Issue 459: Broccoli Tomato Galette
| October 6, 2016
When I was in high school I got fixated on the apple crunch galette in Susie Fishbein’s Kosher by Design. I made it for every occasion until people began to expecting it. No one had ever heard of a galette then or had any clue of how to pronounce it. Now it’s all over the place and such a fun way to serve. I know this rustic way of serving this galette is well rustic and may not be your Yom Tov style so feel free to put it into muffin cups or mini tart shells or form into a knish shape.
INGREDIENTS
Serves 6
- 1 puff pastry sheet defrosted
1 large onion diced
oil for sautéing
1–2 cloves garlic minced
8 oz (226 g) fresh broccoli chopped
4 sun-dried tomatoes sliced thinly
1 tsp salt
/8 tsp pepper
A handful cherry tomatoes sliced optional
PREPARATION
Sauté onion in oil until golden. Add garlic and broccoli and continue to sauté another 3 minutes. Add sun-dried tomatoes salt and pepper. Stir and remove from flame. Allow to cool.
Preheat oven to 350°F (180°C). Roll out the puff pastry sheet on a floured surface until thin. Pour the vegetable mixture over the puff pastry sheet and cover with sliced cherry tomatoes. Cover the dough partially over the vegetables as in the picture. You can use a knife to cut off any bits that are covering too much of the center of the galette. Bake for 1 hour. Tip: Serve this with a serving fork and knife or with a cake cutter and let everyone slice their own portion at the table.
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