nutritional information

Per Slice:

  • Calories: 395
  • Protein: 15 g
  • Total Fat: 19 g
  • Saturated Fat: 5 g
  • Carbohydrates: 48 g
  • Cholesterol: 21 mg
  • Sodium: 632 mg
  • Fiber: 9 g
  • Sugar: 4 g

Broccoli-Tomato Galette

Broccoli-Tomato Galette

Serves 4

This rustic pie takes up less space in the fridge or freezer than a typical pizza.
  • 4 plum tomatoes, halved and seeded
  • 3 cloves garlic, sliced
  • 1 Tbs. chopped fresh oregano
  • 4 cups broccoli florets
  • ½ small onion, sliced (½ cup)
  • 4 tsp. olive oil
  • 1 12-oz. pkg. prepared whole-wheat pizza dough, at room temperature
  • ¼ cup prepared pesto
  • ½ cup shredded fontina cheese

1. Preheat oven to 450°F. Line baking sheet with foil. Place tomato halves cut side up on baking sheet. Insert 2 slices of garlic in each tomato half; sprinkle with oregano. Roast 30 minutes.

2. Toss together broccoli, onion, and oil in baking dish. Roast 20 minutes, or until tender. Cool 10 minutes.

3. Roll dough into 10-inch circle. Transfer to baking sheet coated with cooking spray or lined with parchment paper. Spread pesto on crust; sprinkle with cheese. Top with vegetables, leaving 2-inch rim. Fold 1 inch of crust edge inward. Reduce oven temperature to 375°F; bake 40 minutes, or until golden.

STORE/SERVE Cool, wrap in foil, and refrigerate up to 2 days, or freeze 1 month. Reheat 15 minutes at 350°F before serving (thaw first if frozen).

March 2013 p.57

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comments

veggie pizza

Kathryn - 2014-03-12 04:22:25

It's not easy getting my carnivores to eat my cooking but this one is delicious & will be a repeat.

Mary - 2014-01-26 00:14:40

Broccoli tomato galette

Amy - 2013-03-30 18:56:43

Doesn't this look good?

Tracey - 2013-03-19 10:52:20

I can't eat basil without a strong wave of heartburn. I substituted sun-dried tomato pesto for the basil pesto. This recipe was perfect! I especially love the oil flavored by the garlic and tomato that pools in the tomato halves. I wish I could just bottle that!

Christine - 2013-03-17 01:08:15