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.
Servings
8
Cook Time
90minutes
Servings
8
Cook Time
90minutes
Ingredients
Instructions
  1. 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).
  3. 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.
  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).
  6. 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.
  8. Lay out the eggplants.
  9. Sprinkle them with the remaining grated cheese, sprinkle with 1 tsp basil.
  10. 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).
  12. Remove the finished biscuit from the oven and let it cool.
  13. Bon appetit
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