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 Galette with Vegetables "Summer in the Basket" Recipe
Crispy crumbly "onion" and completely summer, fragrant and juicy filling. There are a lot of biscuits on the site, I have a slightly different option. There are never too many biscuits. Low-fat, fragrant, juicy and incredibly delicious. It is delicious both hot and warm, and cold. Great as a snack. Perfect as a main course for dinner. To taste it?
Course Breakfast Lunch, Dinner Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Quick Breakfast, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
For the dough:
For filling:
Course Breakfast Lunch, Dinner Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Quick Breakfast, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
For the dough:
For filling:
Instructions
  1. Measure three types of flour: wheat, whole grain and rye.
    Measure three types of flour: wheat, whole grain and rye.
  2. Sift the flour and baking powder mixture into a bowl, add salt and a pinch of dry basil. Mix it.
    Sift the flour and baking powder mixture into a bowl, add salt and a pinch of dry basil. Mix it.
  3. In a glass, mix olive oil and hot water. Pour the liquid into the dry ingredients and knead the dough with your hands.
    In a glass, mix olive oil and hot water. Pour the liquid into the dry ingredients and knead the dough with your hands.
  4. The dough should be soft, plastic and not stick to your hands. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
    The dough should be soft, plastic and not stick to your hands. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
  5. While the dough cools down, let's do the filling. Cut the zucchini into thin slices.
    While the dough cools down, let's do the filling. Cut the zucchini into thin slices.
  6. Cut the bell pepper into thin strips.
    Cut the bell pepper into thin strips.
  7. For the marinade: mix teriyaki sauce with olive oil.
    For the marinade: mix teriyaki sauce with olive oil.
  8. Put the zucchini and pepper in a bowl, pour in the marinade and leave for 20 minutes.
    Put the zucchini and pepper in a bowl, pour in the marinade and leave for 20 minutes.
  9. After the marinating time has elapsed, quickly fry the zucchini separately on both sides of the pan (there is enough oil for this).
    After the marinating time has elapsed, quickly fry the zucchini separately on both sides of the pan (there is enough oil for this).
  10. Then also quickly cut the pepper into strips (2 minutes, no more).
    Then also quickly cut the pepper into strips (2 minutes, no more).
  11. Put the fried vegetables on a napkin to absorb excess oil.
    Put the fried vegetables on a napkin to absorb excess oil.
  12. Cut tomatoes into rings.
    Cut tomatoes into rings.
  13. Divide the dough into two parts, roll each part into a thin layer between two sheets of parchment paper.
    Divide the dough into two parts, roll each part into a thin layer between two sheets of parchment paper.
  14. Stepping back from the edges 5 cm, lay out the vegetables in any order. Season with freshly ground black pepper, sprinkle with dry basil.
    Stepping back from the edges 5 cm, lay out the vegetables in any order. Season with freshly ground black pepper, sprinkle with dry basil.
  15. Fold the edges of the dough with an accordion to the center (overlap).
    Fold the edges of the dough with an accordion to the center (overlap).
  16. This number will make 2 biscuits. Place them on a baking sheet lined with baking paper and bake in a preheated 180 degree oven.
    This number will make 2 biscuits. Place them on a baking sheet lined with baking paper and bake in a preheated 180 degree oven.
  17. 30 minutes to blush.
    30 minutes to blush.
  18. Serve hot biscuits as a main course for dinner. Or warm, as a snack. Or completely chilled. Great for taking with you to work or a picnic.
    Serve hot biscuits as a main course for dinner. Or warm, as a snack. Or completely chilled. Great for taking with you to work or a picnic.
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