BROCCOLINI AND FETA GALETTE
Pies and tarts don't always have to be sweet. This savory rustic tart matches broccolini with salty feta for a delicious meal wrapped in a pretty package.
Provided by Martha Stewart
Categories Appetizers
Time 1h15m
Number Of Ingredients 8
Steps:
- In a medium bowl, combine flour, oil, 1 teaspoon salt, and 1/3 cup cold water. With a fork, stir to combine. Knead dough 1 minute. Cover with plastic wrap and let rest 30 minutes.
- Preheat oven to 400 degrees, with rack in lower third. In a large pot of boiling salted water, cook Broccolini until bright green, 1 minute. With tongs, transfer to a paper-towel-lined plate.
- Roll out dough to a 14-inch round; transfer to a parchment-lined baking sheet. Sprinkle dough with Parmesan and top with Broccolini, leaving a 2 1/2-inch border. Top with feta and red-pepper flakes; season with salt and pepper. Fold dough border over filling and brush with egg. Bake until crust is golden brown, 35 to 40 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 248 g, Fat 10 g, Fiber 1 g, Protein 8 g
SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON
When baked, feta gains an almost creamy texture, similar to goat cheese but with feta's characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.
Provided by Yasmin Fahr
Categories dinner, easy, lunch, weeknight, one pot, vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
- Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
- Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.
FARFALLE WITH BROCCOLI
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
- Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.
BROCCOLINI WITH FETA
I had this fresh, easy and delicious side dish at a hotel restaurant while travelling on business and decided that I could replicate it at home. Goes well with a rich chicken main dish.
Provided by LouCooks
Categories Vegetable
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 3
Steps:
- Steam broccolini until crisp tender;.
- cut feta into small cubes;.
- place broccolini on warmed plates;
- crumble feta over;.
- drizzle with olive oil.
Nutrition Facts : Calories 69.4, Fat 6.6, SaturatedFat 2.7, Cholesterol 13.3, Sodium 167.5, Carbohydrate 0.6, Sugar 0.6, Protein 2.1
BROCCOLINI AND FETA GALETTE
SMART SUBSTITUTION This savory pie's flaky crust is made with olive oil instead of butter, reducing the amount of saturated fat. The galette is easy to assemble and versatile: If you can't find Broccolini, substitute broccoli florets, or try crumbled goat cheese in place of feta.
Yield serves 6
Number Of Ingredients 9
Steps:
- In a medium bowl, combine flour, oil, 1 teaspoon salt, and the water. With a fork, stir to combine. Knead dough 1 minute. Cover with plastic wrap and let rest 30 minutes.
- Preheat oven to 400°F, with rack in lower third. In a large pot of boiling salted water, cook Broccolini until bright green, about 1 minute. With tongs, transfer to a paper-towel-lined plate.
- On a lightly floured surface, roll out dough to a 14-inch round; transfer to a parchment-lined baking sheet. Sprinkle dough with Parmesan and top with Broccolini, leaving a 2 1/2-inch border. Top with feta and red-pepper flakes; season with salt and pepper. Fold dough border over filling and brush with beaten egg.
- Bake until crust is golden brown and topping is heated through, 35 to 40 minutes. Serve warm or at room temperature.
- (Per Serving)
- Calories: 305
- Fat: 13.4g (3.6g Saturated Fat)
- Protein: 11.5g
- Carbohydrates: 35.4g
- Fiber: 1.6g
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