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
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. In a bowl, mix both types of flour, salt, baking powder.
  2. Pour hot (not boiling!!!) water and oil.
  3. Knead a soft elastic dough. Wrap in cling film and refrigerate for 20 minutes.
  4. 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.
  5. Cut the eggplant into slices and grill on 2 sides. Cut the onion into rings and also fry on the grill.
  6. Remove the dough from the refrigerator and roll out into a round layer 0.5 mm thick.
  7. Brush with rosemary oil.
  8. In the middle, lay out in a circle, alternating eggplant-onion-tomato.
  9. Brush the vegetables with rosemary oil.
  10. 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
  11. Bon appetit.
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