End of Summer Galette by @louloukitchen_

≈ 1h25

4 servings

🌾

200 g

Flour

🥣

45 g

Greek yogurt

🫒

5 ml

Olive oil

🥚

1

Egg

💧

20 ml

Water

🧂

0.5 g

Salt

🍆

700 g

Eggplant

🍅

200 g

Cherry tomatoes

🍅

40 g

Sun-dried tomatoes

🌿

30 g

Pesto

🍖

60 g

Bresaola

  1. Combine
    • all-purpose flour
    • Greek yogurt
    • egg

    Combine the all-purpose flour, Greek yogurt, egg, water, olive oil, and salt in a mixing bowl.

  2. Knead

    Knead the dough until smooth, then shape it into a ball.

  3. Rest

    Rest the dough for 30 minutes at room temperature.

  4. Slice
    • eggplant
    • cherry tomatoes

    Slice the eggplant into thin strips and halve the cherry tomatoes.

  5. Heat
    • olive oil
    • eggplant

    Heat the olive oil in the frying pan, then sauté the eggplant strips until tender.

  6. Roll

    Roll the rested dough into a rough round on the baking sheet.

  7. Spread
    • green pesto

    Spread the green pesto over the center of the dough, leaving a wide border.

  8. Arrange
    • eggplant
    • cherry tomatoes
    • Pesto

    Arrange the cooked eggplant, cherry tomatoes, and sun-dried tomatoes over the pesto.

  9. Fold
    • honey

    Fold the dough border inward over the filling, then drizzle the filling with honey.

  10. Bake

    Bake the galette at 200°C / 390°F until golden and crisp, about 30 to 35 minutes.

  11. Top
    • feta cheese
    • bresaola

    Top the hot galette with feta cheese and bresaola.

  12. Slice
    • fresh basil

    Scatter fresh basil over the galette, then slice and serve warm.

End of Summer Galette by @louloukitchen_

≈ 1h25

4 servings

🌾

200 g

Flour

🥣

45 g

Greek yogurt

🫒

5 ml

Olive oil

🥚

1

Egg

💧

20 ml

Water

🧂

0.5 g

Salt

🍆

700 g

Eggplant

🍅

200 g

Cherry tomatoes

🍅

40 g

Sun-dried tomatoes

🌿

30 g

Pesto

🍖

60 g

Bresaola

Preparation Steps

  1. Step 1/12

    Combine the all-purpose flour, Greek yogurt, egg, water, olive oil, and salt in a mixing bowl.

    🌾all-purpose flour
    🥣Greek yogurt
    🥚egg
    💧water
    🫒olive oil
    🧂salt
    🥣mixing bowl

  2. Step 2/12

    Knead the dough until smooth, then shape it into a ball.

    🥣mixing bowl

  3. Step 3/12

    Rest the dough for 30 minutes at room temperature.

    🥣mixing bowl

  4. Step 4/12

    Slice the eggplant into thin strips and halve the cherry tomatoes.

    🍆eggplant
    🍅cherry tomatoes
    🔪knife
    🪵cutting board

  5. Step 5/12

    Heat the olive oil in the frying pan, then sauté the eggplant strips until tender.

    🫒olive oil
    🍆eggplant
    🍳frying pan
    🥄spatula

  6. Step 6/12

    Roll the rested dough into a rough round on the baking sheet.

    🥖rolling pin
    🍳baking sheet

  7. Step 7/12

    Spread the green pesto over the center of the dough, leaving a wide border.

    🌿green pesto
    🥄spatula
    🍳baking sheet

  8. Step 8/12

    Arrange the cooked eggplant, cherry tomatoes, and sun-dried tomatoes over the pesto.

    🍆eggplant
    🍅cherry tomatoes
    🍅sun-dried tomatoes
    🍳baking sheet

  9. Step 9/12

    Fold the dough border inward over the filling, then drizzle the filling with honey.

    🍯honey
    🍳baking sheet

  10. Step 10/12

    Bake the galette at 200°C / 390°F until golden and crisp, about 30 to 35 minutes.

    🍳baking sheet

  11. Step 11/12

    Top the hot galette with feta cheese and bresaola.

    🧀feta cheese
    🍖bresaola
    🍳baking sheet

  12. Step 12/12

    Scatter fresh basil over the galette, then slice and serve warm.

    🌿fresh basil
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Dairy, Fats and oils, Eggs, Water, Seasonings, Vegetables, Meat

Ingredients

Flour, Greek yogurt, Olive oil, Egg, Water, Salt, Eggplant, Cherry tomatoes, Sun-dried tomatoes, Pesto, Bresaola

Notes

Greek yogurt (or fromage blanc or skyr), Olive oil (a drizzle), Cherry tomatoes (a few), Sun-dried tomatoes (a few), Pesto (green or rosso), Bresaola (a little)

Allergens

Milk, Egg

Dietetics

Dietary regimen

to inform

Calories

485 kcal

Macro nutrients

Protein: 21g, Carbohydrates: 52g, Fat: 22g, Fiber: 7g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 3.2mg, Potassium: 610mg, Sodium: 790mg

Vitamins

Vitamin A: 125µg, Vitamin C: 16mg, Vitamin K: 20µg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

50 minutes

Cooking

35 minutes

Overall

1 hour 25 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

mixing bowl, knife, cutting board, rolling pin, frying pan, baking sheet, spatula

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Summer

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Tender, Creamy, Flaky

Flavors

Savory, Herby, Sweet, Tangy, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered and away from heat.), fridge : 3 days (Store in an airtight container.,Reheat in the oven to restore crispness.), freezer : 30 days (Freeze slices tightly wrapped.,Thaw overnight in the fridge before reheating.)