Wholegrain Rustic summer vegetable galette

Instructions

1. THE DOUGH: Cut the butter, 1 cm cubes. Mix the milk and apple cider vinegar and set aside for 5 minutes – your buttermilk is ready. Mix the flour and salt together in a large bowl. Add the cold butter and drop it into the flour. Use a pastry cutter or a fork to cut the butter into the flour. Stop working the butter into the dough when the butter pieces are about the size of almonds, or slightly smaller. Make a well in the center of the bowl and add the milk mixture. Use your hands to mix well ubtil a nice bowl is formed. Work quickly so the dough stays cold. Wrap in foil and put in a fridge for at least 30 minutes. Alternatively use the food processor as explained above.
2. THE FILLING: Zucchini: Grate the zucchini. Reserve 1/3 of one zucchini and cut 3 mm slices to arranged on top of the galette before baking. Set aside. Place the shredded zucchini in a colander over a bowl, add 1 tsp salt. Mix well. Let sit for 30 minutes. Place zucchini, in 1 cup batches, on a kitchen towel. Squeeze out the liquid and place the shredded zucchini in a large mixing bowl. Add the grated carrots. Set aside.
3. Onions: While the zucchini is draining, cut the onions in slices. Melt the olive oil and butter in a casserole pan over medium-low heat. Place the onions in the pan with 1 tsp salt, and sugar. Cook for 30 minutes to caramelize. Stir occasionally.
4. In the large mixing bowl with the zucchini, add the caramelized onions, ground pepper, red pepper flakes, tarragon, dried thyme and gruyere. Mix well.
5. Roll out the Dough: Remove the pastry from the fridge. Dust the work surface with flour. Roll the pastry out to 35-40 cm round. Add flour if sticks while rolling. Work quickly as you do not want the dough to warm up.
6. Assemble the Galette: Mix the egg white and 1 tsp water well. Preheat oven to 190°C.
7. Assemble the galette on a parchment lined sheet pan. Spoon the zucchini mixture in the center of the pastry leaving at least 5 of crust on the edges. Fold the pastry inward, over the zucchini mixture, to overlap all the way around. Arrange the reserved and sliced zucchini on the open part of the galette. Brush the egg-water mixture over the pastry.
8. Bake the galette for 40 minutes, until golden. Let rest for 5 minutes, then cut using a pizza cutter on 6 equal parts. Garnish with fresh thyme leaves.

• Servings : 6
• Ready in : 90 Minutes
• Course : Appetizers, Main courses
• Recipe Type : beef, Finger foods, Pizza, Pasta, Spagetty, Quiches, recipes for summer
• Ingredient : Apple cider vinegar, Butter, Carrots, Caw-milk, Egg white, Flour, Ground black pepper, Gruyère cheese, Olive oil, Onion, Red pepper flakes, Salt, Sugar, Tarragon, Thyme, Thyme leaves, Whole wheat flour, Yellow cheese