I want to introduce You today with rye galette with potatoes and mushrooms! I think the combination of potatoes and mushrooms is a win – win! Especially when this combination complements rosemary, cheese and the base of the finest rye dough. Highly recommended!)
Sift two kinds of flour, add salt and rosemary. Mix oil and boiling water.
Gradually adding flour to the water, knead the soft dough. If the dough is sticky, you can add wheat flour! Leave the dough to rest for 15-30 minutes.
For the filling. Mushrooms cut into slices, onion half-rings. Sauté onions until Golden brown, add mushrooms, fry for 5 minutes, stirring constantly.
Potatoes (2-3pcs) cut into thin slices.
The dough roll out very thinly on a working surface, sprinkled with flour. Then gently transfer to a baking sheet covered with baking paper.
Of this amount of dough, make one large or two medium-sized galettes!!!
Retreating from the edge of 5 cm, lay out layers of potatoes, salt, pepper, rosemary and butter.
Then a layer of mushrooms. Layer again.
The last layer of mushroom, sprinkle with cheese. The edges of the dough wrap inside. Bake for 35-45 minutes at 180 degrees.