Charred courgette, lemon & goat’s cheese galette
Bake this galette for a veggie main course with the wow factor. The pastry has a lovely nutty flavour that pairs well with the creamy goat’s cheese topping
Cheesy green veg gratin
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6-8
Skip to ingredients
- 1 cauliflower(450g), broken into florets, leaves reserved
- 200g purple sprouting broccoli
- 200g spinach
- 70g unsalted butter
- 70g plain flour
- 900ml whole milk
- 2 tsp English mustard
- 150g mature cheddar
- ½ bunch of chivesfinely chopped
Nutrition: Per serving (8)
- kcal284
- fat19g
- saturates11g
- carbs15g
- sugars7g
- fibre3g
- protein12g
- salt0.6g
Method
step 1
Bring a pan of lightly salted water to the boil and cook the cauliflower florets for 3 mins. Add the broccoli and cook for 2 mins more. Drain in a colander and leave to steam-dry.
step 2
Tip the spinach into a large saucepan, add 2 tbsp water and cook with the lid on over a low heat for 3-4 mins until wilted, then tip into a sieve and press the excess moisture out of it with the back of a wooden spoon. Set aside.
step 3
Heat the oven to 220C/200C fan/gas 7. Melt the butter in a saucepan over a low heat until foaming, then stir in the flour to create a thick paste. Cook for 2 mins, remove the pan from the heat and whisk in the milk in several additions until lump-free. Return to the heat and whisk until thickened. Whisk in the mustard, most of the cheese and the chives. Season to taste.
step 4
Arrange the vegetables, including the cauliflower leaves, in a medium ovenproof dish. Pour over the sauce, then sprinkle with the remaining cheese. Bake for 25-30 mins or until golden and bubbling.
