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Galette with ratatouille vegetables

Ingredients

For the shortcrust pastry:

200 g buckwheat flour

50 g spelt flour

120 g margarine/vegan fat spread

1 pinch baking powder

½ tsp salt

A little soy cuisine to coat

 

For the ratatouille vegetables

About 1 kg ratatouille vegetables: red onions, tomatoes, aubergine, courgettes, peppers

Herbes de Provence: thyme, rosemary, oregano

Salt

Pepper

2 tbsp olive oil

 

For the topping:

150 g vegan cream cheese alternative with herbs

100 g vegan feta cheese alternative/salty cheese

INSTRUCTIONS

For the shortcrust pastry

1. Place all the ingredients in a mixing bowl and mix by hand or with a mixer (dough hook) to form a dough.

2. Wrap in cling film and place in the fridge for about 1 hour.

 

For the ratatouille

1. In the meantime, prepare the ratatouille. Slice all the vegetables thinly and mix them in a large bowl with the olive oil and herbs.

 

For the filled galette

1. Preheat the oven to 200 degrees Celsius top/bottom heat.

2. Divide the shortcrust pastry into about 4 equal pieces and shape each piece into a ball.

3. Roll out into a round on a floured surface (about 20 centimetres).

4. Spread with the alternative to cream cheese and place the ratatouille vegetables in individual slices next to each other, slightly overlapping in a circle.

5. Crumble the cheese alternative with your hands and sprinkle over the vegetables, leaving a border. Fold the edges of the dough over piece by piece so that the shape has several sides.

6. Brush with the soy cream and bake for about 25 minutes.

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