Galette with cabbage
Description
Tasty baked goods for the whole family. The dough for galettes is usually made as shortcrust or semi‑shortcrust, using sour cream or fermented dairy products. For this galette, kefir worked perfectly for me. The cabbage for the filling can be replaced with white cabbage, and the brisket with any type of boiled or roasted meat. Give it a try.
Instructions
- 1
Step 1
For the dough, pour sifted flour with leavening agent into the mixer bowl, add salt and cold butter cut into pieces. Pulse in pulse mode until it becomes crumbly.
- 2
Step 2
Crack the egg and add the soured milk. Beat until the dough comes together into a ball and place it in the refrigerator for half an hour.
- 3
Step 3
During this time, prepare the filling. Boil the quail eggs and let them cool. Thinly slice the cabbage and green onions and sauté them in a minimal amount of oil until the cabbage gives off an appetizing roasted aroma. Salt and pepper the cabbage to taste, add coarsely crushed cumin, mix, and let the filling cool.
- 4
Step 4
Roll out the dough into a sheet about one centimeter thick. Mark a circle in the middle of the sheet with a plate.
- 5
Step 5
Place the cabbage in the center. Arrange the quail eggs on top. Cover with thin slices of pork breast.
- 6
Step 6
Fold the edges of the dough over the filling, sealing and shaping a round galette. Brush with beaten egg, definitely salted.
- 7
Step 7
Bake the galette in a preheated oven at 220 °C until golden brown.
- 8
Step 8
Serve the galette right away, while it’s steaming hot and deliciously crisp!