Print Recipe
 Lean Galette with Vegetables Recipe
I like biscuits, open pies or jelly pies. I like this little dough, and by the way, my favorite dough is shortbread and lots of fillings. I offer a recipe for delicious lean shortbread cookies with vegetables. To be honest, I fell in love with this dough, I liked it more than butter. Very tender, crumbly and with vegetables.. just a story.
Course Diet Food Dishes, Dinner Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Diet Food Dishes, Dinner Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine French Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. In a bowl, mix both types of flour, salt, baking powder.
    In a bowl, mix both types of flour, salt, baking powder.
  2. Pour hot (not boiling!!!) water and oil.
    Pour hot (not boiling!!!) water and oil.
  3. Knead a soft elastic dough. Wrap in cling film and refrigerate for 20 minutes.
    Knead a soft elastic dough. Wrap in cling film and refrigerate for 20 minutes.
  4. To prepare the filling, we will need fragrant rosemary oil. In a clean jar, add rosemary and garlic cloves, pour vegetable oil. This oil can be stored for a long period.
    To prepare the filling, we will need fragrant rosemary oil. In a clean jar, add rosemary and garlic cloves, pour vegetable oil. This oil can be stored for a long period.
  5. Cut the eggplant into slices and grill on 2 sides. Cut the onion into rings and also fry on the grill.
    Cut the eggplant into slices and grill on 2 sides. Cut the onion into rings and also fry on the grill.
  6. Remove the dough from the refrigerator and roll out into a round layer 0.5 mm thick.
    Remove the dough from the refrigerator and roll out into a round layer 0.5 mm thick.
  7. Brush with rosemary oil.
    Brush with rosemary oil.
  8. In the middle, lay out in a circle, alternating eggplant-onion-tomato.
    In the middle, lay out in a circle, alternating eggplant-onion-tomato.
  9. Brush the vegetables with rosemary oil.
    Brush the vegetables with rosemary oil.
  10. Close the edges of the dough with a galette, leave the middle open, wrap the dough loosely, in folds. Lubricate the surface of the dough with rosemary oil. Bake at 180 degrees for 20-30 minutes
    Close the edges of the dough with a galette, leave the middle open, wrap the dough loosely, in folds. Lubricate the surface of the dough with rosemary oil. Bake at 180 degrees for 20-30 minutes
  11. Bon appetit.
    Bon appetit.
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