I’m not a big shopper. I might be one of the only women on the planet who despises shopping! It’s mainly because in Los Angeles shopping feels like a gigantic hassle. There are large parking garages, a ticket one must get validated and way too many people everywhere. There’s an outside mall that tends to be a one-stop shop for me and luckily this outside mall also houses one of my favorite bakeries in Los Angeles called Short Cake.
While the bakery is known for its classic American baked goods, it also has a few salads and sandwiches on the menu which I love for a quick snack. One of their tartines is a play on the comforting American classic, broccoli and cheese casserole. I decided to make an inspired-by version of it at home when I found myself with some extra Gruyere in the fridge.
The broccoli is first roasted until the florets are bright green. Next, a cheesy béchamel is made on the stove.
The two are layered on a piece of toast, topped with more cheese and a sprinkling of red chile flakes. The toasts are broiled until the cheese bubbles and turns lightly golden brown.
Broccoli and Cheese Tartine
- 1/2 head of broccoli, florets trimmed
- Olive oil
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3/4 cup whole milk
- 1 garlic clove, minced
- 1 1/4 cup grated Gruyere cheese, divided
- 2 slices of sourdough bread
- Red pepper flakes
- Preheat the oven to 400 degrees F. On a small, parchment-lined baking sheet, spread out the florets of broccoli. Toss them with about a tablespoon of olive oil and a few pinches of salt and pepper. Transfer to the oven to roast for 15 minutes, just until they're bright green in color. Remove from the oven and set aside.
- Meanwhile, in a small saucepan set over medium heat, add the butter. When the butter is melted, pour in the flour and mix until a paste forms. Cook the flour/butter mixture for about a minute, stirring the entire time. Pour in the milk and whisk vigorously.Stir in the minced garlic and bring the mixture to a gentle simmer, until the mixture has thickened and coats the back of a wooden spoon, about 3-5 minutes. Turn the heat off and stir in 3/4 cup of the grated Gruyere cheese, along with salt to taste (I added about 1/2 teaspoon of salt) and a few pinches of black pepper.
- To assemble the tartines, place slices of bread on a baking sheet. Divide the broccoli between the bread. Spoon a few tablespoons the béchamel sauce over the broccoli and top with a handful of Gruyere. Sprinkle the tops with a few pinches of red pepper flakes. Place the tartines under the broiler (being sure to watch them the entire time!) and bake until the cheese is melted and lightly golden brown, about 3-5 minutes.
Yield: Makes 2 tartines
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.