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 Corn Galette with Vegetables and Cheese Recipe
Bright sponge cake with eggplant, tomatoes and cheese! Easy to prepare and very tasty. A great option to brighten up a weekday evening.
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Snacks Ideas
Cuisine Austrian Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Snacks Ideas
Cuisine Austrian Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. In a bowl, mix wheat and corn flour, add a pinch of salt and paprika. Mix it.
    In a bowl, mix wheat and corn flour, add a pinch of salt and paprika. Mix it.
  2. Pour in water and vegetable oil. Start kneading the dough with your hands, collecting it into a ball. Knead until smooth, soft, smooth (if necessary, you can add a little butter or flour if the dough turns out to be too tight or will not gather).
    Pour in water and vegetable oil. Start kneading the dough with your hands, collecting it into a ball. Knead until smooth, soft, smooth (if necessary, you can add a little butter or flour if the dough turns out to be too tight or will not gather).
  3. Wrap in plastic wrap and refrigerate for 10-15 minutes.
    Wrap in plastic wrap and refrigerate for 10-15 minutes.
  4. For the filling, cut the tomato into thin slices, grate the cheese on a coarse grater.
    For the filling, cut the tomato into thin slices, grate the cheese on a coarse grater.
  5. Prepare the eggplants (pre-cut into slices, sprinkle with vegetable oil a little and put in the oven for 10 minutes, then remove from the oven and let cool).
    Prepare the eggplants (pre-cut into slices, sprinkle with vegetable oil a little and put in the oven for 10 minutes, then remove from the oven and let cool).
  6. Roll out the dough thinly on a sheet of parchment.
    Roll out the dough thinly on a sheet of parchment.
  7. Sprinkle with half of the cooked cheese and sprinkle with 1 tsp basil, leaving the edges (2-3 cm) clean.
    Sprinkle with half of the cooked cheese and sprinkle with 1 tsp basil, leaving the edges (2-3 cm) clean.
  8. Lay out the eggplants.
    Lay out the eggplants.
  9. Sprinkle them with the remaining grated cheese, sprinkle with 1 tsp basil.
    Sprinkle them with the remaining grated cheese, sprinkle with 1 tsp basil.
  10. Place the tomato slices on top.
    Place the tomato slices on top.
  11. Wrap the edges of the cookies on top of the filling. We send it to bake in a preheated 190 degree oven until golden brown (for about 25-30 minutes, focus on the features of your oven).
    Wrap the edges of the cookies on top of the filling. We send it to bake in a preheated 190 degree oven until golden brown (for about 25-30 minutes, focus on the features of your oven).
  12. Remove the finished biscuit from the oven and let it cool.
    Remove the finished biscuit from the oven and let it cool.
  13. Bon appetit
    Bon appetit
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