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Print Recipe
Galette with Vegetables "Summer in the Basket" Recipe
Crisp crumbly "onion" and completely summer, fragrant and juicy filling. Galette on the site a lot, I have a slightly different option. You can never have too many galette. Lean, fragrant, juicy and incredibly tasty. Tasty and hot, and warm, and cold. Great as a snack. Wonderful as a main course for dinner. Taste it?
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
For the dough:
For filling:
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. The mixture of flour and baking powder sift into a bowl, add salt and a pinch of dry Basil. Stir.
    The mixture of flour and baking powder sift into a bowl, add salt and a pinch of dry Basil. Stir.
  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 sticky to the hands. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
    The dough should be soft, plastic and not sticky to the hands. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
  5. While the dough is resting in the cool, let's do the filling. Cut the courgettes into thin slices.
    While the dough is resting in the cool, let's do the filling. Cut the courgettes into thin slices.
  6. Bell pepper in thin strips.
    Bell pepper in thin strips.
  7. For marinade: mix Teriyaki sauce with olive oil.
    For marinade: mix Teriyaki sauce with olive oil.
  8. Zucchini and peppers folded into a bowl, pour the marinade and leave for 20 minutes.
    Zucchini and peppers folded into a bowl, pour the marinade and leave for 20 minutes.
  9. After the time of marinating, fry the zucchini on both sides of the pan separately quickly (oil is enough for this).
    After the time of marinating, fry the zucchini on both sides of the pan separately quickly (oil is enough for this).
  10. Then also quickly strips pepper (2 minutes, no more).
    Then also quickly strips pepper (2 minutes, no more).
  11. Place the fried vegetables on a napkin to absorb the excess oil.
    Place the fried vegetables on a napkin to absorb the excess oil.
  12. Tomatoes cut into rings.
    Tomatoes cut 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. Retreat from the edges of 5 cm, put the vegetables in any order. Season with black freshly ground pepper, sprinkle with dry Basil.
    Retreat from the edges of 5 cm, put the vegetables in any order. Season with black freshly ground pepper, sprinkle with dry Basil.
  15. Fold the accordion free edges of the dough towards the center (overlap).
    Fold the accordion free edges of the dough towards the center (overlap).
  16. This number will get 2 galettes. Put them on a baking sheet covered with baking paper and bake in a preheated 180 degree oven.
    This number will get 2 galettes. Put them on a baking sheet covered with baking paper and bake in a preheated 180 degree oven.
  17. 30 minutes to blush.
    30 minutes to blush.
  18. Serve a hot Galette as a main course for dinner. Or warm, as a snack. Or completely chilled. Excellent to take with you to work or picnic.
    Serve a hot Galette as a main course for dinner. Or warm, as a snack. Or completely chilled. Excellent to take with you to work or picnic.

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