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Broccoli & Cheese Pithivier

Looking for a savory classic French pastry to try? Chef meet Pithivier.

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Pithivier

INGREDIENTS

  • 1 tbsp butter
  • 3 shallots (or small yellow onion), chopped
  • 2 cloves garlic, minced
  • 1 1/2 lb broccoli head, cut into florets
  • 1/3 cup water
  • 1/2 tsp salt
  • 1 lb puff pastry, thawed but cold
  • 1 cup cheddar cheese, shredded
  • 1 cup béchamel sauce
  • 1 tsp fresh thyme, minced
  • 3 tbsp whole grain mustard
  • 1 egg, beaten
  • Prep Time
    45 min
  • Cook Time
    30 min
  • Servings
    8

Line a flat baking sheet with parchment paper. Over medium heat, warm butter in large skillet. Add shallots and garlic, cook about 5 minutes. Add ⅓ cup water, broccoli and salt. Cover and cook 5 minutes. If making homemade béchamel, prepare recipe now. Remove lid from broccoli and set aside to steam off remaining liquids or pour off. Stir together the béchamel, thyme and mustard in a separate bowl, and then mix with the broccoli.

Preheat the oven to 400°F. Roll out each pastry sheet to 12x12 inch squares. If it's sticky, re-chill dough or flour the counter to reduce sticking. Trim off corners to create a 12-inch diameter circle. Place one circle on the parchment paper. Brush egg around the outer ½ inch. Spread cheese on pastry up to 1 inch from the rim. Spread broccoli mixture evenly on the cheese base.

Place second sheet over the filling, matching the edges and crimp them firmly together with a fork or by hand. Brush the top with egg and decorate or score the crust if desired. Refrigerate for 20-25 minutes.

Bake on center rack 20 minutes then move to the lowest rack. Cook until base is golden, about 10 minutes. Use parchment paper to slide to a rack to cool. Serve warm or at room temperature.

Recipe reprinted with permission © 2021 Michele Redmond / The Taste Workshop

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