Broccoli-Tomato Galette
Ready In: 1 hr 25 mins
Serves: 4
Ingredients
- 4 plum tomatoes, halved and seeded
- 3 garlic cloves, sliced
- 1 tablespoon chopped fresh oregano
- 4 cups broccoli florets
- 1⁄2 small onion, sliced (1/2 cup)
- 4 teaspoons olive oil
- 1 (12 ounce) package prepared whole wheat pizza dough, at room temperature (or make your own)
- 1⁄4 cup prepared pesto sauce
- 1⁄2 cup shredded Fontina cheese
Directions
- 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.
- Toss together broccoli, onion, and oil in baking dish. Roast 20 minutes, or until tender. Cool 10 minutes.
- 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.
- 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).
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