Ingredients
Dough:
- 80 gram Buckwheat flakes
- 220 gram Flour wheat / Flour
- 100 ml Kefir
- 80 ml Vegetable oil
- 1 teaspoon Soda
- 1 teaspoon Sugar
- 1/2 teaspoon Salt
Filling:
- 400 gram Green Onion
- 150 gram Cottage cheese
- 3 pieces Chicken eggs
- 3 tablespoons Sour cream
- 100 gram Cheese hard
Instructions
- Grind buckwheat flakes in a coffee grinder to the state of flour. Mix and sift buckwheat and wheat flour with soda.
- Pour the dry ingredients into a large bowl, add yogurt and butter, knead a soft non-sticky dough.
- The application for sending the test to the refrigerator.
- For the filling, chop the green onion and put it out with a piece of butter for 5 minutes.
- Add cream cheese, sour cream and beaten eggs to the cooled onion (a little on top to lubricate the pie).
- Roll out the dough to a diameter of 30 cm, trying to make the edges thinner. Next, the cake can be formed directly on parchment (the biscuit acquires a free form). I baked a cake in a silicone mold with a diameter of 24 cm.
- Transfer the dough to the mold and lay out the filling. Sprinkle with grated cheese.
- Fold the edges of the dough into the filling, forming "folds" (photo of modeling from my other recipe, for some reason I missed today). Brush the side with beaten egg, sprinkle with sesame seeds if desired.
- Bake the galette at 150 degrees for 40-45 minutes until cooked. Cool the cake slightly, put it out of the mold on a serving dish and garnish with green onions.