Broccoli Cauliflower Cheese Galette With Hazelnut Spelt Pastry Recipes

Steps:

• Preheat the oven to 325°. In a Dutch oven, heat the butter over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheese and salt until cheese is melted., Remove from heat. Gradually whisk in eggs. Stir in vegetable blend. Transfer to a greased 8-in.-square baking dish. Bake, uncovered, until set, 50-60 minutes. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 teaspoons butter.
• Core and cut cauliflower into large florets. Cut broccoli into large florets; peel and quarter broccoli stalks.
• Bring a large stockpot of water to a boil; add cauliflower and boil until tender but still firm, 8 to 10 minutes. Transfer cauliflower to strainer using a slotted spoon; run under cold water to stop cooking. Add broccoli stalks to stockpot and boil 3 minutes; add broccoli florets to stockpot and boil until stalks and florets are tender but still firm, about 5 minutes more. Transfer broccoli to strainer and run under cold water to stop cooking. Dry cauliflower and broccoli with paper towels and place in prepared baking dish.
• Melt 1/2 cup butter in saucepan over medium heat. Whisk in flour to form a thick paste. Continue whisking constantly until flour begins to brown, about 4 minutes. Add milk and bring to a boil, whisking constantly, until sauce thickens, 2 to 4 minutes more. Remove sauce from heat; whisk in mustard, Worcestershire sauce, and pepper. Whisk in Cheddar cheese until melted and fully incorporated. Pour cheese sauce over cauliflower and broccoli. Rap baking dish on counter a few times to remove air bubbles.
• Mix bread crumbs and olive oil together in a small bowl. Top vegetable and sauce mixture with bread crumb mixture. Sprinkle paprika over bread crumb mixture.
• Bake in preheated oven until bubbly and golden brown, about 30 minutes.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the hazelnuts in a small roasting tin and roast for a few mins until they start to deepen in colour and smell nutty. Tip into a bowl and leave to cool completely, then chill until needed. You could do this step the night before to ensure they're nice and cold.
• Use the same roasting tin to roast the broccoli and cauliflower (without the leaves), tossed in a little oil for 10 mins until starting to soften and char in places. To make the sauce, melt the butter in a pan over a medium heat, then add the flour, crème fraîche, cheese, mustard and some black pepper. Set back over the heat, whisking continuously until the sauce is smooth and thick and the cheese has melted. Cover the surface with cling film (to prevent a skin from forming) and set aside to cool.
• Tip most of the nuts into a food processor, reserving 8-10 for the top. Pulse briefly until finely chopped. Add the flours and ½ tsp salt, and whizz again until combined. Add the butter and continue pulsing until the mixture resembles breadcrumbs, then add the egg and 2-3 tbsp cold water and whizz until the mixture starts to form bigger clumps. Tip onto a work surface and knead briefly to bring the pastry together. Shape into a disc, wrap in cling film and chill for at least 20 mins. Heat oven to 200C/180C fan/gas 6 (if not already on) and line a large baking sheet with parchment.
• When the cheese mixture has cooled, mix in the whole egg. On a lightly floured surface, roll out the pastry to a circle about the thickness of a £1 coin (don't worry if the edges look rustic, this is all a part of its charm). Transfer it to the baking sheet. Spread the cheese mixture over the pastry, leaving a border of about 2cm around the edge. Arrange the veg and leaves on top of the cheese sauce. Roughly chop and scatter over the remaining hazelnuts, then fold the sides of the pastry in to create a nice edge around the tart. Brush with the egg yolk and bake for 45 mins until the pastry is golden and crisp and the filling is bubbling. Eat warm.

Steps:

• Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower and cook uncovered until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer broccoli-cauliflower to a baking dish.
• Melt butter in a saucepan over medium heat; add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk half-and-half and Dijon mustard into butter-flour mixture; bring to a boil, reduce heat to medium-low, and simmer until cream sauce is thickened, about 2 minutes.
• Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into cream sauce; cook and stir until cheeses are melted. Season sauce with salt and pepper. Pour sauce over broccoli-cauliflower mixture and top with 3 tablespoons Cheddar cheese and bread crumbs.
• Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.

Steps:

• Heat oven to 200C/180C fan/gas 6. In a very large saucepan, cook the cauliflower in boiling salted water for 5 mins. Then add the broccoli and cook for 3 mins more. Drain well and transfer to a large ovenproof dish.
• To make the cheese sauce, melt the butter in a small pan. When foaming, add flour and mustard powder, and cook for 1 min, stirring constantly. Take off the heat and add the milk, a little at a time, stirring constantly to get rid of any lumps. Once half the milk has been added, return to the heat and add the remaining milk. Keep stirring and bring to the boil, then turn down to a simmer and cook for 2 mins, until thickened and smooth. Add most of the cheese and some seasoning then take off the heat and add the chives.
• Pour the sauce over the vegetables and sprinkle with the remaining cheese. This can be done the day before and kept covered in the fridge. Cook in the oven for 35-40 mins until bubbling, allowing an extra 5-10 mins cooking time if from the fridge.