This broccoli-cauliflower galette was the first galette I have ever made. I made it a few weeks ago for Meatless Monday and it was delicious! I have been anxious to share the recipe with you.
If you are not familiar with what a galette is, a galette is a French culinary term that refers to different types of flat round or free-form crust like an open-faced pie. Often times they are filled with fresh fruits and berries, but I decided to make a savory broccoli-cauliflower galette, using leftover produce from the fridge. I loved the rustic imperfect way the crust is formed around the filling. It’s perfect if you are a lazy baker like me.
This savory broccoli-cauliflower galette is made with leeks, garlic, and ricotta cheese inside a rustic buttery pastry crust.
How To Make Broccoli-Cauliflower Galette With Leeks and Ricotta Cheese
Preheat oven to 400 degrees F.
Heat the oil and butter in a medium pan over medium heat. Add the leeks, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until golden brown and completely soft, about 10 minutes. Remove the leeks from the heat and allow to cool, while preparing the pastry dough.
Unfold the pastry sheet on a baking sheet. Using a sharp knife, score a line ½–inch inside the edge of the pastry sheet to form a border.
In a small bowl, combine the cooled leek mixture and the ricotta cheese. Smear the mixture onto the pastry dough, inside the scored borderline.
Top with broccoli and cauliflower leaving the same border.
Fold the edges of the pastry dough over toward the center, overlapping slightly and covering the filling by about 1 to 2-inches. Sprinkle the filling with mozzarella cheese.
Brush the pastry dough with egg wash. Bake in the preheated oven until golden brown; about 30 to 35 minutes.
For best results, use a pizza cutting wheel to cut the galette into slices. Serve warm.
Galettes are really easy to make and can be filled with your choice of fresh fruits and/or vegetables. I hope you will let this galette be your first if you have never made one. You’ll love it!
Broccoli-Cauliflower Galette With Leeks and Ricotta Cheese
Ingredients
- 1 sheet puff pastry dough thawed
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 leek halved, washed, thinly sliced
- 1 clove garlic minced
- 1 teaspoon thyme fresh, chopped
- ½ cup fresh ricotta cheese
- 2 cups broccoli fresh, chopped
- 2 cups cauliflower fresh, chopped
- ½ cup mozzarella cheese shredded or sliced
Egg Wash
- 1 egg
- 2 tablespoons water
Instructions
- Preheat oven to 400 degrees F.
- Heat the oil and butter in a medium pan over medium heat. Add the leeks, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until golden brown and completely soft, about 10 minutes. Remove the leeks from the heat and allow to cool, while preparing the pastry dough.
- Unfold the pastry sheet on a baking sheet. Using a sharp knife, score a line ½-inch inside the edge of the pastry sheet to form a border.
- In a small bowl, combine the cooled leek mixture and the ricotta cheese. Smear the mixture onto the pastry dough, inside the scored borderline.
- Top with broccoli and cauliflower leaving the same border.
- Fold the edges of the pastry dough over toward the center, overlapping slightly and covering the filling by about 1 to 2 inches. Sprinkle the filling with mozzarella cheese.
- Brush the pastry dough with egg wash. Bake in the preheated oven until golden brown; about 30 to 35 minutes.
- For best results, use a pizza cutting wheel to cut the galette into slices. Serve warm.
Annie says
I am a lazy baker too, so this is something I’ll have to try! Having a brunch soon where I think this would be perfect to serve. Thanks Debbie!
The Mountain Kitchen says
Thanks, Annie! Absolutely, this would be a great brunch! Hope you have a great week. 🙂
Dana says
Galettes alway make for such pretty presentations. Who needs meat when you have this galette!!
The Mountain Kitchen says
I agree, Dana! Have a good week. ?
Colleen says
Looks delicious Debbie!
The Mountain Kitchen says
Thanks. It was. I need to do this again!!
frugal hausfrau says
Looks amazing, Debbie!
The Mountain Kitchen says
Thanks Mollie! Have a good weekend!!
CardRx says
I happen to have all the ingredients on hand…for once. Looks great, I will let you know how it comes out. Thx for sharing the recipe.
The Mountain Kitchen says
Love it when I have all the ingredients for a recipe on hand too! Hope you enjoy the recipe. Thank you for your feedback!
Annie says
It’s good but I think I’m missing something… where do you use the tablespoon of butter?
The Mountain Kitchen says
Hi Annie! If you made this without the butter, you didn’t miss a thing. This is an old recipe that needed updating. The butter should have gone into the skillet with olive oil to saute the leeks. No big loss. So sorry for the oversight! I have added it to the instructions. I appreciate you bringing it to my attention. Best! Debbie