Let’s reminisce for a moment, to bygone days of exceptional SNL casts. Good casts have come and go in phases but, for the sake of today’s treat, I’d like to take a moment to remind you of Dana Carvey singing, 'The Lady I Know.' Alright, here’s another…just for the sake of the memories.
You may already have recognized our budding obsession with all things ‘galette.’ Did you know that there’s a French children’s song about this tasty pastry? “J’aime la galette, savez-vous comment? Quand elle est bien faite, avec du beurre dedans.” (“I like galette, do you know how? When it is made well, with butter inside.”) Mmmm…there’s truly a lack of butter-themed songs in the world. *Sigh*
At any rate, we discovered a recipe in the most recent edition of Everyday Food – the only culinary mag to which we subscribe. Scandalous? Perhaps. Our adaptations included bread crumbs in the center, prior to adding the filling. New culinary technique for Sam: blanching. Not to be confused with this, of course.
Broccolini & Feta Galette
2c all-purpose flour
1/4 c extra-virgin olive oil
sea salt & ground pepper
2 bunches broccolini (1 lb.)
1/4c grated Parmesan (we used Asiago)
2/3c crumbled Feta (we used 4oz.)
4T bread crumbs
1/4t red-pepper flakes
1 large egg, lightly beaten
1. Combine flour, oil, 1t salt, and 1/3 cup ice water (add it by the T until you have a stiff dough). Cover with plastic wrap and let it rest for about 30mins.
2. Preheat oven to 400° with rack in the lower third.
3. Blanch broccolini in a large pot of boiling, salted water (until it turns bright green). Remove with tongs, and transfer to a paper-towel-lined plate.
4. Roll out dough to 1/4" thick, approximately 14" round (doesn't have to be perfect). Transfer to a parchment-lined baking sheet or pizza stone.
5. Sprinkle dough with Asiago/Parmesan and top with Broccolini leaving a 2 1/2" border. Top with feta and red-pepper flakes; season with salt and pepper. Fold dough border over filling and brush with egg.
6. Bake until crust is golden brown, 35-40 minutes. Serve warm or at room temperature.
Yield = 6-8