Galette with fish and vegetables
A flavorful colorful yet delicate galette with fish and vegetables, like Claude Monet's paintings.
Ingredients
| SHORTBREAD DOUGH: |
| wheat flour 170 g |
| softened butter 70 g |
| egg 1 pc |
| salt a pinch |
| cold water - as needed |
| egg yolk 1 pc |
| FILLING: |
| white fish fillet 600 g |
| red onion 100 g |
| sweet pepper 150 g |
| zucchini 150 g |
| white part of leek 80 g |
| garlic 3 cloves |
| cherry tomatoes 150 g |
| seedless olives 60 g |
| white dry wine 60 ml |
| butter 60 g |
| vegetable oil 30 g |
| thyme 4 sprigs |
| salt |
| black pepper |
Instructions
Step 1
Mix the sifted flour with the salt and butter and knead into a crumb. Add the egg, a little water if necessary and knead the dough. Wrap it in clingfilm and put it in the refrigerator for at least 1 hour.
Step 2
Prepare the filling. Slice the leeks, red onions, peppers and zucchini. Chop the garlic.
Step 3
Fry everything in a mixture of vegetable and butter oil. Add the halved cherry tomatoes, thyme leaves, salt, pepper, wine and braise for 5-6 minutes.
Step 4
When the filling has cooled slightly, add the halved olives and diced fish. Stir.
Step 5
Roll out the dough between two sheets of parchment into a circle with a diameter of 28 centimeters, 5 millimeters thick.
Step 6
Place the filling on it, about 5-6 centimeters from the edge. Pinch the edges overlapping, transfer the galette with parchment to a baking tray, brush the dough with egg yolk and bake for 20-25 minutes at 180 degrees Celsius. Bon appetit!
