Lena from "Mein leckeres Leben" has prepared a new recipe for you for Mother's Day!
And this is how the galettes turn out:
Ingredients
For the dough:
250 g spelt flour
50 g fine rolled oats
120 g butter
3-4 tbsp natural yoghurt
2 tbsp cold water
½ tsp salt
For the filling:
200 g cream cheese or ricotta
2 organic eggs
150 g parmesan or mountain cheese
1 organic lemon, zest
Salt, pepper from the mill
For the topping:
2 slightly smaller sweet potatoes
1 red pepper
1 clove of garlic
1 tbsp maple syrup
2-3 tbsp olive oil
salt, pepper from the mill
Also:
1 tbsp milk
50 g parmesan or mountain cheese
50 g almonds or hazelnuts
Preparation
To make the dough, knead the flour, oats, salt and butter into a crumbly dough (preferably using a food processor). Then add the yoghurt and water and knead just until a smooth dough forms. Cover and chill the dough for approx. 20 minutes.
Peel the sweet potatoes and cut into thin slices. Cut the peppers into small cubes or strips. Finely chop the garlic clove. Mix everything in a large bowl with olive oil, maple syrup, salt and pepper.
For the filling, finely grate the cheese and mix with the cream cheese, eggs, lemon zest, salt and pepper.
Divide the dough into 8 pieces and roll out each piece on a lightly floured work surface (approx. 12-15 cm in diameter) and place the dough circles on two baking trays lined with baking paper. Spread 2 tbsp of the cream in the centre of each circle (leaving 3-4 cm edges all around). Spread the marinated sweet potatoes on top. Gently fold the edges over the filling.
Brush the edges of the pastry with a little milk and sprinkle with grated cheese and almonds.
Bake the galettes at 180°C hot air for approx. 25 minutes until golden brown.
Serve lukewarm and with a fresh salad, if desired.
