Galette with Ratatouille Vegetables
Ingredients
For the shortcrust pastry
200
g
buckwheat flour
50
g
spelt flour
1
Knife tip(s)
baking powder
0.5
ts
salt
Some
soy cuisine to coat
For the ratatouille vegetables
1
kg
ratatouille vegetables: red onions, tomatoes, aubergine, courgettes, peppers
Some
herbes de provence: thyme, rosemary, oregano
tb
salt & pepper
2
tb
olive oil
For the topping
Preparation
For the shortcrust pastry
1. Place all the ingredients in a mixing bowl and mix by hand or with a mixer (dough hook) to form a dough.
2. Wrap in cling film and place in the fridge for about 1 hour.
For the ratatouille
1. In the meantime, prepare the ratatouille. Slice all the vegetables thinly and mix them in a large bowl with the olive oil and herbs.
For the filled galette
1. Preheat the oven to 200 degrees Celsius top/bottom heat.
2. Divide the shortcrust pastry into about 4 equal pieces and shape each piece into a ball.
3. Roll out into a round on a floured surface (about 20 centimetres).
4. Spread with the alternative to cream cheese and place the ratatouille vegetables in individual slices next to each other, slightly overlapping in a circle.
5. Crumble the cheese alternative with your hands and sprinkle over the vegetables, leaving a border. Fold the edges of the dough over piece by piece so that the shape has several sides.
6. Brush with the soy cream and bake for about 25 minutes.
Login
Product recommendations
Recently Added
