Broccoli & cauliflower cheese galette with hazelnut spelt pastry, cut into slices

Broccoli & cauliflower cheese galette with hazelnut spelt pastry

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(1 ratings)

Prep: 25 mins Cook: 1 hr Plus resting and chilling

More effort

Serves 8

Try this galette tart which uses a hazelnut spelt pastry for a sweet, earthy flavour. It works so well with the broccoli and cauliflower cheese filling

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal480
  • fat37g
  • saturates19g
  • carbs23g
  • sugars2g
  • fibre3g
  • protein12g
  • salt0.7g
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Ingredients

    For the pastry

    • 80g hazelnuts, roughly chopped
    • 120g spelt flour
    • 130g plain white flour, plus extra for dusting
      Flour

      Flour

      fl-ow-er

      Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

    • 130g cold butter, cubed
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 egg, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the filling

    • 6 spears Tenderstem or purple sprouting broccoli, split lengthways if very thick
      Purple sprouting broccoli

      Purple sprouting broccoli

      pur-pel spr-ow-ting brok-o-lee

      This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…

    • ½ cauliflower, cut into 1cm steaks, then into chunks, plus a few of the leaves roughly chopped
      Cauliflower

      Cauliflower

      coll-ee-fl-ow-ah

      A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

    • 1 tbsp olive oil or rapeseed oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 50g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 50g flour (spelt or plain white is fine)
      Flour

      Flour

      fl-ow-er

      Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

    • 200g crème fraîche
    • 150g extra mature cheddar, grated
    • 1½ tsp Dijon mustard
    • 1 egg, plus 1 yolk
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    Method

    1. Heat oven to 200C/180C fan/gas 6. Put the hazelnuts in a small roasting tin and roast for a few mins until they start to deepen in colour and smell nutty. Tip into a bowl and leave to cool completely, then chill until needed. You could do this step the night before to ensure they’re nice and cold.

    2. Use the same roasting tin to roast the broccoli and cauliflower (without the leaves), tossed in a little oil for 10 mins until starting to soften and char in places. To make the sauce, melt the butter in a pan over a medium heat, then add the flour, crème fraîche, cheese, mustard and some black pepper. Set back over the heat, whisking continuously until the sauce is smooth and thick and the cheese has melted. Cover the surface with cling film (to prevent a skin from forming) and set aside to cool.

    3. Tip most of the nuts into a food processor, reserving 8-10 for the top. Pulse briefly until finely chopped. Add the flours and ½ tsp salt, and whizz again until combined. Add the butter and continue pulsing until the mixture resembles breadcrumbs, then add the egg and 2-3 tbsp cold water and whizz until the mixture starts to form bigger clumps. Tip onto a work surface and knead briefly to bring the pastry together. Shape into a disc, wrap in cling film and chill for at least 20 mins. Heat oven to 200C/180C fan/gas 6 (if not already on) and line a large baking sheet with parchment.

    4. When the cheese mixture has cooled, mix in the whole egg. On a lightly floured surface, roll out the pastry to a circle about the thickness of a £1 coin (don’t worry if the edges look rustic, this is all a part of its charm). Transfer it to the baking sheet. Spread the cheese mixture over the pastry, leaving a border of about 2cm around the edge. Arrange the veg and leaves on top of the cheese sauce. Roughly chop and scatter over the remaining hazelnuts, then fold the sides of the pastry in to create a nice edge around the tart. Brush with the egg yolk and bake for 45 mins until the pastry is golden and crisp and the filling is bubbling. Eat warm.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    pettle
    19th May, 2018
    5.05
    I made this for my family of four - got thumbs up from the children and I but husband hated it but he hates most vegetarian food. - i didn't have any creme fraiche so used low fat creme cheese with a bit of extra milk which seemed to work fine. Definitely make again.
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