Root Vegetables Galette
This vegetarian root vegetables galette has an incredibly delicious crust that draws inspiration from Jamie Oliver's meatless creations! Give it a try!
Ingredients
Galette crust:
- 500 g wheat flour
- 250 ml warm water
- 1 tsp dry yeast
- ½ tsp salt
- 2 Tbsp bread crumbs the secret ingredient for a perfect, crunchy crust!
Filling:
- 250 g button mushrooms sliced
- 3 carrots sliced
- 2 parsnips sliced
- 2 onions julienne cut
- 1 egg beaten
- 2 Tbsps mustard
- 1 tsp oregano
- 1/2-1 tsp ginger powder
- 2 Tbsp olive oil for brushing
- salt and pepper to taste
Instructions
- Crust:
- Add flour, salt and dry yeast in the food processor. Set it on the lowest speed and slowly pour in warm water. It doesn’t have to be mixed very well.
- Take the dough out of the food processor and give it a ball shape.
- Put it in a bowl and cover with a clean towel. Leave it at room temperature for 45-60 minutes, until it doubles its volume.
- Filling:
- Heat some oil in a large pan. Saute chopped onion. Add sliced carrots and parsnips (save some slices to top the tart with). When nearly done, add sliced mushrooms, mustard, and spices.
- Add beaten egg and mix well.
- Remove from heat.
Assembly:
- Sprinkle some flour onto your kitchen table. Spread the dough and give it a round shape. It has to be about 1cm thick.
- Grease the pan with some oil. Sprinkle it with breadcrumbs. Put the dough in the pan. Add the filling. Pull the margins of the dough over the filling.
- Cover the tart with the remaining carrot and parsnip slices.
- Let it cook for 20-30 minutes at 200C.
Nutrition
Calories: 448kcalCarbohydrates: 84gProtein: 13gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 27mgSodium: 315mgPotassium: 596mgFiber: 7gSugar: 7gVitamin A: 5139IUVitamin C: 14mgCalcium: 65mgIron: 5mg
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