Josh’s Recipes
Broccoli and Cheese Galette
6 slices
porce4 hr to overnight
celkový časIngredience
FOR THE CHEDDAR CHEESE PIFF PASTRY
300 grams (2½ cups) all-purpose flour
1 tablespoon granulated sugar
1 ½ teaspoons Diamond Crystal kosher salt
170 grams (1 ½ cups) coarsely grated sharp cheddar cheese
200 grams (14 tablespoons) cold, unsalted, American- style butter, cut into ½-inch cubes, OR 170 grams (12 table- spoons) cold, unsalted, European-style butter, cut into 1-inch cubes
130 grams (½ cup plus 1 tablespoon) cold water, plus more
FOR THE GALETTE
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
225 grams (1 cup) whole milk
170 grams sharp cheddar cheese, coarsely grated (1 ½ cups)
1 tablespoon Dijon mustard kosher salt and freshly ground black pepper
1 medium head broccoli (about 12 oz/340 g)
1 tablespoon neutral oil
Pokyny
MAKE THE CHEDDAR CHEESE PASTRY (can skip by getting store bought puff pastry dough)
Whisk together the flour, sugar, and salt. Add the cheese and whisk until evenly incorporated.
Add the butter cubes and toss them in the flour with your fingers. Working quickly, smash each cube with your thumb and finger once, then set aside. (No need to be precise or try to evenly flatten it, just quickly work your way through each cube and don't overwork them. We want big chunks of butter.)
Using a stiff silicone spatula, toss the smashed cubes to distribute, then create a well in the center of the flour/butter mixture. Pour all the water into the well at once. Use the spatula to thoroughly stir and smash the mixture along the side of the bowl, until almost all the flour is barely moistened and shaggy, but not wet or fully coming together-some dry bits are okay. (It will take at least 1 minute of mixing before you can accurately assess the hydration of the dough.)
Stop and assess the hydration of the dough:
Are there large pockets of dry flour left? Add more water I tablespoon at a time, mixing with a stiff spatula for 1 minute to distribute before adding more.
Is the butter already melting and smearing into the dough? Pop the whole bowl into the refrigerator to chill before proceeding.
Do you see large lumps of moistened dough, interrupted with big chunks of butter, and small pockets of dry flour? It's just right! Move forward to the next step.
Lightly dust a clean surface with flour and dump out the entire mixture. (It won't look like it's holding together at this point.) Use a bench scraper to roughly gather the mixture into a rectangle and lightly dust the surface with flour.
Using a rolling pin, press and roll the dough out roughly into a square until ½ inch thick. (The dough will still look like it's not holding together at this point; that's okay.)
Use the bench scraper to fold the top third of the dough and butter bits over the middle. Repeat with the lower third, folding it over so you have a long rectangle of barely together dough. Fold this rectangle of dough bits in half, gathering any pieces that fall off, and press them on top.
Lightly dust the work surface and dough once more.
Using a rolling pin, once again press and roll out the dough until roughly ½ inch thick. Repeat the process from earlier, using a bench scraper to fold the lower and top third of dough over the middle, and folding the entire rectangle of dough in half.
Stop and assess the lamination of the dough:
Are there still large sheets of naked butter and/or the dough isn't holding together? Repeat the earlier process of rolling and folding the dough, then reevalu-ate.
Is the dough very soft and the butter melting? Quickly transfer the whole thing to a parchment-lined sheet pan and chill in the refrigerator before proceeding.
Have the butter cubes mostly vanished (thin streaks of butter are okay) and the dough is looking smooth and holding together? Then you can stop folding here and proceed to the next step!
Using a bench scraper, divide the dough in half. If your kitchen is warm, tightly wrap the dough in plastic and chill for 15 minutes before using the dough in a recipe, otherwise, proceed as directed in the recipe. The dough can be made in advance, wrapped, and refrigerated for up to 2 days or frozen for 3 months. The refrigerated dough needs to be brought to room temperature for 20 to 40 minutes before rolling. Frozen dough should be thawed in the refrigerator overnight, then brought to room temperature for 20 to 40 minutes before rolling.
SHAPE THE DOUGH
On a lightly floured surface, using a rolling pin, roll the dough into a 14-inch round ⅛ to ¼ inch thick, frequently rotating the dough and sprinkling with flour as needed. Dust off any excess flour with a pastry brush.
Line sheet pan with parchment paper. Fold the dough into quarters and unfold it onto the sheet pan. (The ends might extend past the pan, that's okay.) Chill in the fridge for at least 2 hours and up to 2 days in advance.
MAKE THE CHEESE SAUCE
In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stir- ring constantly until the mixture is foamy, light blond, and just beginning to smell toasty, about 2 minutes.
Add the milk a splash at a time, whisking constantly.
Bring the mixture to a simmer and cook, whisking frequently, until thickened and the sauce coats the back of a spoon, about 5 minutes.
Remove from the heat and add the cheddar and mustard, stirring until the cheese is melted (the mixture will be very thick). Season with salt and pepper to taste.
Scrape into a small bowl, press plastic wrap directly onto the surface, and refrigerate until fully cooled, at least 2 hours (or make ahead and keep in the fridge for up to 2 days).
ASSEMBLE TO THE GALETTE
Position a rack to the lower third of the oven and heat to 375°F (190°C).
Trim and discard the tough end of the broccoli stem. Peel the broccoli stem to remove the tough outer skin. Thinly slice the stem and the florets. (They won't be in even pieces and the florets will crumble, that's fine.)
Place in a large bowl and toss with the oil and a big pinch of salt.
Spread the cooled cheese sauce onto the chilled dough round, leaving a 1½-inch border. (Because the sauce is so thick, the crust needs to be fully chilled, or it will tear when you try to spread on the sauce.)
Cutting from the edge of dough to the start of the filling, make slits in the border of the galette at 2- to 3-inch intervals (the slits are optional but make for a more beautiful presentation). Fold the flaps up and over the filling, slightly overlapping.
Top with the sliced broccoli in an even layer to the edge of the galette (it's okay for it to go over the flaps). (It will look like too much. Don't worry, it will cook down.)
Bake until the crust is golden brown and the broccoli has charred, 45 to 50 minutes. Rest for 10 minutes. Using the parchment paper, slide the galette onto a cutting board and cut into wedges. Serve right away.
Poznámky
From: ‘Start Here’ by Sohla El-Waylly
6 slices
porce4 hr to overnight
celkový čas