Tenderstem® broccoli Galette with Lardons, Mushrooms & Brie
Method
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Start by making the batter for the galettes. Put the flour, egg, sparkling water, melted butter and salt in a bowl and whisk together. Place the batter in the fridge for at least 2 hours to rest.
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When you are ready to make the galette, fry the shallots and lardons in the oil for 5 minutes, then add the mushrooms and season. Fry for a further 5 minutes until everything is nicely cooked. Take the pan off the heat and stir through the chunks of brie which will melt and hold the mixture together. Set to one side.
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Whilst the mushroom mixture is cooking either steam or boil your Tenderstem® broccoli for 3-4 minutes until tender.
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In a large non-stick pan, heat a little of the oil and add a ladle of the galette batter into the pan. Tip the pan around to spread it out nice and thinly, just as you would to make an ordinary pancake. Remember, the first one is usually a disaster so do not fret and just try again if this is the case!
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After it has cooked on one side for 3 minutes, it should be ready to flip over and cook on the other side for a further 3 minutes. Slide the cooked galette out onto a plate. Repeat with the rest of the oil and batter mixture.
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Place spoonfuls of the lardon, brie and mushroom mixture in the middle of the top of each galette, then add 3-4 stems of Tenderstem® broccoli to each. Fold the bottom half up and the two sides in to make a pocket, and serve.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
