Broccoli Galette With Feta and Onion

broccoli-galette
Photo by Charles Masters
Broccoli Galette With Feta and Onion 3.4 25 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 470 calories
    • Fat 32 g
    • Sat Fat 10 g
    • Cholesterol 25 mg
    • Sodium 690 mg
    • Protein 7 g
    • Carbohydrate 38 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 151 mg

Heat oven to 400° F. Heat the oil in a large pot over medium heat. Add the onions and ¼ teaspoon each salt and pepper. Cook the onions, stirring occasionally, until golden brown and completely soft (adding 1 to 2 tablespoons water, if needed, to scrape up any browned bits), 15 to 20 minutes. Add the broccoli, half the Feta, and the rosemary.

Meanwhile, roll the piecrust on a floured surface into a 14-inch circle. Place on a parchment paper–lined baking sheet. Brush the crust with the mustard, leaving a clear 1½-inch border.

Top the piecrust with the broccoli mixture, leaving the same border. Fold the edges of the piecrust over toward the center, overlapping slightly and covering the filling by about 1 inch. Top the filling with the remaining Feta.

Ingredients

  1. Check ¼ cup olive oil
  2. Check 2 large onions, sliced
  3. Check Kosher salt and black pepper
  4. Check 1 small head broccoli, roughly chopped
  5. Check 3 ounces Feta, crumbled (about ¾ cup)
  6. Check 1 teaspoon chopped rosemary
  7. Check 1 9-inch refrigerated rolled piecrust (from a 15-ounce package)
  8. Check All-purpose flour, for rolling the dough
  9. Check 1 tablespoon Dijon mustard
  10. Check Green salad, for serving

Directions

  1. Heat oven to 400° F. Heat the oil in a large pot over medium heat. Add the onions and ¼ teaspoon each salt and pepper. Cook the onions, stirring occasionally, until golden brown and completely soft (adding 1 to 2 tablespoons water, if needed, to scrape up any browned bits), 15 to 20 minutes. Add the broccoli, half the Feta, and the rosemary.
  2. Meanwhile, roll the piecrust on a floured surface into a 14-inch circle. Place on a parchment paper–lined baking sheet. Brush the crust with the mustard, leaving a clear 1½-inch border.
  3. Top the piecrust with the broccoli mixture, leaving the same border. Fold the edges of the piecrust over toward the center, overlapping slightly and covering the filling by about 1 inch. Top the filling with the remaining Feta.
  4. Bake until golden brown, 30 to 35 minutes. Serve warm, with the salad.