To make the galette pastry, put the flours, cayenne and butter into a food processor. Pulse until it resembles breadcrumbs. Add the egg yolk and water and pulse again until the pastry just comes together. Tip it out onto a lightly floured work surface and gently, without over working bring the dough together into a flattened ball. Wrap and chill for 1 hour.
In the meantime make the cheese sauce. In a small saucepan melt the butter, then add the flour. Cook on a medium heat until the roux looks sandy in texture. Add a little milk and stir vigourously until it all comes together. Repeat until all the milk has been added. Simmer gently and stir for 3-5 minutes. Add the cheddar and 40g of blue cheese. Stir until the cheese has dissolved. Remove from the heat and transfer to a bowl. Cover with direct contact on the sauce so it doesn’t develop a skin.
Trim the purple sprouting broccoli as the ends have a tendency to be woody. Fill a medium saucepan with water and bring to the boil, add a teaspoon of salt. When the water is boiling add the broccoli and boil for approximately 2 minutes. Drain and immediately place in cold water. Drain and pat dry.
Oven 190C fan.