Ingredients
Dough:
- 200 gram Flour wheat / Flour
- 1 pinch Salt
- 100 gram Butter
- 200 gram Sour cream
- 1 piece Egg yolk to lubricate the edges of the dough
- 2 tablespoons Sesame seeds for topping
Filling:
- 2 pieces Beetroot pre-cooked or baked, medium size
- 2 tablespoons Sour cream
- 1 piece Egg white
- 1,5 teaspoon Mustard 1 tsp French mustard with seeds of grain, 0.5 tsp. sharp mustard
- 0,5 teaspoon Rosemary
- 2 twigs Greenery dill, parsley
- Salt to taste
- Black pepper to taste
Instructions
- Dough: Butter and sour cream for the dough should be cold. In a bowl, mix flour and salt, add pieces of cold butter. Rub your hands into crumbs.
- Add cold sour cream and roll the dough into a ball. The dough should turn out soft, not sticky (if you just failed to assemble the dough, if it sticks or crumbles, on the contrary, you can add 1 tbsp.l. flour or a little sour cream, respectively).
- Wrap the dough ball in plastic wrap and refrigerate for 30 minutes.
- For filling: Separate the protein from the yolk (leave the yolk to lubricate the edges of the cookies). Mix egg white, sour cream, two types of mustard, rosemary in a bowl, season with salt and pepper. Mix thoroughly.
- Cut the beets into thin slices, chop the greens.
- Roll out the cooled dough on a sheet of baking parchment into a thin layer.
- Pour the sour cream and mustard filling into the center, distribute evenly, leaving 2.5-3 cm of the free edge of the dough.
- Sprinkle with chopped herbs, lay out the beet slices.
- Wrap the edges of the dough over the filling, brush them with beaten egg yolk and sprinkle with sesame seeds.
- Bake the galetta in a preheated 180 degree oven for 30-35 minutes until cooked.