Soft and buttery whole whet dough filled with hearty salmon and juicy vegetables.
What first comes to your mind when you hear the word galette? In my mind its juicy fruits on top of buttery dough…yam! Did you ever think about juicy vegetables instead? Today I suggest we try to bake savory galette!
In one dish we can make a complete meal, how about that? One of the best sources of protein and healthy fats is salmon, whole wheat and oatmeal flour for carbs and, of course, vegetables.
Galette is a type of flat round or freeform crusty cake that doesn’t require any baking skills. Just roll out the dough and fill it with your favorite stuff. What can be easy then that?
Ingredients for galette:
1 stick (113 g) butter
¾ cup (50 g) oatmeal flour
1 cup (100 g) whole wheat flour
50 ml cold water
10 oz (300 g) fresh salmon
1 small zucchini
1 small eggplant
2 tomatoes
1 teaspoon salt
Ground black pepper and Italian seasoning to taste
Ingredients for pesto sauce:
½ cup (60 g) fresh basil leaves
½ cup (60 g) parsley leaves
1.5 oz (40 g) pine nuts
¾ cup (70 g) Parmesan cheese
100 ml olive oil
1 garlic glove
Salt and black pepper to taste
Step 1
Cut the butter into small pieces and put them in the freezer for an hour. Sift all the flour on the work surface (or in a bawl) and put on top a very cold butter
Step 2
With a big knife chop the butter and the flour together until it crumbs.
Step 3
Make a small indentation in the middle of the flour and add a little bit of cold water. Knead the dough and gradually add the remaining water. In the moment that everything comes together and you can make a ball, stop and cover the dough with a plastic wrap. Transfer the dough to the fridge for an hour or to the freezer for 15 minutes.
Step 4
In the while, cut half the fish into strips and the second half into squares. Clean all the vegetables and cut them into circles.
Step 5
Take out the dough from the fridge and roll out right on top of the parchment paper. Then lay out single layer of salmon strips leaving free places along the edge.
Step 6
On top of the fish lay out the vegetables alternating between themselves: zucchini-tomato-eggplant. Then on top of the vegetables lay out the salmon squares. To finish our composition, add salt, ground black pepper and Italian seasoning for taste. Fold the edge of the dough to the center. Bake at 390 degrees for 30-35 minutes.
Step 7
To make sauce pesto put all the ingredients into the blender and mix together.
Enjoy!
Notes:
You can replace the amount of whole wheat and oatmeal flour with whole purpose white flour.
You can use any other vegetables you like.
Since I did not use white flour, I did not get a golden, crunchy dough.
- 1 stick (113 g) butter
- ¾ cup (50 g) oatmeal flour
- 1 cup (100 g) whole wheat flour
- 50 ml cold water
- 10 oz (300 g) fresh salmon
- 1 small zucchini
- 1 small eggplant
- 2 tomatoes
- 1 teaspoon salt
- Ground black pepper and Italian seasoning to taste
- ½ cup (60 g) fresh basil leaves
- ½ cup (60 g) parsley leaves
- 1.5 oz (40 g) pine nuts
- ¾ cup (70 g) Parmesan cheese
- 100 ml olive oil
- 1 garlic glove
- Salt and black pepper to taste
- Cut the butter into small pieces and put them in the freezer for an hour. Sift all the flour on the work surface (or in a bawl) and put on top a very cold butter.
- With a big knife chop the butter and the flour together until it crumbs.
- Make a small indentation in the middle of the flour and add a little bit of cold water. Knead the dough and gradually add the remaining water. In the moment that everything comes together and you can make a ball, stop and cover the dough with a plastic wrap. Transfer the dough to the fridge for an hour or to the freezer for 15 minutes.
- In the while, cut half the fish into strips and the second half into squares. Clean all the vegetables and cut them into circles.
- Take out the dough from the fridge and roll out right on top of the parchment paper. Then lay out single layer of salmon strips leaving free places along the edge.
- On top of the fish lay out the vegetables alternating between themselves: zucchini-tomato-eggplant. Then on top of the vegetables lay out the salmon squares. To finish our composition, add salt, ground black pepper and Italian seasoning for taste. Fold the edge of the dough to the center. Bake at 390 degrees for 30-35 minutes.
- To make sauce pesto put all the ingredients towards the blender and mix together.
- You can replace the amount of whole wheat and oatmeal flour with whole purpose white flour.
- You can use any other vegetables you like.
- Since I did not use white flour, I did not get a golden, crunchy dough.
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