Lately, I've been really passionate about galettes of all sorts, most of them sweet, fruit galettes. I want to show you today a wonderful galette, salty, with veggies, actually, with courgettes, but I think you can improvise with any other vegetables you like or you have at hand. When aubergines are in season, you must definitely try an aubergine galette - it will certainly be most delicious!
I want to mention here that the crust for this galette is very easy to cook and made of easy to get ingredients. I've also experimented another galette/pie dough recipe, which is good as well - maybe a bit more tender and crispy because of the baking soda it contains. Here, on the other hand, the crust is less tender, but very tasty and crunchy, so yet another great recipe you can test.
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We quickly prepare the crust:
- In a bowl, mix 1 egg, 70ml oil and 60 ml water, stir well;
- Add 0.5 tsp salt and 270g flour.
- First, stir using a spoon or a spatula to incorporate all the ingredients.
- Then turn dough onto the table and knead for 5 minutes until smooth - no need for more flour, dough feels already very soft and doesn't stick.
- Shape a ball and let rest on the table for 10 minutes - maybe wrap in plastic so that it doesn't form a crust on the outside.
While dough is resting, prepare and wash the veggies.
After that, roll the pastry out in a big circle (flour the table to make it easier) and transfer on a classic baking sheet, lined with parchment paper.
Notice how the egdes are a bit bigger than the baking sheet, you'll have to do the same.
Spread 2-3 tbsp semolina in the middle, that's how it's usually done when the filling is raw - vegetables or fruit. Semolina will absorb the extra juice and will make sure that the crust is cooked through.
Cut the courgette into thin slices and arrange evenly all over the crust.
Notice I left a 2-3 cm border without filling.
Julienne the chili pepper, place on top.
Dice the tomatoes and spread evenly.
Season with a little salt and ground black pepper.
Cut yellow cheese into thin slices and place on top, covering all the veggies.
Now pull the borders up and over the vegetables - gently press with your fingers to make them sit evenly.
I recommend olive oil and dried oregano sprinkled over the galette.
Bake in the preheated oven to 180 degrees C for 30-40 minutes.
Let chill for at least half an hour before serving, it'll be very delicious, either warm, or cold.
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