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Donna R. Luis

Crispy Broccoli Cheddar Galette

A rustic vegetarian galette featuring buttery pastry, tender broccoli, sweet onion, and melted aged cheddar. The golden crust surrounds the savory filling for a simple yet impressive dish that works beautifully as a main course or vegetable side.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course, Side Dish, Vegetables
Cuisine: Baking, Oven, Vegetable, Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

Broccoli Cheese Filling
  • 2 teaspoons 10 ml olive oil
  • 8 ounces 225 g chopped broccoli
  • 1/2 medium onion diced
  • Salt to taste
  • Freshly cracked black pepper to taste
  • 1 cup grated aged cheddar cheese or cheese of choice
Galette Dough
  • 1 1/4 cups 155 g all-purpose flour
  • 1/2 cup cold unsalted butter 1 stick or 113 g, cut into 1/2-inch (12 mm) pieces
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt or sea salt
  • 1/4 cup 60 ml cold water, adding only as much as needed for the dough to bind
  • Egg wash made with 1 egg mixed with 2 tablespoons water, or heavy cream, for brushing the crust

Equipment

  • Large mixing bowl
  • Large skillet
  • Rolling Pin
  • Floured work surface
  • Baking sheet
  • Parchment paper
  • Plastic wrap
  • Pastry brush

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Prepare the Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  8. Roll the Dough: Transfer the chilled dough to a floured surface and roll it into a circle approximately 12 inches (30 cm) in diameter.
  9. Transfer the Crust: Gently move the rolled dough onto the prepared parchment-lined baking sheet.
  10. 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.
  11. Fold the Galette: Fold the uncovered dough edge over the filling, creating creases and overlapping folds as you work around the circle.
  12. Brush the Crust: Brush the exposed crust with the prepared egg wash or heavy cream.
  13. Bake the Galette: Bake at 375°F (190°C) for 50–60 minutes, or until the crust is golden.
  14. 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.