Knead dough. Thoroughly grind cottage cheese, butter at room temperature and egg. I did it with a blender.
Add to the curd mass salt, baking powder and both types of flour. Knead the dough. Form a ball of dough, wrap it in film and put it in the refrigerator while we prepare the filling.
Preparing the stuffing.
In olive oil fry for a couple of minutes sliced half-rings leek (if you do not find a leek, take the bulb, but fry it until transparent).
Add the chopped white cabbage and red cabbage to the onion. Fry for a couple of minutes over medium heat. Brussels sprouts and broccoli boil them in boiling water for a couple of minutes, throw in a colander and add to the rest of the vegetables. Salt, add your favorite seasonings (I added a mixture of stewed vegetables and dried Basil) and stew for another 3-4 minutes.
Roll out the dough on a baking sheet, laid with parchment or silicone Mat (you will not be able to transfer it later, on which you will roll out, on that and bake) the Dough should not be very thin, about 5 mm thick. Put the warm filling in the center.
Spread cranberry sauce over the filling with a teaspoon.
Collect the edges of the dough to the center, forming a galette. Sprinkle with grated cheese if desired (I scattered about a tablespoon).
Bake in a preheated oven at 180 degrees for about 30-35 minutes.
The Galette can be served both warm and cold!
Bon appetit, everyone!!!