It seems galettes are this seasons hottest recipe to make at the moment. I am seeing them pop up on commericals, twitter, facebook, pinterest and every cookbook on the shelves in the grocery store. I am a huge fan of pastry based recipes. Who isn’t? They are hearty, comforting and delicious. The beauty of galettes is that you can make them savory or sweet and put just about anything in them. The kids love them filled with tomato sauce, leftover hamburger, and mozzarella and hubby perfers meat, potatoes, and gravy for a quick easy dinner. You can make a variety of flavors all in one go which makes everyone happy in the family. We have been trying to eat a lot more vegetables in this house every chance we get so this Spring I have been making galettes packed full of vegetables. I came across samphire a few weeks back and decided to buy some and try it out. I have never had it before. It’s very salted green vegetable I have been told they are like mini asparagus. Either way, I was eager to cook with them. I thought why not make a vegetable galette with them the saltiness would add to the savory pastry dish. Samphire Broccoli Galettes were born!
- 500g Your favorite pastry recipe or store bought pastry dough
- Ricotta Cheese
- 10 Broccoli Stems
- 90g Samphire
- 5 Cherry Tomatoes
- 1/4 Red Onion
- Feta Cheese to sprinkle if desired for extra flavor
- Balsamic Vinegar to drizzle for taste
- Salt and Pepper to taste
- 1 egg to glaze sides
- Bring your dough to room temperature
- Preheat oven 180 C
- Roll out and cut five - 14 inch circles out using an upside down bowl
- Place parchment paper on cookies sheets and set your pastry circles spread out on top
- Boil broccoli and samphire together in a pan for 2 minutes
- Spoon ricotta in the middle of each pastry circle leaving the edges clear
- Place drained broccoli and samphire on top of ricotta cheese
- Dice red onion and cherry tomatoes into small chunks and spread over top
- Salt and Pepper
- Beat one egg to glaze sides then fold side upward slightly covering filling and pinch at the folds
- Glaze outer side of fold with remaining beaten egg
- Cover with foil and bake 10 minutes
- Remove foil and bake a further 10 minutes or until golden brown
- Crumble feta cheese and drizzle balsamic vinegar over top before serving
- Eat warm or cold which ever you prefer
- Serve with a side of rocket salad
- These are great to fill with any of your favorite savory fillings or vegetables. Try a variety of vegetables or add leftover cooked meat to your galettes for a hearty meal.
These came out so delicious. The saltiness from the samphire is perfectly paired with the ricotta cheese and pastry crust. I think the feta cheese and balsamic vinegar on top pulls it all nicely together. It does sound like a lot of strong flavors here but I think once baked them all blend so well together and it’s not over powering at all. My daughter, who will try anything, loved these. My son prefers his with just broccoli no onions or tomatoes. You can make them small or large so each one is a portion for a child or adult. I love that they are so easy to make. You can virtually fill them with anything you can think of too.
Why not pin this recipe for later? Use the photo below to try out on your family. Let me know what you think. I love when people try my recipes out and give me feedback. You can catch me on twitter or facebook or instagram, come say hello.