Buckwheat Galette with Lentils and Mushrooms Recipe
How nice it is to get together at dinner in the evening, sit, chat about nothing, joke, laugh… and when such a cake is on the table, it is doubly pleasant! A riot of colors, aromas, taste sensations! Very healthy, satisfying and delicious! All the products were very harmoniously combined with each other, and the result was excellent! This Provencal-style galette cake can be safely offered not only to relatives every day. It will take its rightful place on the festive table.
Servings
6
Cook Time
80minutes
Servings
6
Cook Time
80minutes
Ingredients
Instructions
  1. Collect all our products in a pile… Here is such a colorful picture we got…
  2. Mix olive oil with herbs. If you are the lucky owner of fresh thyme or rosemary, then, of course, take fresh grass, finely chopped, the aroma will be much stronger and brighter!
  3. Cut all vegetables and mushrooms into large cubes… cut the cherry into 4 pieces… put everything in a large bowl, add the already fragrant oil with herbs, salt, pepper and mix gently…
  4. Put the whole filling in a baking dish, sprinkle sugar evenly on top. I took brown sugar because it gives the vegetables an extra flavor… peel the garlic, wrap it in foil…
  5. Bake vegetables, mushrooms and garlic in a preheated 200 degree oven for 20 minutes…
  6. While the vegetables are baking, let’s do the dough… Biscuits, of course, are different. So don’t despair if you don’t have buckwheat or wholegrain flour. Buckwheat can be safely replaced with rye, and wholegrain – with a cereal mixture of 5 cereals ground in a coffee grinder… Of course, it will be a completely different galette) But it will still be very tasty and healthy! So, back to the test… Mix the dry ingredients separately and the liquid ingredients separately. Now combine them into a single whole, actively kneading… it turns out such a dough, a little moist… If your dough is going to disintegrate, then just add a spoonful or two of water. If, on the contrary, it is too wet, then, accordingly, adjust its consistency with wheat flour… such nuances may arise due to the fact that flour is different for everyone, so the degree of gluten will be greater or less. The finished dough is packed in a bag and put aside…
  7. It was the turn of the lentils. Boil it for 8 minutes. It then still “pops up” when baking biscuits…
  8. The filling is ready. Take it out of the oven. If the vegetables have given a lot of juice, it must be removed from the mold… Mash the garlic baked in foil with a fork. Add lentils, sliced olive oil and garlic to the minced meat, mix gently and let cool (until warm).…
  9. Sprinkle the table with wheat flour, roll out the dough with a diameter of about 40 cm, a thickness of about 5 mm.If you want to add beauty to the dish, then cut the dough along the edges with a curly pizza knife, using a large plate to make an even circle. Place a circle of dough on a baking sheet lined with parchment… I have a silicone mat, but then I regretted that I didn’t take the parchment, because then it’s easier to transfer the galette to a dish…
  10. If the filling turns out to be very juicy, then in order to avoid “leaking”, sprinkle the middle of the circle with breadcrumbs. Put the filling on top, not reaching the edges 5-7 cm, and wrap the galette in a circle…
  11. Sprinkle the open filling with olive oil, brush the galette with water and sprinkle with sea salt. Bake at 200 degrees for 40 minutes… let cool for 15 minutes, cut into portions and serve!
  12. Before serving, you can sprinkle the pie with herbs, I have arugula… By the way, a very interesting flavor addition to the biscuit!
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