Ingredients
Dough:
- 200 gram Cottage cheese
- 40 gram Butter
- 1 piece Chicken egg
- 1 teaspoon Baking powder
- 50 gram Rye flour
- 110 gram Whole grain flour
- 1 pinch Salt
Filling:
- 200 gram Cabbage
- 150 gram Cabbage, red,
- 150 gram Broccoli
- 50 gram Brussels sprouts
- 50 gram Berry sauce
- 3 tablespoons Olive oil
- 1 piece Leek
- Cheese hard
- Seasoning
- Salt
Instructions
- Knead the dough. Carefully grind the cottage cheese, butter at room temperature and egg. I did it with a blender.
- Add salt, baking powder and both types of flour to the curd mass. Knead the dough. Form a ball of dough, wrap it in a film and put it in the refrigerator while we prepare the filling.
- Preparing the filling. Fry the leek cut into half rings in olive oil for a couple of minutes (if you haven't found the leek, take the onion, but fry it until transparent). Add chopped white and red cabbage to the onion. Fry for a couple of minutes over medium heat. Boil the Brussels sprouts and broccoli in boiling water for a couple of minutes, discard in a colander and add to the rest of the vegetables. Add salt, add your favorite seasonings (I added a mixture of stewed vegetables and dried basil) and simmer for another 3-4 minutes.
- Roll out the dough on a baking sheet covered with parchment or a silicone mat (later you will not be able to shift it, on what you will roll out, bake on that) The dough should not be very thin, about 5 mm thick. Place the warm filling in the center. Spread the filling with cranberry sauce with a teaspoon.
- Gather the edges of the dough to the center, forming a galette. If desired, sprinkle with grated cheese (I scattered about a tablespoon). Bake in a preheated 180 degree oven for about 30-35 minutes.
- Galette can be served both warm and cold! Bon appetit to everyone!!!