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Broccolini and Feta Galette

October 6, 2013

When we were in France not too long ago lots of restaurants served galettes which is a French term for a flat round crusty cake, very similar to a pastry. They were pretty tasty. I looked up some recipes online to try to replicate what we had, but didn’t realize most galettes are sweet whereas the ones we had were savory. It was tough to find a recipe I was looking for, but I finally came across this one. I followed the instructions for the dough perfectly, but it was not very dough-like at all. It was very dry, tough to roll, and didn’t cook well. I’d like to make the filling again, but I will definitely use a different dough recipe.

Difficulty: More difficult (due to dough)
Prep Time: 30 min
Cook Time: 35-40 min
Chill Time: 1 hour
Total Time: 2 hours 10 min
Yield: 4 to 6 servings
Taste: Great with new dough recipe

UPDATE: I made it again with a different dough recipe and it turned out great!  Newer dough recipe is first and older second.


New Dough Ingredients:
1 1/4 cup all-purpose flour
1/4 tsp table salt
8 tbs cold unsalted butter
1/4 cup plain yogurt or sour cream
2 tsp fresh lemon juice
1/4 cup ice water

Filling Ingredients:
2 bunches Broccolini (1 pound total) can substitute broccoli
5 slices of prosciutto
1/4 cup grated Parmesan
2/3 cup crumbled feta (3 ounces)
1/4 teaspoon red-pepper flakes
1 large egg, lightly beaten



1) Whisk together flour and salt in a large bowl. Sprinkle pieces of butter over the dough. Using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.

2) In a small bowl mix together yogurt or sour cream, lemon juice, and water. Add this wet mixture to the butter-flour mixture.

3) With your fingertips or a wooden spoon, mix the liquid until large lumps forms. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.

4) Preheat oven to 400 degrees, with rack in lower third.

5) In a large pot of boiling salted water, cook Broccolini until bright green, 1 minute. With tongs, transfer to a paper-towel-lined plate.

6) Roll out dough to a 12-inch round; transfer to a parchment-lined baking sheet. Sprinkle dough with Parmesan and top with prosciutto and Broccolini, leaving a 2 1/2-inch border. Top with feta and red-pepper flakes; season with salt and pepper.

7) Fold dough border over filling and brush with egg. Bake until crust is golden brown, 35 to 40 minutes. Serve warm or at room temperature.



Not so pretty dough

Not so pretty dough with my initial dough recipe

Old Dough Ingredients:
2 cups all-purpose flour
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper

Old Dough Procedure:

1) In a medium bowl, combine flour, oil, 1 teaspoon salt, and 1/3 cup cold water. With a fork, stir to combine. Knead dough 1 minute. Cover with plastic wrap and let rest 30 minutes.

New Dough: Smitten Kitchen
Old Dough: Martha Stewart


From → Main Dish, Travel

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