Lean Galette with Vegetables Recipe
I like biscuits, open pies or jelly pies. I like this little dough, and by the way, my favorite dough is shortbread and lots of fillings. I offer a recipe for delicious lean shortbread cookies with vegetables. To be honest, I fell in love with this dough, I liked it more than butter. Very tender, crumbly and with vegetables.. just a story.
Servings 4
Cook Time 60 minutes
Ingredients
- 140 gram Rye flour
- 200 gram Flour wheat / Flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 100 ml Sunflower oil
- 160 ml Water
- 2 pieces Onion
- 2 pieces Eggplant
- 2 pieces Tomatoes
- 2 twigs Rosemary
- 3 cloves Garlic
Instructions
- In a bowl, mix both types of flour, salt, baking powder.
- Pour hot (not boiling!!!) water and oil.
- Knead a soft elastic dough. Wrap in cling film and refrigerate for 20 minutes.
- To prepare the filling, we will need fragrant rosemary oil. In a clean jar, add rosemary and garlic cloves, pour vegetable oil. This oil can be stored for a long period.
- Cut the eggplant into slices and grill on 2 sides. Cut the onion into rings and also fry on the grill.
- Remove the dough from the refrigerator and roll out into a round layer 0.5 mm thick.
- Brush with rosemary oil.
- In the middle, lay out in a circle, alternating eggplant-onion-tomato.
- Brush the vegetables with rosemary oil.
- Close the edges of the dough with a galette, leave the middle open, wrap the dough loosely, in folds. Lubricate the surface of the dough with rosemary oil. Bake at 180 degrees for 20-30 minutes
- Bon appetit.