Put all ingredients in a blender and blend until the dough is firm.
Wrap it and set aside to rest for 10 minutes in the refrigerator.
Then roll out the dough to a thickness of 3mm.
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Artichoke and spinach gallette
Ingredients
- whole wheat flour 60 gr.
- 0 flour 60 gr.
- semolina flour 25 gr. remilled
- Salt ½ teaspoon
- Pepper ¼ teaspoon
- Butter 70 gr. cold cubed
- cold water 2 level tablespoons
- Mozzarella 1 vegan
- spinach 150 gr.
- Salt ¼ teaspoon
- Water a few tablespoon if needed
- Artichokes 2
- cold water plenty
- Lemon 1
- Salt to taste
- Oil to taste
- Garlic 2 cloves
- Aromatic herbs a few springs
- Vinegar 1 teaspoon
Cooking time:
37 min.
Number of person:
6
Difficulty:
Medium
Course:
Diet:
Time:
Cooking method:
Type of product:
Appliances used:
Chef:
Step 1 and 2
Step 3 and 4
Put spinach cream on top, the diced vegan mozzarella and a few artichokes, leaving 3cm of border without toppings.
Now fold the edge toward the center and brush it with milk or beaten egg yolk. Bake in fan assisted mode at 175° for 35 minutes or until the edges are nicely browned. Let it cool a little bit before serving.
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SMEG S.p.A. VAT 01555030350
Smeg S.p.A - Via Leonardo da Vinci, 4 42016 Guastalla (RE) Italy
Phone +39 0522 821 1 Fax +39 0522 821 452 Email [email protected]