Broccoli and Cheese Galette Recipe (2024)

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  • Baking
  • Savory

The secret to this creamy vegetable tart is Mornay sauce, the same cheese sauce used for a traditional mac and cheese.


Daniel Gritzer

Broccoli and Cheese Galette Recipe (1)

Daniel Gritzer

Senior Culinary Director

Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.

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Updated July 02, 2019

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Broccoli and Cheese Galette Recipe (2)

Why It Works

  • Pre-cooking the vegetables tenderizes them and reduces their moisture.
  • An egg wash gives the pastry a glossy sheen, and helps seal the edges.

Inspired by the childhood classic of broccoli with cheese, this savory free-form pie is loaded with sautéed broccoli and onions tossed in a rich and creamy Gruyère cheese sauce.

How to Make Vegetable Galettes

Recipe Details

Broccoli and Cheese Galette Recipe

Active90 mins

Total2 hrs 30 mins


  • 1/2 batch old-fashioned flaky pie dough

  • 5 tablespoons (75ml) extra-virgin olive oil, divided

  • 1 pound (450g) broccoli, cut into small florets with stalk slivers attached

  • 1 medium (8-ounce, 225g) yellow onion, thinly sliced

  • Kosher salt

  • 1 1/2 tablespoons unsalted butter

  • 1 1/2 tablespoons all-purpose flour

  • 1 cup (235ml) whole milk

  • 6 ounces (170g) grated Gruyère cheese, divided

  • 1 large egg, beaten


  1. Prepare Old-Fashioned Flaky Pie Dough according to the recipe. After rolling, folding, and dividing dough in half, roll one portion into a 14-inch round. Transfer to a parchment-lined aluminum rimmed baking sheet, cover with plastic, and refrigerate to relax and chill dough, at least 2 hours or up to 24.

  2. In a large sauté pan, heat 3 tablespoons (45ml) olive oil over medium-high heat until shimmering. Add broccoli and cook, stirring occasionally, until broccoli is crisp tender and lightly browned in spots, about 5 minutes.

  3. Add onion along with the remaining 2 tablespoons (30ml) olive oil, season with salt, and cook, stirring, for 1 minute. Lower heat to to medium-low and continue to cook, stirring occasionally, until broccoli and onions are tender, about 8 minutes longer. Add 3 tablespoons (45ml) water to pan and, using a spoon, scrape up any browned bits. Remove from heat.

  4. Meanwhile, in a small saucepan, heat butter with flour over medium-high heat, until butter has melted and formed a paste with flour. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisk in milk until smooth and cook, whisking to prevent lumps, until sauce comes to a simmer and begins to thicken slightly. Lower heat to low and cook, stirring, until sauce is thick enough to coat back of a wooden spoon, about 3 minutes. Whisk in 4 ounces (115g) cheese until smooth, moving saucepan on and off heat to keep it hot enough to melt cheese but not so hot that it bubbles rapidly. Season Mornay sauce with salt.

  5. Scrape the Mornay sauce into the broccoli and stir to combine.

  6. Adjust oven rack to lower-middle position and preheat to 400°F. Spread broccoli mixture on prepared dough round, leaving about a 2-inch border of dough all around. With a sharp knife, cut a series of slits in the border of dough, each running from filling to edge of dough, spacing them about 5 inches apart. Fold each segment of dough over filling, tugging gently so the edge of each segment tightly overlaps the one that came before. Chill galette for 10 minutes in the refrigerator.

  7. Brush egg over chilled dough in a thin, even layer (including under each flap). This will give the crust a glossy, golden sheen and help bind the pieces together.

  8. Bake galette for 20 minutes. Sprinkle remaining 2 ounces (55g) cheese all over the pastry, then continue cooking until galette is golden brown around the edges and bubbling in the center, about 20 minutes longer. Let cool 5 minutes, then slice into wedges and serve warm.

Special equipment

Large sauté pan

Make-Ahead and Storage

The galette can be held at room temperature (and served warm or at room temperature) for a few hours after making. Leftovers can be wrapped in plastic and refrigerated, then reheated in a warm oven.

This Recipe Appears In

  • How to Make Vegetable Galettes
  • Savory
  • Gruyere
  • Baked Eggs
  • Eggs
  • Broccoli
Nutrition Facts (per serving)
32g Fat
35g Carbs
12g Protein


Nutrition Facts
Servings: 4to 8
Amount per serving
% Daily Value*
Total Fat 32g41%
Saturated Fat 12g59%
Cholesterol 55mg18%
Sodium 523mg23%
Total Carbohydrate 35g13%
Dietary Fiber 3g12%
Total Sugars 5g
Protein 12g
Vitamin C 38mg190%
Calcium 289mg22%
Iron 2mg9%
Potassium 322mg7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Broccoli and Cheese Galette Recipe (2024)
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