Broccolini, Sausage & Feta Galette

By ltrodrigu

Added Italian sausage to bulk up to total meal.

Ingredients

• 1/2 pound Italian sausage, cooked and sliced into rounds
• 2 cups all-purpose flour, (spooned and leveled)
• 1/4 cup extra-virgin olive oil
• Coarse salt
• Freshly ground black pepper
• 2 bunches Broccolini (1 pound total) or Broccoli florets
• 1/4 cup grated Parmesan
• 3 ounces crumbled feta or Goat cheese
• 1/4 teaspoon red-pepper flakes
• 1 large egg, lightly beaten

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

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 sausage and 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.