5 July, 2015
Vegetable Galette
Ingredients for dough:
- Refine flour (maida): 1 cup
- Cold butter: 2 tablespoon
- Salt: pinch
- Cold water as required
Ingredients for stuffing:
- Butter or olive oil: 1 & 1/2 tablespoon
- Chopped garlic: 1 & 1/2 teaspoon
- Cooking cheese: 1 & 1/2 teaspoon
- Par boiled chopped baby corn: 2 teaspoon
- Black olive rings: 1 teaspoon
- Jalapeno chopped: 1/2 teaspoon
- Par boiled potato slice or chips: 1 & 1/2 teaspoon
- Red, yellow and green capsicum chopped: 2 tablespoon
- Tomato chopped: 1 & 1/2 teaspoon
- Small cottage cheese cube: 1 & 1/2 teaspoon
- Red chili paste: 1 teaspoon
- Oregano: 1/2 teaspoon
- Chili flakes: 1/2 teaspoon
- Fresh basil: 1 teaspoon
- Olive oil for brushing: 2 teaspoon
- Cheese spread to apply on roll: 2 tablespoon (as per your choice)
Serves: 2
Preparation time: 15 minutes
Resting time: 2 hours
Baking time: 35 minutes
Preparation:
- Mix the flour with butter & pinch of salt. Mix with finger tips, add pinch of salt.
- Mix till flour feels like bread crumbs. Gradually add cold water to form a smooth dough.
- Wrap in cling film and chill for minimum 2 hour. Refrigerate over night.
Preparation stuffing:
- Heat butter in pan add garlic and saute till brown. Remove garlic from butter on paper napkin.
- Add par boiled potato chips in the rest of butter and shallow fry it till golden.
- Add tomato and cook till its liquid evaporates.
- Add all other ingredients in this mixture and stir properly and cook for 2 minutes. Remove from stove and let it cool.
- Lightly dust the kitchen surface with flour and roll the dough out to a circle of 30 cm.
- Apply cheese spread on it leaving 5 cm free around the edge. Keep stuffing on it and fold the edge of the roll up and over the edge of the stuffing.
- Preheat oven to 180 degree. Dust the baking tray with flour. Apply olive oil over the dough with brush and bake for about 35 min until golden.
- Garnish with basil leaves and serve with tomato ketchup.