Thursday, June 27, 2013

Broccolini and Feta Galette

"Pies and tarts don't always have to be sweet. This savory rustic tart matches Broccolini, a natural hybrid of broccoli and Chinese kale, with salty feta for a delicious meal wrapped in a pretty package."

Serves 8
2 cups all-purpose flour, (spooned and leveled)
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
2 bunches Broccolini (1 pound total)
1/4 cup grated Parmesan
2/3 cup crumbled feta (3 ounces)
1/4 teaspoon red-pepper flakes
1 large egg, lightly beaten
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. Preheat oven to 400 degrees, with rack in lower third. In a large pot of boiling salted water, cook Broccolini until bright green, 1 minute. With tongs, transfer to a paper-towel-lined plate. Roll out dough to a 14-inch round; transfer to a parchment-lined baking sheet. Sprinkle dough with Parmesan and top with Broccolini, leaving a 2 1/2-inch border. Top with feta and red-pepper flakes; season with salt and pepper. 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.
Cook's Note
Swap It: Use broccoli florets instead of Broccolini. Goat cheese can replace the feta.

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