Last year, I made a zucchini galette that had me drooling for more. It was unbelievable. Only thing is that making the dough is time-consuming and a bit onerous in that all the ingredients need to stay cold in order to get the flakiest dough. This time, I decided to take a short cut and use puff pastry instead. The galette came out great! The dough doesn't hold together as well as the previous galette but it is definitely a good way to get the galette look and flavor without having to make your own dough. This time, I filled it with broccolini and feta cheese!
Broccolini and Feta Galette
1 sheet puff pastry, thawed
2 bunches broccolini (I only had one bunch, so I added broccoli florets)
1/4 cup grated Parmesan
2/3 cup crumbled feta
red pepper flakes, to taste
1 large egg, lightly beaten
Blanch the broccolini and broccoli (if using) in a pot of salted boiling water for about 1 minute - don't overcook. Transfer to an ice bath, then drain and set aside.
Preheat the oven to 400°. If you can, roll out the puff pastry into a circle. If you're lazy like me, just roll it out a bit into a reasonable semblance of an ellipse... Transfer to a parchment-lined baking sheet, then score a circle about 2.5" from the edges. Within the circle, sprinkle the Parmesan. Layer broccolini and broccoli (if using), then sprinkle with the crumbled feta and red pepper flakes. Sprinkle with freshly ground pepper and some salt (don't over-do it though, feta is salty on its own).
Fold the border over the filling and brush with the egg. Bake for 30-40 minutes, until pastry is golden brown.
Sidenote- yes, sometimes we make pizzas that look like this:
hypno-pizza!
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