Prep time: 15 minutes Fridge time: at least 3 hours or overnight Baking time: 45 minutes Yield: 1 galette
100 g (1/2 cup + 2 Tbsp) all-purpose flour
70 g (1/4 cup + 3 Tbsp) whole-wheat flour
115 g (4 oz) cold unsalted butter
62 mL (1/4 cup) cold water
1/2 tsp salt
250 g (8,8 oz) ricotta cheese
1 zucchini (~300 g)
1 eggplant (~180 g)
1 tomato (~170 g)
1 Tbsp dried herbs
1/2 tsp salt
1/2 Tbsp olive oil
Beaten egg with water
For the dough: cut the cold butter into small squares and set aside. Sift wheat flour and whole grain flour into a medium bowl. Add chopped cold butter and start mixing lightly with your hands or cooking spatula.
Add ice water, salt and stir again slightly to combine water with flour. Try to do everything quickly, using a cooking spatula or scraper to prevent the butter from melting from your warm hands.
Roll out and fold the dough 3-4 times. If the dough starts to stick to the rolling pin, add some flour on top. Freeze for 25 minutes and refrigerate for 3 hours or overnight. Then take out the dough and roll out.
For the filling: drain the ricotta cheese, add some salt and your favourite dried herbs.
All vegetables are cut into thin slices.
Sprinkle the table with flour and remove the dough from the refrigerator and roll it out to 2 millimeters thick. Place the ricotta filling and vegetables on the dough anyway as you like.
Bend the edges to the center making small pinches and press the sides of the galette, sprinkle with salt. Brush egg wash lightly over the dough of galette.
Bake at 45 minutes at 180°C (375°F) until golden brown. After 15 minutes of baking, brush the vegetables with some olive oil and then send them to bake.