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Print Recipe
Lean Galette with Vegetables Recipe
I love galette, open or jellied pies. I like that little test, and by the way, my favorite dough, sand, and lots of toppings. I offer a recipe for delicious Lenten shortbread with vegetables. I honestly fell in love with this dough, I liked it more than butter. Very tender, crumbly, and with vegetables.. just a story.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. In a bowl, mix both types of flour, salt, baking powder.
    In a bowl, mix both types of flour, salt, baking powder.
  2. Pour hot (not boiling!!!) water and oil.
    Pour hot (not boiling!!!) water and oil.
  3. Knead the soft elastic dough. Wrap in film and put in the refrigerator for 20 minutes.
    Knead the soft elastic dough. Wrap in film and put in the refrigerator for 20 minutes.
  4. To prepare the filling we need rosemary fragrant oil. In a clean jar add SV rosemary and garlic cloves, pour vegetable oil. This oil can be stored for a long period.
    To prepare the filling we need rosemary fragrant oil. In a clean jar add SV rosemary and garlic cloves, pour vegetable oil. This oil can be stored for a long period.
  5. Cut eggplant into slices and fry on the grill on 2 sides. Onions cut into rings and also fry on the grill.
    Cut eggplant into slices and fry on the grill on 2 sides.
Onions cut into rings and also fry on the grill.
  6. Remove the dough from the refrigerator and roll into a round layer, 0.5 mm thick.
    Remove the dough from the refrigerator and roll into a round layer, 0.5 mm thick.
  7. Grease with rosemary oil.
    Grease with rosemary oil.
  8. In the middle put in a circle alternating eggplant-onion-tomato.
    In the middle put in a circle alternating eggplant-onion-tomato.
  9. Lubricate vegetables rosemary oil.
    Lubricate vegetables rosemary oil.
  10. Close the galette edges of the dough, leave open the middle, wrap the dough should be free, folds. Lubricate the surface of the dough with rosemary oil. Bake at 180 degrees for 20-30 minutes
    Close the galette edges of the dough, leave open the middle, wrap the dough should be free, folds. Lubricate the surface of the dough with rosemary oil.
Bake at 180 degrees for 20-30 minutes
  11. Bon appetit.
    Bon appetit.

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