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
Diet:
Time:
Cooking method:
Type of product:
Appliances used:
Step 1 and 2
Step 3 and 4
Put spinach cream on top, the diced vegan mozzarella and a few artichokes, leaving 3cm of the border without toppings.
Now fold the edge toward the centre 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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