Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Broccoli-Tomato Galette Recipe
    Lost? Site Map

    Broccoli-Tomato Galette

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    15 mins

    1 hrs 10 mins

    Dr. Jenny's Note:

    DH and I enjoyed this recipe from the March 2013 "Vegetarian Times" last night. We used Quick and Easy Pizza Crust 443456, which we often do, for the crust and made our own pesto. Since we used our own crust, we baked less time than the recipe specifies. You can roast the broccoli while the tomatoes are roasting so make sure you read steps 1 and 2 at the same time.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Toss together broccoli, onion, and oil in baking dish. Roast 20 minutes, or until tender. Cool 10 minutes.
    3. 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 375F; bake 40 minutes or until golden.
    4. 4
      Store/Serve: Cool, wrap in foil, and refrigerate up to 2 days, or freeze 1 month. Reheat 15 minutes at 350F before serving (thaw first if frozen).

    Browse Our Top Lunch/Snacks Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Broccoli-Tomato Galette

    Serving Size: 1 (162 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 130.8
     
    Calories from Fat 81
    62%
    Total Fat 9.1 g
    14%
    Saturated Fat 3.2 g
    16%
    Cholesterol 15.6 mg
    5%
    Sodium 131.1 mg
    5%
    Total Carbohydrate 8.0 g
    2%
    Dietary Fiber 1.0 g
    4%
    Sugars 2.2 g
    8%
    Protein 6.3 g
    12%

    The following items or measurements are not included:

    whole wheat pizza dough

    pesto sauce

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites