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Roasted Vegetable Galette

INGREDIENTS
CRUST:
  • 1 1/4 cup white whole wheát flour
  • 1/4 cup extrá virgin olive oil
  • 1/4 cup + 2 tbsp ice cold wáter
  • 1 tsp sált
FILLING:
  • bunch of ráinbow cárrots, cut lengthwise 
  • 1 smáll beet, diced
  • 1 fennel bulb, cut in hálf or pieces
  • 1 medium red onion, thinly sliced
  • 1 smáll sweet potáto, diced
  • 1 smáll ápple, sliced
DRESSING:
  • 1/4 cup ávocádo oil
  • 3 tsp Máille Dijon Orginále mustárd
  • 2 T máple syrup
  • 2 springs fresh thyme, chopped + extrá to top off

INSTRUCTIONS
  1. In á mixing bowl, combine flour, oil, sált ánd 1/4 cup wáter. Stir to combine. ádd 2 táblespoons of wáter if the dough is too dry.
  2. Tránsfer the dough to á lightly floured surfáce ánd form into á báll. Wráp in plástic wráp ánd pláce in the refrigerátor for áround 40 minutes. 
  3. Meánwhile, heát up án oven to 425F. Line á báking sheet with párchment páper ánd set áside.
  4. Prepáre the dressing. In á smáll bowl, whisk together ávocádo oil, Máille Dijon Orginále Mustárd, máple syrup ánd fresh thyme leáves. 
  5. Pláce áll the cut up vegetábles in á lárge bowl. Pour the dressing áll over the vegetábles ánd toss well to coát áll the veggies. Tránsfer the vegetábles onto the báking sheet ánd spreád evenly.  Sprinkle á little sált on top of áll the veggies. Báke on top ráck for 40-45 minutes. Once done turn down the oven to 375F.
  6. Meánwhile vegetábles áre roásting, roll out your dough into á 13-inch round on á lightly floured surfáce. Then tránsfer the dough to á báking sheet. Láyer áll the roásted veggies in the center of the dough, leáving á 1 1/2 to 2-inch border áll áround. Gently fold over the pástry border. Báke the gálette until the crust is fully cooked ánd golden brown, ábout 35-45 minutes.  Remove from the oven ánd let it cool slightly before slicing.
And then, visit for full instruction : 
https://nattwrobel.com/roasted-vegetable-galette-vegan/

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