Broccolini and Feta Galette
SMART SUBSTITUTION This savory pie’s flaky crust is made with olive oil instead of butter, reducing the amount of saturated fat. The galette is easy to assemble and versatile: If you can’t find Broccolini, substitute broccoli florets, or try crumbled goat cheese in place of feta.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
In a medium bowl, combine flour, oil, 1 teaspoon salt, and the water. With a fork, stir to combine. Knead dough 1 minute. Cover with plastic wrap and let rest 30 minutes.
Step 2
Preheat oven to 400°F, with rack in lower third. In a large pot of boiling salted water, cook Broccolini until bright green, about 1 minute. With tongs, transfer to a paper-towel-lined plate.
Step 3
On a lightly floured surface, roll out dough to a 14-inch round; transfer to a parchment-lined baking sheet. Sprinkle dough with Parmesan and top with Broccolini, leaving a 2 1/2-inch border. Top with feta and red-pepper flakes; season with salt and pepper. Fold dough border over filling and brush with beaten egg.
Step 4
Bake until crust is golden brown and topping is heated through, 35 to 40 minutes. Serve warm or at room temperature.
Nutrition Information
Step 5
(Per Serving)
Step 6
Calories: 305
Step 7
Fat: 13.4g (3.6g Saturated Fat)
Step 8
Protein: 11.5g
Step 9
Carbohydrates: 35.4g
Step 10
Fiber: 1.6g
