Grilled Galette vegetables #christmas #vegetables

I just wanted to say hello and share another recipe from the theme that my vegetables were rooted, which was developed for G2Kitchen magazine, before I left for Prague again. This is pure leisure time now and I have to be able to enjoy Prague as a tourist. There are 14 hours of shooting every day! I can't wait for that! The main reason for my trip to Prague though is to celebrate the 80th birthday of my beloved grandmother. I hope to see my whole family and spend some precious time with them.



I think this spring finally came to London as I saw the first blooming flowers and enjoyed some nice warm sunshine while walking only on my t-shirts in Windsor last weekend. I hope we get more like warm days when I return. This savory Galette is a lovely lunch or snack for those who are still waiting for a warm day. It is full of flavor and vitamins that we need so much after a long cold.

Inggredients
Crust:

  • 250g of wheat flour
  • T tsp salt
  • 115 g cold unsalted butter, diced
  • ¼ cup of creme fraiche
  • 2 tsp lemon juice
  • ¼ cup of cold water
  • 1 spring fresh thyme, chopped leaves

Vegetables fill:

  • 5 small carrots (or 3 media), peeled and diced
  • 2 parsnips, peeled and diced
  • 350g butternut squash, peeled and diced
  • 2 medium onions, peeled and based
  • 1 stalk of fresh rosemary, chopped leaves
  • 1 stalk of fresh thyme, chopped leaves
  • 3 tablespoons of olive oil
  • 1 head of garlic, peeled outer layer
  • salt and pepper
  • cream goat cheese, collapsed

Direction

  1. To make a crust, combine flour and salt in a medium bowl. Add butter and use your hands to rub the butter into the flour until the mixture resembles a rough meal. In a small bowl, combine creme fraiche, lemon juice and cold water. Add the mixture to the flour mixture and mix it all together with a fork. Stir chopped thyme. Don't knead the dough. Collect blobs that become balls. Wrap the mixture tightly in the plastic wrap and flatten it slightly. Chill for at least an hour.
  2. Preheat the oven to 180 ℃. Put all the vegetables in a baked tray. Sprinkle with herbs and drizzle more than 2 tablespoons of olive oil. Season with salt and pepper and stir everything together until all the vegetables are evenly coated. Cut the top of the garlic head, exposing the clove. Drizzle some olive oil on top and wrap it in foil. Place garlic on a toasted tray with vegetables. Bake vegetables about 20-30 minutes stirring once or twice until tender. Squeeze garlic into a large bowl and mash with a fork. Add grilled vegetables, half cheese and gently stir.
  3. Increase oven temperature 200 ℃. Open the dough and press the edge so that it doesn't crack. Dust a sheet of parchment paper with flour and roll the dough into a 30cm circle about 0.5cm thick. Transfer the mixture on parchment paper to the baking sheet. Arrange vegetables in the dough, leaving a 5cm border. Scatter for the rest of the goat cheese and fold the edges over filling. Bake on the bottom of the oven for about 35-40 minutes until the crust is golden brown. Let it cool for 10 minutes, then cut it into slices and serve.

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