Roasted Broccoli And Walnut Galette

• For the pastry
• 1 cup plus 1 tbsp plain flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, cold and diced
• 6 tablespoons cold water
• For the filling
• 11/2 small broccoli plant
• 3 garlic cloves, thinly sliced
• 2 tablespoons extra virgin olive oil
• 1/2 cup walnuts, coarsely chopped
• 1 cup bechamel sauce
• 2 tablespoons grated parmesan cheese

1. Sieve the plain flour and the whole wheat flour in a bowl and add the salt. Combine well
2. Make a well in the middle and add the unsalted butter, cold and diced. Work with the tip of your fingers until you obtain crumbs
3. Add the cold water and form a ball. Refrigerate for 20 minutes
4. Separate the broccoli florets from the stem. Roast them in a hot oven for 20 minutes on a tray lined with parchment paper. Heat the olive oil in a pan and add the thinly sliced garlic cloves to perfume. Add the broccoli and saute to impregnate the oil and the garlic
5. For the bechamel sauce: In a separate pan make a "roux" with 1 tbsp unsalted butter and 2 tbsp plain flour. Add the milk and beat vigorously to prevent lumps from forming. Let it thicken. Add salt, pepper and 1/2 teespoon ground nutmeg
6. Take the pastry fron the refrigerator and flatten it on a dusted working top, roll it until it is 3 to 4 mm tall and 35 cm round
7. Arrange the broccoli florets and the garlic in the middle, leaving 5 cm free from the border
8. Sprinkle the coarsely chopped walnuts
9. Drizzle the thickened bechamel sauce and top with 2 tbsp grated parmesan cheese
10. Fold the edges of the pastry towards the centre
11. Preheat oven to 220 C and bake for 30 minutes or until the pastry is slightly golden

pastry, flour, whole wheat flour, salt, unsalted butter, cold water, filling, broccoli plant, garlic, extra virgin olive oil, walnuts, bechamel sauce, parmesan cheese

Taken from food52.com/recipes/23705-roasted-broccoli-and-walnut-galette (may not work)