Galette with vegetables
Flavor abundance - thin and crispy colorful galette with vegetables in a creamy filling
Ingredients
| BATTER: |
| wheat flour 300 g |
| water 100 ml |
| olive oil 75 ml |
| salt a pinch |
| BUTTERING: |
| sweet peppers 300 g |
| Zucchini (or zucchini) 150 g |
| broccoli 100 g |
| cauliflower 100 g |
| skinned tomatoes 300 g |
| onions 60 g |
| garlic 2 cloves |
| soy sauce 30 ml |
| breadcrumbs 20 g |
| olive oil 50 ml |
| salt, black pepper to taste |
| FILLING: |
| eggs 3 |
| cream (20%) 100 ml |
| melted cream cheese 90 g |
| salt, pepper, Italian herbs to taste |
Instructions
Step 1
Add salt, olive oil and water to the sifted flour. Knead the dough, wrap it in clingfilm and leave it for 40-45 minutes.
Step 2
Prepare the filling. Chop and lightly fry the onion and garlic in oil. Cut the zucchini into half rings and add to the onion and garlic. Fry briefly and transfer to a bowl.
Step 3
Then alternately fry diced sweet pepper, broccoli and cauliflower florets, tomato slices. Combine all the vegetables in a bowl, pour in the soy sauce, pepper, salt and mix.
Step 4
For the filling, combine the grated cheese, cream, eggs, salt, pepper, Italian herbs and mix.
Step 5
Place the dough on parchment, roll out into a circle, sprinkle with breadcrumbs, 4 centimeters from the edge, and transfer to a baking tray. Place the vegetables on the breadcrumbs and pinch the edges of the dough to form a ruffle. Put the ring from the baking dish over the galette and pour the filling over the vegetables.
Step 6
Bake for 30 minutes at 180 degrees. Then release the galette from the ring and serve 10-15 minutes later.
