Broccoli & Cheese Galette

Yield: 6 servings
Total Time:
1 hr 30 mins
We like to char our broccoli before it goes into the galette because we like the crispy edges of broccoli. If you like your broccoli more tender, then just toss the raw broccoli with the olive oil then add it to the galette. This will bake the broccoli to a nice tender texture without the crispy black char. If you do this method, then make sure to cut your broccoli small enough so that it cooks tender during the baking. 
Makes one 9-inch galette


Broccoli/Cheese Filling 

  • 2 teaspoons (10ml) olive oil 
  • 8 ounces (225g) chopped broccoli 
  • 1/2 medium onion , diced
  • salt , to taste 
  • fresh cracked black pepper , to taste 
  • 1 cup grated aged cheddar cheese  , or cheese of choice

Galette dough ingredients

  • 1 1/4 cups (155g) all-purpose Flour
  • 1/2 cup cold unsalted Butter (1 stick or 113g), cut into 1/2-inch (12mm) pieces
  • 1 teaspoon Sugar
  • 1/2 teaspoon kosher salt or sea salt
  • 1/4 cup (60ml) cold Water (you may not end up using the full amount)
  • Egg wash (one egg mixed with 2 tablespoons of water) or Heavy Cream, for brushing the crust


  1. Make the crust: In a bowl, pinch together the flour, butter, sugar, and salt with your fingertips until most of the big chunks of butter are flattened or broken up and there is no remaining dry flour sections.
  2. Incorporate the enough of the cold water into the flour until the mixture binds together and forms a rough ball. Knead the ball just until the dough begins to become smooth. Don't overwork the dough or else it will become tough. 
  3. Roll the dough into a ball, and then flatten into a disk. Wrap in plastic wrap and chill for at least 30 minutes (can be chilled overnight or frozen for future use).
  4. Make the filling: Heat a large skillet over medium-high heat. Add the oil and then add the onion, cook for a minute or so, and then add the broccoli. Cook for 3-5 minutes or until tender and bright green. Season with salt and pepper and set aside.

  5. Make the galette: Preheat the oven to 375°F (190°C). Line a baking sheet pan with parchment paper.

  6. On a floured surface, roll the disk out to a circle about 12 inches (30-cm) in diameter. Gently transfer the dough onto the prepared sheet pan.

  7. Put the broccoli mixture and grated cheese in the center of the dough circle. Spread out to within about 2 inches (5-cm) of the outside edge. Fold the edge of the dough over the filling, creasing and folding until completing the circle. Brush the crust with the egg wash or heavy cream.

  8. Bake for 50 to 60 minutes, or until the crust is golden. Serve warm or at room temperature.

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