There is a season: A versatile galette to fill

  • A galette stuffed with blue cheese and broccoli is a sight to behold. MOLLY PARR

Published: 6/13/2020 11:51:10 AM

When I started my blog, Cheap Beets, a decade ago this summer, the goal was simple: how to eat well for less. Times were tough then, after my husband was furloughed and then laid off from his job with public television during the Great Recession. But by having a well-stocked pantry and avoiding expensive items like meat, we made it through the uncertain times.

Now it’s my turn to be out of work, along with so many others. So apparently, eating well for less is in no danger of going out of style anytime soon.

I’m originally from the Pioneer Valley and moved back here exactly four years ago for a job at Smith College. But this month I became one of the 231 Smith employees who were furloughed for the summer. Now I’m starting my Sundays applying for unemployment — and writing on Saturdays to share recipes from my mostly vegetarian kitchen.

With our two daughters, life has gotten busier since I started my blog, and I find myself posting photos of my food on Instagram more than writing blog posts. But since I have some time on my hands this summer, I am revisiting it with an eye toward turning it into a cookbook. I’m grateful for the chance here to make all of you recipe testers!

Our CSA (community-supported agriculture) from Mountain View Farm is going to start up next week, and we’re cultivating a very large garden this summer, so many of my coming recipes will feature local produce. However, my first recipe was based on what was on sale at the market when I put on my mask last week and went inside.

I love this galette recipe, which is based on a Jacques Pepin apple dessert. I use his dough, basically, minus the sugar to make it savory. Sometimes I add herbs to the dough. It takes less than five minutes to pull together in a food processor, and it has never steered me wrong. It’s flaky like a pie crust, but a little sturdier; you could eat a slice of this galette with your hand, like a pizza, if you were taking it out on a picnic, or too lazy to get a fork and plate.

This time I filled it with broccoli and blue cheese, but that decision was based solely on the fact that both were on sale. If blue cheese is too strong for you, replace the blue cheese with a cup of ricotta and a beaten egg instead. I’ve done pre-roasted veggies and smoked mozzarella as a filling, and last year I made a sweet one with almond cream and roasted rhubarb.

A couple notes on ingredients: When I find butter on sale, like I did a few weeks ago, I buy several packages at once and store them in the freezer until needed. This recipe calls for unsalted butter, as most recipes do. And I actually found a huge bag of flour at CVS last week. Smaller stores like Cooper’s have consistently had flour when I’ve checked.

Broccoli andblue cheese galette

(Galette dough adapted from Jacques Pepin’s country apple galette)


1½ cups all-purpose flour

¼ teaspoon kosher salt

10 tablespoons (1¼ sticks) cold unsalted butter, cut into ½-inch pieces

1/3 cup ice-cold water

For the dough: Put the flour, salt and butter in a food processor and process for about 5 seconds. Add the water and process for another 10 seconds, until the dough just begins to come together. Remove the dough from the processor and press it into a disk (there should still be visible pieces of butter.) Wrap in plastic wrap and refrigerate while you prepare the filling.

When you are ready to make the galette, preheat the oven to 400 degrees, with a rack in the center and remove the dough from the refrigerator.

For the Filling

4 cups broccoli

1 onion, chopped (about 1 cup)

1 cup crumbled blue cheese

Kosher salt

Olive oil for the pan

Clean the broccoli and pulse in a clean food processor 20 times. It’s ok if not all the broccoli is pulsed; some florets may still be intact and that’s fine.

Heat about a tablespoon of olive oil in a large saute pan on medium heat. Add the chopped onion with a pinch of kosher salt, and saute until it’s translucent and softened, about 10 minutes.

Add the pulsed broccoli and a hefty pinch of kosher salt to the softened onions. Cook the broccoli until bright green, about 5 minutes.

Once the broccoli is cooked, stir in the crumbled blue cheese.

On a lightly floured work surface, roll the dough into a 12-by-14-inch rectangle. Transfer to a rimmed cover sheet covered with parchment paper or a silpat.

Pour the broccoli-onion-cheese mixture into the center of the dough, spreading it out to within 1 inch of the edges. Fold the edges of the pastry over the broccoli mixture to create a 1-inch border.

Bake for 1 hour, or until the pastry is brown and crisp. Serve the tart lukewarm or at room temperature.

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