gluten-free Vegetable galette
gluten-free Vegetable galette
Cooking time
40
minutesIngredients
- Bottom
2 dl Virtasalmi's Grain Product Gluten Free Dark Whole Grain Rice Flour
2 tsp dried thyme
0,5 tsp herb salt
1 tsp baking powder
100 g soft butter
2 dl grated cheese
2 dl curry-chilli cream (arla lempi)
- Stuffing
1 pcs (approx. 150 g) zucchini
350 g white cabbage
2 clove of garlic
0,5-1 red pepper
1 Spring onion with stems
a splash of olive oil
150 g French cream
80 g chili cheddar (jukola cheese) -> dice
1 tsp ginger paste
a splash of soy (taste occasionally and add more to suit your taste)
Preparation
- Bottom
- Mix the dry ingredients and butter together
- Add the grated cheese and cream.
- Roll out the dough into two large thin bases.
- Stuffing
- Thinly slice the courgette
- Lay them on a tin on a baking sheet
- Sprinkle with salt and black pepper
- Bake in the oven at 200'c for 10 minutes
- Cut the cabbage into thin slices
- Chop the bell pepper and spring onion into small pieces
- Use a knife to "chop" the garlic into small crumbs
- Sauté the vegetables in olive oil for about 10 min or until softened
- Add the cream, chilli cheddar, ginger paste and soy.
- Pour the filling over the base
- Put the courgettes on top of the filling
- Leave a couple of centimetres without filling
- Carefully turn the edge over the filling
- If you like, top with cherry tomato halves.
- Bake at 200 degrees for about 30 minutes.
- Serve the gluten-free vegetable galette as a savoury pie on its own or enjoy it with a salad for lunch.
Marika Kaila | Up to your wrists in dough
Gluten Free Buckwheat Bran, 250 g 