Print Recipe
 Galette with Vegetables Recipe
Come on, my dears! Cookies are tender and delicious. It looks very beautiful, the fragrance is wonderful. It is delicious both hot and cold.
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Add salt and butter to the flour. Chop them into crumbs with your fingers.
    Add salt and butter to the flour. Chop them into crumbs with your fingers.
  2. Add egg and water. Knead the dough. Wrap in plastic wrap and refrigerate for 30 minutes.
    Add egg and water. Knead the dough. Wrap in plastic wrap and refrigerate for 30 minutes.
  3. Cut the eggplant into slices.
    Cut the eggplant into slices.
  4. Cut the zucchini into slices.
    Cut the zucchini into slices.
  5. Cut tomatoes into slices.
    Cut tomatoes into slices.
  6. Cut the mozzarella into slices.
    Cut the mozzarella into slices.
  7. Sprinkle the cutting board with flour. Roll out the dough into a circle.
    Sprinkle the cutting board with flour. Roll out the dough into a circle.
  8. Cover the baking sheet with baking paper. Transfer the dough to paper. Spread the pesto on the dough, stepping back from the edge. Level.
    Cover the baking sheet with baking paper. Transfer the dough to paper. Spread the pesto on the dough, stepping back from the edge. Level.
  9. On the pesto, we spread in a circle, alternating, circles of tomato, zucchini and mozzarella. Form an outer circle.
    On the pesto, we spread in a circle, alternating, circles of tomato, zucchini and mozzarella. Form an outer circle.
  10. The second, inner circle is formed by laying out circles of tomato, eggplant and mozzarella in turn.
    The second, inner circle is formed by laying out circles of tomato, eggplant and mozzarella in turn.
  11. Wrap the edges of the dough on the filling, forming folds.
    Wrap the edges of the dough on the filling, forming folds.
  12. Grease the dough with beaten egg yolk. Bake in a preheated oven at 180 g for 40 minutes.
    Grease the dough with beaten egg yolk. Bake in a preheated oven at 180 g for 40 minutes.
  13. A beautiful and fragrant biscuit turned out!
    A beautiful and fragrant biscuit turned out!
  14. Bon appetit.
    Bon appetit.
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