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.