Roasted Broccoli and Walnut Galette

By bonheurcuisine
September 1, 2013
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Author Notes: There is a green wave in my kitchen. It is as if I wanted to retain all the green of the season in my dishes. It is now mr. broccolis time to perform, and I will love to see it crunchy and tasty, wrapped in a pastry I adapted for this recipe, with walnuts and a creamy and soft good old bechamel sauce.bonheurcuisine

Serves: 6 (six)

For the pastry

  • 1 cup plus 1 tbsp plain flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, cold and diced
  • 6 tablespoons cold water

For the filling

  • 11/2 small broccoli plant
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup walnuts, coarsely chopped
  • 1 cup bechamel sauce
  • 2 tablespoons grated parmesan cheese
  1. Sieve the plain flour and the whole wheat flour in a bowl and add the salt. Combine well
  2. Make a well in the middle and add the unsalted butter, cold and diced. Work with the tip of your fingers until you obtain crumbs
  3. Add the cold water and form a ball. Refrigerate for 20 minutes
  4. Separate the broccoli florets from the stem. Roast them in a hot oven for 20 minutes on a tray lined with parchment paper. Heat the olive oil in a pan and add the thinly sliced garlic cloves to perfume. Add the broccoli and sauté to impregnate the oil and the garlic
  5. For the bechamel sauce: In a separate pan make a "roux" with 1 tbsp unsalted butter and 2 tbsp plain flour. Add the milk and beat vigorously to prevent lumps from forming. Let it thicken. Add salt, pepper and 1/2 teespoon ground nutmeg
  6. Take the pastry fron the refrigerator and flatten it on a dusted working top, roll it until it is 3 to 4 mm tall and 35 cm round
  7. Arrange the broccoli florets and the garlic in the middle, leaving 5 cm free from the border
  8. Sprinkle the coarsely chopped walnuts
  9. Drizzle the thickened bechamel sauce and top with 2 tbsp grated parmesan cheese
  10. Fold the edges of the pastry towards the centre
  11. Preheat oven to 220 C and bake for 30 minutes or until the pastry is slightly golden

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