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Prep Time45 min
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Cook Time30 min
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Servings8
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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