Wholewheat Galette With Savory Filling

This wholewheat galette with savory filling has a pizza-like taste and texture. It is a truly delicious and nutritive bake. This galette has the goodness of vegetables like broccoli, mushrooms and capsicum. I have included butter and cheese too, to get that soft and gooey texture. This makes it interesting for kids too.

Ingredients:

For the crust:

Wholewheat flour – 3/4 cup

All purpose flour – 1/4 cup

Butter (cold) – 1/3 cup

Salt – 1 tsp

Mozarella cheese – 1/4 cup

Cold water – 1/4 cup

Vinegar – 1 tbsp

For the filling:

Mushroom (sliced) – 4

Broccoli florets – 3

Garlic – 4

Onion – 1/4

Tomato (small) - 1

Capsicum – a small piece

Mozarella cheese (grated) – 2 tbsp

Oil – 2 tbsp

Salt – as required

Red chili (whole, crushed) – 1

Lemon juice – from half a lemon

Oregano – 1/2 tsp

Corriander leaves – one sprig

Sesame seeds – 1/2 tsp

Egg -1 (optional, for the glaze)

Sieve and Combine the Flours Together With Salt in a Bowl.

To This Add Cold Butter Cubes and Mozarella Cheese.

Using Clean Fingers, Rub Thoroughly Until All the Butter and Cheese Combines With the Flours and Form Small Crumbs.

Now Add Cold Water Little by Little Until It Forms a Soft Dough.

Add in the Vinegar Too, and Mix.

Cling Wrap the Dough and Refrigerate Overnight. (Make Sure to Take the Dough Out Atleast an Hour Ahead of Baking).

For Preparing the Filling, Blanch the Broccoli in Salt Water for 2-3 Minutes. Once Drained, Slice Them.

Heat Oil in a Pan and Saute, the Garlic, Onion, and Mushrooms With Little Salt, Until Mushrooms Turn to a Light Brown Color.

Next Add in the Broccoli Slices and Saute for 2 Minutes, and Turn the Flame Off.

Now, for Preparing the Crust, Dust the Work Surface Generously With Wholewheat Flour.

Place the Dough and Flatten With Your Clean Palms. Using Fingers, Press and Spread the Dough to Form a Flat Disk. (The Dough Would Be Easily Spreadable With Hands).

Now Transfer the Rolled Out Dough Carefully on to a Greased and Lined Baking Tray/tin.

Now Add Half of the Grated Mozarella Cheese to This Dough, Leaving Space of Around 1 Inch Along the Border.

Place the Sauted Mushrooms, Broccoli, Onions and Garlic on Top of It.

Next Add in the Tomatoes, Capsicum, and Red Chilli.

Top It With the Remaining Mozarella Cheese.

Now Fold the Edges Carefully Towards Inside.

Wholewheat Galette With Savory Filling