Roasted Broccoli And Walnut Galette

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   ["Sieve the plain flour and the whole wheat flour in a bowl and add the salt. Combine well", "Make a well in the middle and add the unsalted butter, cold and diced. Work with the tip of your fingers until you obtain crumbs", "Add the cold water and form a ball. Refrigerate for 20 minutes", "Separate the broccoli florets from the stem. Roast them in a hot oven for 20 minutes on a tray lined with parchment paper. Heat the olive oil in a pan and add the thinly sliced garlic cloves to perfume. Add the broccoli and saute to impregnate the oil and the garlic", "For the bechamel sauce: In a separate pan make a ""roux"" with 1 tbsp unsalted butter and 2 tbsp plain flour. Add the milk and beat vigorously to prevent lumps from forming. Let it thicken. Add salt, pepper and 1/2 teespoon ground nutmeg", "Take the pastry fron the refrigerator and flatten it on a dusted working top, roll it until it is 3 to 4 mm tall and 35 cm round", "Arrange the broccoli florets and the garlic in the middle, leaving 5 cm free from the border", "Sprinkle the coarsely chopped walnuts", "Drizzle the thickened bechamel sauce and top with 2 tbsp grated parmesan cheese", "Fold the edges of the pastry towards the centre", "Preheat oven to 220 C and bake for 30 minutes or until the pastry is slightly golden"]

* Per serving · 4 servings · Values may vary.

No additional tips available.