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Vegetable galette with salad cheese

Mais oui! The French tradition for galettes – rustic pancakes with filling – makes for an easy and deliciously satisfying meal idea. This one uses Taverna Finest for a salty, creamy taste that contrasts well with the season’s vegetables.

This recipe has been developed by Ditte, who blogs as The Food Club.
Base:

 

 

Method

Place all the ingredients for the base in a food processor or mix well by hand. Avoid working the dough too hard.

It should simply be pliable and hang together.

Once this has been achieved, let it cool in the fridge for about 1 hour.

Meanwhile cut and dice the peppers, courgette and tomatoes.

Finely chop the onion, rosemary and thyme.

Fry all the vegetables in a little oil in a hot pan until they are completely tender, about 10 minutes – and season.

Roll out the pastry into a circle about 25 cm in diameter and spread the filling evenly out into the middle of the circle, then crumble the cheese and the olives over the top.

Fold up the edges so that the filling is slightly covered.

Bake the pies at 200 degrees Celsius (fan assisted ovens) for approx. 30 minutes.

Serve for example with a delicious green salad.

Taverna oste – til kolde og varme retter