A delicious way to serve broccoli and spinach. The pastry takes a little while to prepare but it’s worth the effort.

Image of Gluten Free Broccoli and Spinach Galette

Broccoli and Spinach Galette

 Ingredients
  • 1 batch of my gluten free puff pastry
  • 250g ricotta cheese
  • 50g parmesan cheese, grated
  • 1 egg,lightly beaten
  • 6 bocconcini
  • 1 head broccoli
  • 250g spinach
  • 2 cloves garlic
Method
  • Preheat the oven to 200C.
  • Line a baking dish with baking paper.
  • Roll out the puff pastry to about 5mm thick, place on the baking paper and score a line about 2.5cm in from the edge. Cut as deep as you can without cutting right through the pastry.
  • Mix the ricotta cheese with the most of the egg and parmesan cheese. Leave a little egg to glaze the pastry.
  • Spread over the puff pastry, up to the cut marks.
  • Mince the garlic cloves and add to a pan with the spinach and a little butter.
  • Fry gently until the spinach is wilted.
  • Scatter the spinach and chopped broccoli over the ricotta cheese mix.
  • Scatter the bocconcini over the top.
  • Bake for 25 to 30 minutes, until the pastry is golden brown. (A little water squirted into the oven to create steam will help the puff pastry rise.

 

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