Briam is a vegetable stew baked with feta. The recipe for this stew I brought from Greece a few years ago, since then I regularly cook. This time I decided to experiment and submit it to the test. The result exceeded all my expectations! Very harmonious, delicious and bright in spring! The dough turns crispy and soft, juicy and rich vegetables, feta gives the dish a flavor. The dish comes out quite low-calorie and useful. The dough in vegetable oil, instead of cream, and the filling consists of almost the same vegetables.
The first step is to prepare the dough. To do this, sift the flour into a bowl, salt and stir in a thin stream of vegetable oil.
Then also gently enter the water and knead the dough with your hands. Do not pour all the water at once, you may need a little less or more, see the status of the dough.
The finished dough is rolled into a ball, wrapped in film and put in the refrigerator for half an hour.
While the dough is resting, prepare the vegetables and put them to bake. Cut the eggplant into cubes, sprinkle with salt and set aside for 5-10 minutes.
Other vegetables: potatoes, zucchini and peppers cut into cubes slightly smaller than eggplant. Eggplant wet paper towel, remove the moisture from it, and with it possible bitterness. Mix all vegetables and salt. Vegetables need a little bit of salt, because the dish is present salty feta.
Prepare the dressing for the vegetables. In a bowl, mix the garlic, oregano and oil squeezed out through the press. Stir.
Season the vegetables and set in the oven for 20-25 minutes at 200C.
Roll out the dough with a thin round layer, transfer to a baking sheet with baking paper.
In the filling, add the tomato, after removing the skin from it and cut into cubes.
Spread the filling in the center of the dough, wrap the edges and send back to the oven for another 15 minutes.
Sprinkle the Galette with feta, breaking her hands. Do not spare feta, baked it is very tasty. And put back in the oven for another 15-20 minutes, turning on the blowing function or grill to feta and dough browned.
Ready Galette sprinkle with fresh herbs and serve.