This chilling step helps the dough firm up before shaping and filling.
When assembling the galette, keep the filling centered and maintain the 2-inch border so the pastry folds neatly around the broccoli and cheese.
Serving Suggestions
Serve the galette warm or at room temperature as a satisfying vegetarian main course or a vegetable-focused side dish.
Its savory broccoli, onion, and aged cheddar filling pairs naturally with a simple green salad or other lightly prepared vegetables.
For a casual meal, cut the galette into wedges and serve each portion directly from the baking sheet.
The golden pastry and exposed broccoli filling also make it suitable for brunch, lunch, or a relaxed dinner where a rustic presentation works especially well.
Conclusion
This broccoli cheese galette combines a crisp, buttery pastry crust with tender broccoli, savory onion, and melted aged cheddar for a rustic dish that is both comforting and visually appealing.
The flexible serving temperature makes it practical for different meals, while the simple preparation keeps the focus on the vegetables and rich cheese-filled pastry.
