Rye galette with pumpkin and potatoes
Author:
Cooking Together
Servings: 4
Cooking time: 40 min
Refined, colorful and healthy Lenten galette with pumpkin and potatoes
Ingredients
| BATTER: |
| rye flour 80 g |
| whole wheat flour 80 g |
| salt 1/2 tsp. |
| sugar 1 tbsp. |
| leavening agent 1/2 tsp. |
| Hercules oats 40 g |
| hot water 50 ml |
| vegetable oil 40 ml |
| FILLING: |
| pumpkin 200 g |
| potatoes 1 pc |
| onion 1 pc |
| Provencal herbs 1 tsp. |
| pumpkin seeds 1 tbsp. |
| salt |
| pepper |
Instructions
Step 1
Prepare the dough. Mix rye and whole wheat flour, salt, sugar, leavening agent and rolled oats. Mix the hot water with the vegetable oil, add to the dry ingredients and knead the dough.
Step 2
Roll out a thin cake, overlap pumpkin slices on it in a circle, alternating with potato slices. Season with salt, pepper, onion rings and herbs. Lift the edges of the tortillas and pinch them together in a circle. Sprinkle pumpkin seeds on top.
Step 3
Bake the galette in the oven at 180 degrees for 30 minutes. Enjoy!
