Roasted Broccoli Crostata with Cheese Sauce

A roasted broccoli crostata topped with cheese sauce on a square plate.

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Roasted Broccoli Crostata with Cheese Sauce

This rustic Roasted Broccoli Crostata with Cheese Sauce is a fun and unique new way to serve (and eat) your vegetables.

Prep Time15

Cook Time35

Total Time50

Course: Vegetables, Vegetables - Side Dish

Cuisine: American

Keyword: broccoli crostata, broccoli crostata with cheese sauce, broccoli with cheese sauce, vegetable crostata

Servings: servings

Calories: 169kcal

Author: Renee Goerger

Equipment

Ingredients

FOR THE CROSTATA:

4 cups broccoli florets
½ teaspoon salt
¼ teaspoon pepper
1½ tablespoons olive oil
1 9" round pie dough thawed if previously frozen
1 large egg
1 tablespoon water
2 teaspoons sesame seeds optional

FOR THE CHEESE SAUCE:

1 tablespoon butter
1 tablespoon flour
1 cup milk warmed slightly
6 slices American cheese cut into small cubes
2 ounces cheddar cheese cut into small cubes
⅛ teaspoon salt
⅛ teaspoon cayenne pepper or to taste

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Instructions

-Preheat oven to 375 degrees F (190 degrees C).
-Melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the flour and cook, stirring occasionally, for 1 minute.
Slowly add the warmed milk and whisk to remove the lumps. As the mixture heats, it will thicken.
Add the cheese, salt, and cayenne pepper as the mixture thickens. Continue whisking until the cheese sauce is thick and creamy. Keep warm, but do not cover.
*Note - if you're making the cheese sauce in advance, it will become firm once cool. To make the sauce pourable, reheat gently on the stovetop or in a microwave on low power.
-Place the broccoli florets in a microwave-safe dish and microwave for 2-3 minutes on medium power. Add ½ teaspoon salt, ¼ teaspoon pepper, and olive oil. Stir well to combine. Set aside to cool slightly.
-Use the rolling pin to gently and evenly roll the pie dough(making it slightly larger in circumference) out onto a lightly sprayed sheet of parchment paper.
Carefully transfer the pie dough and paper to a baking sheet.
*Note - this can be done by evenly pulling the parchment paper onto the baking sheet.
-Place about 2 tablespoons of the cheese sauce in the middle of the pie dough and use a spoon to spread it into a circle of the dough, leaving the edges clean.
Place the precooked broccoli on top of the cheese sauce and spread it out slightly, leaving about 2" of plain pie dough.
-Gently pull the pie dough edges up and over the broccoli, making folds (or pleats) as you go.
-Mix the egg and water in a small bowl with a fork. Brush the egg wash evenly over the top of the pie dough.
Sprinkle the top of the dough with the sesame seeds (if using) and a pinch of black pepper.
-Bake in a preheated oven for 30-35 minutes or until the pie dough is lightly browned.
-Serve hot with the warmed cheese sauce.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Not recommended for freezing.

Nutrition