broccolini and carrot galette with coriander

It’s an unsaturated Tuesday and everyone is wondering when the first snow will come.
Bales of hay have been stacked and cold hands wrench root vegetables out of the silent but active earth.But humans aren’t meant to hibernate. The smell of sage kept alive still stimulates and you really need just as much exercise.So don’t go to sleep to dream. Make this galette instead.

Broccolini and Carrot Galette with Coriander

4 ounces small carrots
6 ounces broccolini (or broccoli)
2 tbsp melted butter
1 tbsp olive oil
1/2 tsp ground coriander
1/3 cup of feta
1 sheet of puff pastry
1 beaten egg

Depending on the size of the carrots, either half, quarter or shave them down length-wise. Separate the broccolini into thin stalks. Roll out the puff pastry (be gentle…and ask Alton Brown for tips). Brush all of the dough with the butter and olive oil. Lay on the vegetables, coriander, and feta. Curl in the corners and brush the crusts with the egg. Bake for 30-35 minutes at 400 degrees F.

 

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5 Responses to broccolini and carrot galette with coriander

  1. DannyNicolas says:

    This looks good – how did the carrots turn out? crunchy? soft on the inside, crispy outside?

    • Thanks– the carrots and broccolini were just barely roasted, making them al dente, which I liked. You could pre-roast the carrots for a little caramelization outside and a softer inside. Also, I used smaller, farm fresh carrots which are naturally sweeter.

    • And thanks for the shoutout on Waking Ideas! It’s an honor to be on the same post as Joy and Bea…

  2. Pingback: Fresh Food Links | Waking Ideas

  3. shelton says:

    your roots are lovely. i love you and i miss you, like the way it is with children.

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