I am very glad to share this recipe with you today. This is not only because the word “delicious” doesn’t begin to describe how tasty it is, but also because the little hands couldn’t resist the taste either, and he ate the zucchini pieces after a very long time of removing them—he does eat the zucchini bars or the zucchini muffins, but it’s grated there. Actually, the big hands don’t usually eat zucchini either, so we’re two out of two! It’s a unique zucchini galette with spelt flour and turmeric. It can also be vegetarian if you substitute the heavy cream with organic plant-based oat cream, and it’s nutritious, aromatic, tasty, tasty, and tasty. It’s suitable for kids 6 months old or older, and it’s one of the recipes that, while I tag as “for the whole family,” I think that the real tag should be “the mother might keep it for herself!”
What we are going to need
For the dough
- Spelt flour. I used whole-grain spelt flour which is very nutritious, and one of the oldest flour varieties. You may substitute it with emmer flour or all-purpose flour, but I haven’t tried it.
- Olive oil.
- Water.
For the filling
- Zucchini. The protagonist of the summer, as well as of this recipe. If you don’t like zucchinis, don’t rush to reject this recipe, just try to eat them this way. Organic zucchini is always better. I used 3 medium zucchinis.
- Vegetables. You’ll need carrots, fresh, and red onions.
- Dill. If you have any in your freezer, add 2 tablespoons to the filling, that’s how much you’ll need for the aroma. If you love it, put more.
- Oat cooking cream. You’ll find it in stores with organic products, and it’s a plant-based substitute for heavy cream. It’s nutritious, tasty, and certainly lighter. Just make sure to check the ingredients, since not all oat cooking creams are pure enough. I personally prefer that by Ecomill.
- Cheese. For the zucchini galette, I used freshly grated mozzarella and Cretan kefalotyri. I didn’t have any feta cheese in my fridge that day; if I did, I would have used it. Mozzarella though is a cheese I highly suggest since it’s low on salt.
- Eggs.
- Turmeric. Always combined with freshly ground pepper.
Tips
- The dough can be stored in the fridge, wrapped in saran wrap, but you can also store it in the freezer for the day you’ll make the galette. However, it’s very easy to make it right away.
- You can replace the plant-based oat cooking cream with heavy cream or cashew cooking cream. Always check the ingredients before buying.
- Cooking time differs from oven to oven, so after 45 minutes, you should be checking often.
- You can store the galette in the fridge for 3 days.
More recipes
Place all ingredients in a bowl and mix with your hands until you have a soft and pliable dough that doesn’t stick.
Wrap the dough in saran wrap and place in the fridge until you prepare the filling.
Slice the zucchini.
Heat a nonstick frying pan over medium fire (my cooktop goes from 0 to 9, and I set it at 6).
Add the olive oil, the zucchini, the chopped onion, the dill, and the white part from the fresh onion. If you want more salt, add it now. Then, sauté until soft, and until the zucchini has turned a light yellow.
Remove from the pan and let the mixture cool.
Preheat the oven at 180°C.
Whisk the eggs in a large bowl.
Add the oat cream and the grated cheeses and mix.
Then, add the grated carrot, the green part of the grated fresh onion, and the mixture with the zucchini, the dill, the turmeric, and the pepper, and mix well.
Remove the dough from the fridge and spread it over a parchment paper with a rolling pin.
Move the dough to a circular baking sheet, about 26 centimeters wide. The dough circle must be larger than the baking sheet.
Move the filling over the dough and spread it on the dough with a spoon.
Fold the dough inwards, then bake for 60 minutes or until golden.
Let cool, cut, and serve.
Ingredients
Directions
Place all ingredients in a bowl and mix with your hands until you have a soft and pliable dough that doesn’t stick.
Wrap the dough in saran wrap and place in the fridge until you prepare the filling.
Slice the zucchini.
Heat a nonstick frying pan over medium fire (my cooktop goes from 0 to 9, and I set it at 6).
Add the olive oil, the zucchini, the chopped onion, the dill, and the white part from the fresh onion. If you want more salt, add it now. Then, sauté until soft, and until the zucchini has turned a light yellow.
Remove from the pan and let the mixture cool.
Preheat the oven at 180°C.
Whisk the eggs in a large bowl.
Add the oat cream and the grated cheeses and mix.
Then, add the grated carrot, the green part of the grated fresh onion, and the mixture with the zucchini, the dill, the turmeric, and the pepper, and mix well.
Remove the dough from the fridge and spread it over a parchment paper with a rolling pin.
Move the dough to a circular baking sheet, about 26 centimeters wide. The dough circle must be larger than the baking sheet.
Move the filling over the dough and spread it on the dough with a spoon.
Fold the dough inwards, then bake for 60 minutes or until golden.
Let cool, cut, and serve.
Notes
Αυτό το περιεχόμενο χορηγείται με άδεια Creative Commons Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 4.0 Διεθνές .
Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.
