Roasted Broccoli and Walnut Galette

Directions

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