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
Teaspoon(s)
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
Tablespoon(s)
salt & pepper
2
Tablespoon(s)
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.
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