Broccoli Galette with Feta and Onion

4 Tbsp Extra Virgin Olive Oil
2 large Onions, sliced
1/4 tsp Kosher Salt
1/4 tsp Pepper, black
1 small bunch Broccoli, fresh, roughly chopped
3/4cup Frigo Crumbled Feta Cheese
1 tsp Rosemary, dried
1 9-inch refrigerated rolled Pie Crust
1 Tbsp Zatarains Creole Mustard
all-purpose flour for rolling the dough

Serve with a green salad.

Heat oven to 400 degrees F. Heat the oil in a large pot over medium heat. Add the onions, salt, and pepper. Cook the onions, stirring occasionally, until golden brown and completely soft, 15 to 20 minutes. (Add 1-2 Tbsps water, if needed, to scrape up any browned bits.) Add the broccoli, half of the Feta, and the rosemary and continue to cook.

Meanwhile, roll the piecrust on a floured surface into a 14-inch circle. Place on a parchment-lined baking sheet. Brush the crust with the mustard, leaving a clear 1 1/2-inch border.

Top the piecrust with the broccoli mixture, leaving the border clear. Fold the edges of the piecrust over toward the center, overlapping slightly and covering the filling by about 1 inch. Top the filling with the remaining Feta.

Bake until golden brown, 30-35 minutes. Serve warm.


Serving Size: 1/4 of galette

Number of Servings: 4

Recipe submitted by SparkPeople user DBEAU57.