SMART SUBSTITUTION This savory pie’s flaky crust is made with olive oil instead of butter, reducing the amount of saturated fat. The galette is easy to assemble and versatile: If you can’t find Broccolini, substitute broccoli florets, or try crumbled goat cheese in place of feta.

　　

Ingredients

serves 6

　　2 cups all-purpose flour, plus more for dusting

　　1/4 cup olive oil

　　Coarse salt and ground pepper

　　1/3 cup cold water

　　2 bunches Broccolini (1 pound total)

　　1/4 cup grated Parmesan cheese (1 ounce)

　　2/3 cup crumbled feta cheese (3 ounces)

　　1/4 teaspoon red-pepper flakes

　　1 large egg, lightly beaten

　　

Step 1

In a medium bowl, combine flour, oil, 1 teaspoon salt, and the water. With a fork, stir to combine. Knead dough 1 minute. Cover with plastic wrap and let rest 30 minutes.

　　

Step 2

Preheat oven to 400°F, with rack in lower third. In a large pot of boiling salted water, cook Broccolini until bright green, about 1 minute. With tongs, transfer to a paper-towel-lined plate.

　　

Step 3

On a lightly floured surface, roll out dough to a 14-inch round; transfer to a parchment-lined baking sheet. Sprinkle dough with Parmesan and top with Broccolini, leaving a 2 1/2-inch border. Top with feta and red-pepper flakes; season with salt and pepper. Fold dough border over filling and brush with beaten egg.

　　

Step 4

Bake until crust is golden brown and topping is heated through, 35 to 40 minutes. Serve warm or at room temperature.

　　

Nutrition Information

Step 5

(Per Serving)

　　

Step 6

Calories: 305

　　

Step 7

Fat: 13.4g (3.6g Saturated Fat)

　　

Step 8

Protein: 11.5g

　　

Step 9

Carbohydrates: 35.4g

　　

Step 10

Fiber: 1.6g

　　Everyday Food: Light