ZUCCHINI BLOSSOM GALETTE WITH A MULTIGRAIN NO BUTTER GALETTE

I never checked the history behind galette but I’m sure the idea must have come out of a lazy women’s kitchen who didn’t want to throw leftover pie dough, nor did she want the hassle of baking a traditional pie from scratch.

Perhaps I do the same too, whenever I have left over pie dough I turn it into an empty your fridge galette. But today I’m making a special galette, my summer favourite – Zucchini blossom galette. I long for this ingredient, and to celebrate them I always make this galette

INGREDIENTS

For the Dough:

It’s a multigrain dough with NO BUTTER, thanks The Butternut Co for a new challenge of creating a healthy galette. And I must say I prefer the nuttiness of this multigrain flour over any regular refined flour galette.

1 1/4 cup whole wheat flour

1/4 cup oat flour

1/4 cup finger millet flour

1/4 cup pearl millet flour

1/4 tsp salt

1/2 cup oil

1/3 cup of cold water

 

For the herbed cheese:

1/2 cup goat cheese (chèvre)

1 tbsp parsley chopped

Or any fresh herb

 

And the dreamy layers:

1,5 tbsp mustard

1 cup fresh cherry tomatoes

Handful Basil

5-6 zucchini blossoms

1 tbsp poppy seeds

1 egg + 1 tbsp milk

Salt + pepper to taste

Olive oil

 

METHOD

 

For the dough:

  • Mix together whole wheat flour, oat flour, pearl millet, millet flour, and salt in a medium bowl. Add oil and mix it in with a fork.
  • Drizzle 1/3 cup ice water into the flour and toss with a fork until the flour starts to clump.
  • Pinched between your fingers the dough should stick together but should not have any wet spots. If there is dry flour leftover in the bowl add 1 tbsp water and toss again.
  • Tip the dough out onto a piece of baking paper, or flour-dusted surface, and press together with your hands. Wrap it in the paper and refrigerate for 60 minutes – this allows the flour to absorb the water properly and the coconut oil to solidify.
  • Roll the dough 1/2 cm thick in any free form shape. Galettes are rustic pies so don’t worry about getting a perfect shape!
  • Transfer to a baking sheet, till you prepare your toppings.

 

For the herbed cheese:

  • Mix some chèvre and herbs in a bowl and keep it aside.

 

For the assembly of the layers:

  • Take out your rolled dough. Leave 1-2 inches as a border all around and dock the rest of the pastry with a fork.
  • Spread a thin layer of mustard all over the pastry, leaving the border. Next spread your herbed goat cheese over the mustard and add dollops of caramelized onions.
  • Fill the empty spaces with cherry tomatoes and add in some fresh basil. Sprinkle salt and pepper.
  • Prep your zucchini flowers, and adorn your galette with them. (Save two blossoms for the topping)
  • Close the galette by folding the edges over the tomatoes and pinching the joints.
  • Make an egg wash by beating an egg with a little bit of milk.
  • Brush the crust with egg wash or plain milk and sprinkle some poppy seeds along the edges.
  • Bake for 40 minutes or until golden brown at 180-200C.
  • Serve hot with a drizzle of olive oil and fresh dollops of goat cheese. Add the remaining zucchini blossoms on top.

Notes:

  1. Flours: You can tweak the flour and use what is available to you but make sure to keep the total quantity to a minimum of 1 1/4 cup and a maximum of 2 cups.
  2. Tomatoes: You can use regular, cherry, or heirloom tomatoes.
  3. Recipe makes one free form pie.

 

GET COOKING! is a collaboration by @baked.happily.ever.after with @thebutternutco where you will learn how to make delicious dishes made with ingredients that are #BetterForYou

 

 

Leave a Reply

Your email address will not be published.

Get more stuff like this
in your inbox

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.

Thank you for subscribing.

Something went wrong.

× Chat on WhatsApp