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Penny Pinching Epicure: Broccoli & Cheese Galette

Tuesday, December 22, 2009

Broccoli & Cheese Galette

My friend EZRJ had lots of leftover cooked broccoli from Shabbat lunch and needed something to do with it. She was thinking about a crustless quiche but I suggested she do a galette, basically a flat piece of dough that you fill and then crimp the corners up and over the filling, leaving some of the filling showing (kind of hard to describe, here is an image). A galette is more frequently served sweet as a dessert (filled with fruit), but there is no reason why you can't make a savory one.

Note: You can make one large galette, or divide the dough and bake up individual ones.

Broccoli & Cheese Galette


1 package pizza dough
3 shallots, sliced thinly
1 garlic clove, thinly sliced
2 tsp olive oil
16 oz cooked broccoli, chopped
1 cup shredded cheese
salt and pepper
Parmesan cheese

  1. Preheat the oven to 415 degrees.
  2. Remove pizza dough from refrigerator and allow to come to room temperature (it will be easier to roll out this way).
  3. In a small pan, heat 1 tsp olive oil and saute shallots and onions until soft and translucent, 3-4 minutes. Remove from heat, mix in broccoli and sprinkle with salt and pepper.
  4. Roll out dough to fit a pizza pan. Brush dough with olive oil. Spread broccoli mixture on dough, making sure to leave at least 1 inch around. Sprinkle with shredded cheese.
  5. Fold outer edge of dough up and over, crimping as you go so it stays wrapped over veggie mixture.
  6. Brush crimped dough with olive oil, sprinkle with Parmesan cheese, salt and pepper.
  7. Bake in the oven until dough is browned and cheese is bubbling, 12-15 minutes.
Fun variations:

  • Saute a veggie mixture of onions, zucchini and yellow squash.
  • Use goat or feta cheese with roasted red peppers for a fun twist.
The cost:
pizza dough: .99
shallots: 1.49
garlic: .10
broccoli: 1.99
cheese: 4.99

Grand total: $9.56; serves 4-6

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