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?
Servings 2
Prep Time 5 minutes
Cook Time 60 minutes
Ingredients
For the dough:
- 180 gram Flour wheat / Flour
- 70 gram Rye flour
- 70 gram Whole grain flour
- 1 teaspoon Baking powder
- 160 milliliters Water hot
- 60 milliliters Olive oil or any vegetable without smell
- Basil (dried)
- Salt
For filling:
- 1 piece Zucchini
- 0,5 piece Bulgarian pepper
- 6 pieces Cherry tomatoes
- Basil (dried)
- 2 tablespoons Sauce Teriyaki
- 2 tablespoons Olive oil or any vegetable oil without smell
- Salt if necessary, to taste
- Black pepper freshly ground, to taste
Instructions
- Measure three types of flour: wheat, whole grain and rye.
- Sift the flour and baking powder mixture into a bowl, add salt and a pinch of dry basil. Mix it.
- In a glass, mix olive oil and hot water. Pour the liquid into the dry ingredients and knead the dough with your hands.
- The dough should be soft, plastic and not stick to your hands. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
- While the dough cools down, let's do the filling. Cut the zucchini into thin slices.
- Cut the bell pepper into thin strips.
- For the marinade: mix teriyaki sauce with olive oil.
- Put the zucchini and pepper in a bowl, pour in the marinade and leave for 20 minutes.
- After the marinating time has elapsed, quickly fry the zucchini separately on both sides of the pan (there is enough oil for this).
- Then also quickly cut the pepper into strips (2 minutes, no more).
- Put the fried vegetables on a napkin to absorb excess oil.
- Cut tomatoes into rings.
- Divide the dough into two parts, roll each part into a thin layer between two sheets of parchment paper.
- Stepping back from the edges 5 cm, lay out the vegetables in any order. Season with freshly ground black pepper, sprinkle with dry basil.
- Fold the edges of the dough with an accordion to the center (overlap).
- This number will make 2 biscuits. Place them on a baking sheet lined with baking paper and bake in a preheated 180 degree oven.
- 30 minutes to blush.
- 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.