Broccoli & cauliflower cheese galette with hazelnut spelt pastry

If you hate lining and blind-baking pastry cases, a galette is the tart for you. The rustic shaping is all part of its charm, so don’t fuss over perfect edges too much. The spelt and hazelnut in the pastry gives it a short texture, so handle with care, and add a drizzle more water if you need to.

SERVES 8 PREP 25 mins plus resting and chilling COOK 1 hr

MORE EFFORT V

For the pastry

80g hazelnuts, roughly chopped 120g spelt flour

130g plain white flour, plus extra for dusting

130g cold butter, cubed

1 egg, beaten

For the filling

6 spears Tenderstem or purple sprouting broccoli, split lengthways if very thick ½ cauliflower, cut into 1cm steaks, then into chunks, plus a few of the leaves roughly chopped

1 tbsp olive or rapeseed oil

50g butter

50g flour (spelt or plain white is fine) 200g crème fraîche

150g extra mature cheddar, grated 1½ tsp Dijon mustard

1 egg, plus 1 yolk 1 Heat oven to 200C/180C fan/gas 6. Put the hazelnuts in a small roasting tin and roast for a few mins until starting to deepen in colour and smell nutty. Tip into a bowl and leave to cool completely, then chill until needed. You could do this step the night before to ensure they’re nice and cold.

2 Use the same roasting tin to roast the broccoli and cauliflower (without the leaves), tossed in a little oil for 10 mins until starting to soften and char in places. To make the sauce, melt the butter in a pan over a medium heat, then add the flour, crème fraîche, cheese, mustard and some black pepper. Set back over the heat, whisking continuously until smooth and thick, and the cheese has melted. Cover the surface with cling film (to prevent a skin from forming) and set aside to cool.

3 Tip most of the nuts into a food processor, reserving 8-10 for the top. Pulse briefly until finely chopped. Add the flours and 1/2 tsp salt, and whizz again until combined. Add the butter and continue pulsing until the mixture resembles breadcrumbs, then add the egg and 2-3 tbsp cold water and whizz until the mixture starts to form bigger clumps. Tip onto a work surface and knead briefly to bring the pastry together. Shape into a disc, wrap in cling film and chill for at least 20 mins. Heat oven to 200C/180C fan/gas 6 (if not already on) and line a large baking sheet with parchment.

4 When the cheese mixture has cooled, mix in the whole egg. On a lightly floured surface, roll out the pastry to a circle about the thickness of a £1 coin (don’t worry if the edges look rustic, this is all a part of its charm). Transfer it to the baking sheet. Spread the cheese mixture over the pastry, leaving a border of about 2cm around the edge. Arrange the veg and leaves on top of the cheese sauce. Roughly chop and scatter over the remaining hazelnuts, then fold the sides of the pastry in to create a nice edge around the tart. Brush with the egg yolk and bake for 45 mins until the pastry is golden and crisp and the filling is bubbling. Eat warm.

PER SERVING 480 kcals • fat 37g • saturates 19g • carbs 23g • sugars 2g • fibre 3g • protein 12g • salt 0.7g