Beautiful heads of broccoli from our local community farm inspired this recipe. Centering the week's menu on what's in season and local helps us stay on budget. And we get to support local growers spending countless hours making sure we are fed. Thank you for all you farmers do!
Today I had extra time and thought I'd get a jump on meal prep. Also used it as a chance to work on basic kitchen/cooking skills with the boy. I think he enjoys it; it's hard to tell at this age:) Anyway, his galette came out far better looking than mine so he's got the skill and patience his mother lacks.
If you are so inclined, you can prep the filling and bake at a later time; it's an easy weeknight meal with the help of ready made pie crusts. Reheat in a light oven or toaster oven for a delicious lunch.
*This dish highlights our Salt Free and Italian Spice Blends.*
Broccoli Galette with Herbed Ricotta
- 2 ready made pie crusts, room temperature
- 2 bunches broccoli, trimmed (use tender stalks too, thinly sliced)
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 8 oz. ricotta
- 2 tbsp. butter
- 2 tbsp. Parmesan
- 2 tsp. Salt Free Everyday Blend
- 1 tsp. Italian Blend
- Olive Oil
- Salt + Pepper to taste
Preheat oven to 350. Line (2) two baking sheets with parchment. Roll out pie crusts in a rough rectangle according to directions and place onto baking sheets; set aside. Add Italian Blend to ricotta in small bowl; set aside.
In heavy skillet or pot, melt butter and oil over medium heat. Add onions and garlic until translucent and fragrant. Add broccoli, Salt Free Blend, salt and pepper to taste. Cook broccoli quickly (2-3 minutes max) until bright green. Remove from heat.
Add half portion of broccoli filling to each pie crust, leaving about 1.5 inches along the edge. Dollop small amounts of ricotta all over broccoli mixture. Start folding up sides and sprinkle with Parmesan. Bake for about 30-40 minutes until golden. Cool slightly before cutting.
Tammy & Kymani