Savory Broccoli Curry Galette with Whole Wheat Crust

Galette me have a slice of that! This Savory Broccoli Curry Galette with Whole Wheat Crust is a tart that’s filled with an aromatic and uber-flavorful curry and baked to browned crispy perfection. It makes a great showstopper and is much simpler to make than it looks.

Perfect for a newbie baker wanting to impress a crowd!

What’s a galette? There’s too many definitions here.

The OG is a flat crusty pastry that comes from French cuisine, and like any other pastry, is made of pastry dough.

But in today’s day and age, it has evolved to include versions made with regular dough or pizza dough as well.

There is a common factor though. They’re flat cake-pie type creations where you pile and spread fillings in the middle of the dough, and fold up the edges around it.

The most popular galette recipes you find use a combination of fruit for the filling, making them large pretty breakfast or dessert pastries.

I really wanted to go the savory route though. And since it was already a slight spinoff, I decided to spin it a little extra: An authentic curry filling!

Let me tell you, it was a very good decision. This entire 12” galette was my lunch. No slices spared.

Savory Broccoli Curry Galette with Whole Wheat Crust

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Prep Time5 minutes mins

Cook Time35 minutes mins

Total Time40 minutes mins

Servings: 1 12″ Galette

Calories: 388kcal

Course: Breakfast, Main Course

Cuisine: French, Indian, Multi-Cuisine

This Savory Broccoli Curry Galette with Whole Wheat Crust is a tart that’s filled with an aromatic and uber-flavorful curry and baked to browned crispy perfection. A great showstopper that's much simpler to make than it looks.

Ingredients

Filling:

• ¼ tsp Olive Oil
• 2 Tbsp Red Onion, Chopped (20g)
• ¾ tsp Garlic, Minced
• ¼ cup Tomato, Diced (50g)
• 1 tsp Curry Powder
• ½ tsp Turmeric, Ground
• ⅓ tsp Cumin, Ground
• ⅓ tsp Cayenne Pepper, Ground
• ⅓ tsp Red Chili Powder
• ⅛ tsp Cinnamon, Ground
• ⅛ tsp Salt
• ¼ tsp Black Pepper, Ground
• 1½ cup Broccoli, Chopped (135g)

Dough:

• 6 Tbsp Whole Wheat Flour, 75g
• ¾ tsp Baking Powder
• 7 Tbsp Non-Fat Greek Yogurt, about 85g

For cooking:

• 2 Tbsp Egg Wash or Almond Milk

Instructions

• Preheat oven to 375°F or use an Air-Fryer.

Prepare filling:

• Place broccoli in a bowl, cover with a damp paper towel and microwave on high for 1 minute. Set aside.
• Heat oil in a large pot over medium heat, and fry onions for about 5 minutes, add the garlic and sautè for another minute.
• Stir in diced tomatoes and spices, and ¼ cup water. Let cook for 3-4 minutes until the spices are fragrant. Season with salt, pepper.
• Add the broccoli and ¼ cup water, bring to a low simmer and cook for around 3 minutes until thickened. Set aside to cool.

Make dough:

• Uniformly mix the flour and baking powder in a large bowl.
• Add the yogurt a little at a time, mixing with a spoon. Don’t let it get too sticky.
• Knead with hands to until uniform.

Assemble:

• Roll out the dough into a large circle of about ⅛ inch thick and transfer to a lightly floured surface of lined sheet pan, if using an oven.
• Spread the filling on the center of the dough circle, leaving 1½” inches from the outside, and fold the edge of the dough over the filling, creasing all the way around.
• Brush the crust with egg wash or almond milk.
• Air-Fry at 350°F for 15 minutes (or bake in the oven for 20 minutes).

Notes

Nutrition:

• Servings: 12″ Galette | Serving size: 1 galette
• Calories: 388kcal
• Fat: 4.9g | Saturated fat: 0.3g
• Carbohydrates: 74.7g | Fiber: 13.3g | Sugar: 6.9g
• Protein: 23.6g