EASY BROCCOLI SPINACH GALETTE

FREE-FORM, PIE-PASTRY GOODNESS

This delicious savoury galette is made with a pie dough pastry and includes ground flax for extra nutrients and minerals, but feel free to use a puff pastry in its place. As always, we use flour from The Flourist because it is unrefined, unbleached, unprocessed, and is traceable. Read more on why we care about that here. You can also use “00” flour, which is preferred by some who have gluten intolerances (but avoid all wheat if you have celiac disease).

Noteworthy: this same recipe can be used for sweet galettes such as those with rhubarb and/or berry fillings; just be sure to add 1 tbsp of sweetener (maple syrup or honey) to your dough if doing so.

YOU’LL NEED:

2 1/4 cups flour (“00” or fresh-milled whole, local grain)

2 tbsp of ground flax seed

1 tsp salt

1 tbsp coconut oil

1 cup grass-fed, pasture-raised butter

4 tbsp ice-cold water

3 cloves organic/farmers market garlic

1/4 organic/farmers market onion

1 head organic/farmers market broccoli

1 handful organic/farmers market spinach

1/2 cup grated Parmesan cheese (or any hard cheese you prefer)

1/4 cup heavy cream (pasture-raised, grass-fed)

1 tbsp Maldon Sea Salt Flakes

LESS COMMON TOOLS:

culinary brush (rubber or bamboo paint brush style)

food processor

baking sheet and parchment paper

beeswax fresh food wrap (or plastic wrap)

flour sifter

*We grind flax seeds and keep them in our fridge to retrieve when baking*

How To Make it!

Feel free to refer to the photos below. They don’t include every detail like the below instructions do, but they should help you envision what is happening in each step.

STEPS:

1) Place 1 1/4 cups of flour, 2 tbsp ground flax, and 1 tsp salt into food processor; pulse until mixed well.

2) Chop up 1 cup of cold butter into cubes (about 1/2 inch wide)

3) Place butter into the food processor. Pulse until mixed. Add another cup of flour and pulse until the mixture looks crumbly.

4) Empty the mixture into a large bowl, then slowly add 4 tbsp of ice-cold water while folding the dough over itself with a spatula. Continue folding until the dough forms a ball.

5) Remove the ball (pat down with clean hands if desired). Cut ball in half and form two puck-shaped mounds. Cover in beeswax or plastic wrap and place in fridge.

6) Chop garlic, onion, and broccoli into very small pieces (pictured below)

7) In cast-iron pan, heat 1 tbsp coconut oil. Sauté garlic and onions until lightly-browned or wilted.

8) Add broccoli and cook for about 7 minutes (or until semi-soft).

9) Wash and dry your spinach. Add spinach to cast-iron pan and stir for under 1 minute. Add salt to taste, stir, and remove from heat. Set aside.

10) Cover a clean counter with a dusting of flour to roll out dough. Tip: with a spoon, scoop flour into a sifter and move it above/around the surface you’ll be rolling on.

11) Remove dough from fridge/wrap and roll it out until 1/4 inch thick. With a medium-sized cereal bowl, cut out circles. Repeat with second puck of dough for more galettes.

12) Place parchment paper on baking sheet and space out pastry circles on sheet; sprinkle grated cheese on top of circles.

13) Scoop a spoonful of the greens into middle of the pastry circles. Fold the edges up and over the greens-filling into a hexagon shape. This part takes practise but fortunately, you get a few tries.

14) With your culinary brush, paint the up-facing dough parts with the light cream (melted butter works here too). Sprinkle more cheese, then sea salt flakes on top.

15) Place baking sheet/galettes in freezer for 10 minutes. Heat oven to 400°F. Bake for 30 minutes or until golden brown.

16) Remove, let cool, and eat!