Broccoli and Kohlrabi Galette with Cheese Sauce and Hazelnut Spelt Pastry

• hazelnuts↗80g g

  roughly chopped

• spelt flour↗120g g
• plain white flour↗130g g

  plus extra for dusting

• cold butter↗130g g

  cut into cubes

• egg↗1

  beaten

• Tenderstem broccoli or purple sprouting broccoli↗6 spears

  cut lengthwise if very thick

• kohlrabi↗½

  slice into 1 cm steaks, then into pieces, plus a few coarsely chopped leaves

• olive oil↗1 tbsp tbsp

  or rapeseed oil

• butter↗50g g
• flour↗50g g

  (spelt or plain white works)

• crème fraîche↗200g g
• extra mature cheddar↗150g g

  grated

• Dijon mustard↗1 ½ tsp tsp
• egg↗1

  plus 1 yolk

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Place the hazelnuts in a small baking dish and toast for a few minutes until they turn darker and release a nutty aroma. Transfer to a bowl and let them cool completely, then chill in the refrigerator until needed. This step can be done the night before so the nuts are well chilled.

2. 2

   Use the same dish to roast the broccoli and kohlrabi (without leaves), tossing them with a little oil, and bake for 10 minutes until they begin to soften and brown in spots. To make the sauce, melt the butter over medium heat, then add the flour, crème fraîche, cheese, mustard and a pinch of black pepper. Return to the heat, whisk continuously until the sauce becomes smooth, thick, and the cheese melts. Cover the surface with film (to prevent a skin forming) and let it cool.

3. 3

   Place most of the nuts in a food processor, leaving 8‑10 pieces for topping. Pulse briefly until coarsely chopped. Add the flours and ½ tsp salt, and mix again until uniform. Add the butter and continue processing until the mixture resembles crumbs, then add the egg and 2‑3 tbsp cold water, mixing until the dough forms larger clumps. Turn onto a work surface and quickly knead the dough. Shape into a disc, wrap in film and chill for at least 20 minutes. Preheat the oven to 200 °C/180 °C with convection/gas 6 (if not already on) and line a large tray with parchment.

4. 4

   When the cheese mixture has cooled, add a whole egg to it. On a lightly floured surface, roll the dough into a circle about the thickness of a one‑pound coin (don’t worry if the edges look rustic—that’s part of its charm). Transfer it to the tray. Spread the cheese mixture over the dough, leaving about 2 cm of border. Arrange the vegetables and leaves on top of the sauce. Roughly chop and sprinkle the remaining hazelnuts, then lift the edges of the dough to form a neat rim around the tart. Brush with egg yolk and bake for 45 minutes until the crust is golden and crisp and the filling bubbles. Serve warm.