Rye Galette with a Kvass Recipe
The dough with the addition of rye flour goes well with the filling. A hearty, but not “heavy” biscuit is especially good in a warm form – delicious juice flows out of it. But the next day it was great, the dough remained soft.
Servings
4
Cook Time
80minutes
Servings
4
Cook Time
80minutes
Ingredients
Dough:
Filling:
Instructions
  1. Sift two types of flour, add salt, sugar, quickly grind with butter into fine crumbs, add milk and egg.
  2. Quickly knead the dough and put it in the refrigerator for 30 minutes while the filling is being prepared.
  3. Fillet cut into small pieces, season with salt and pepper mixture.
  4. Peel the zucchini, cut into thin circles, add a little salt, sprinkle with a universal seasoning.
  5. GRATE two types of cheese on a coarse grater
  6. Form 4 balls from the dough and roll each into a flat cake with a diameter of about 13-15 cm .
  7. Place the cakes on a baking sheet, previously covered with oiled paper. We put 2 layers of zucchini, chicken, 2 teaspoons of sour cream in the center of the filling.
  8. Sprinkle with two types of cheese and form a galette.
  9. Bake in a preheated 200 degree oven for about 30 minutes. I’ve got some juice leaking out, but it’s okay.
  10. Sprinkle with fresh herbs before serving.
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