Galette
Creative | Dairy Free | Institutional | Vegan

Galette

Ingredients:

Galette

  • 200 g wholemeal flour
  • 40 g extra virgin olive oil
  • 90 g cold water
  • Sesame seeds
  • Salt
  • 2 fennels
  • 1 onion
  • 6 dried tomatoes
  • 80 g red lentils
  • 1 tablespoon almond cream
  • Extra virgin olive oil
  • Salt
  1. Combine the flour, salt and extra virgin olive oil in a bowl and mix. Add the water and knead.
  2. Wrap the dough in greaseproof paper and leave it to rest for about half an hour in the fridge (or even longer).
  3. In the meantime, cut the fennel and onion into thin slices, place them on a baking tray lined with baking paper, drizzle with oil, a pinch of salt and bake – in a preheated, ventilated oven – at 200 degrees for 15 minutes.
  4. Rinse the lentils under running water, then cook them in plenty of water for 15 minutes. Drain the lentils and blend them with the sun-dried tomatoes, almond cream and a pinch of salt.
  5. Roll out the brisée pastry in a circular fashion, spread the paté you have previously prepared and fill it with the fennel and onions. Close the edges towards the centre, brush with oil and sprinkle with sesame seeds.
  6. Bake in a ventilated oven at 180 degrees for about 20 minutes.

By @glicerinia

Main Course
Creative, Dairy Free, Institutional, Vegan

Method:

Galette

  • 200 g wholemeal flour
  • 40 g extra virgin olive oil
  • 90 g cold water
  • Sesame seeds
  • Salt
  • 2 fennels
  • 1 onion
  • 6 dried tomatoes
  • 80 g red lentils
  • 1 tablespoon almond cream
  • Extra virgin olive oil
  • Salt
  1. Combine the flour, salt and extra virgin olive oil in a bowl and mix. Add the water and knead.
  2. Wrap the dough in greaseproof paper and leave it to rest for about half an hour in the fridge (or even longer).
  3. In the meantime, cut the fennel and onion into thin slices, place them on a baking tray lined with baking paper, drizzle with oil, a pinch of salt and bake – in a preheated, ventilated oven – at 200 degrees for 15 minutes.
  4. Rinse the lentils under running water, then cook them in plenty of water for 15 minutes. Drain the lentils and blend them with the sun-dried tomatoes, almond cream and a pinch of salt.
  5. Roll out the brisée pastry in a circular fashion, spread the paté you have previously prepared and fill it with the fennel and onions. Close the edges towards the centre, brush with oil and sprinkle with sesame seeds.
  6. Bake in a ventilated oven at 180 degrees for about 20 minutes.

By @glicerinia

Main Course
Creative, Dairy Free, Institutional, Vegan

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