Rainbow Carrot Galette Recipe

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  • 1 hr 45 mins
  • Medium Medium
  • VegetarianSkin Health
  • BreadmakerMicrowave

Ingredients

  • For the dough

  • For the filling

Directions

Did you know that the more colors on your plate, the more nutrients you’re eating? This rainbow carrot galette is the tastiest proof!

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Ingredients

Adjust Servings:
For the dough
170g whole wheat flour
35ml extra virgin olive oil
30ml + 2 tbsp ice cold water
1 tsp salt
For the filling
200g of rainbow carrots
80g cooked chickpeas
3 tbsp fresh water
1/2 lemon juice
1 tbsp smoked paprika
100g feta cheese
2 tbsp maple syrup
some fresh thyme springs
olive oil
salt and pepper to taste

NOTE: the recipe ingredient amounts are not suitable for the Mini Breadmaker SD-PN100

Steps

1

Mix flour, oil, salt and 30 ml of water in the Breadmaker. Select programme 28 to knead the dough for 20 mins while adding 2 tablespoons of water if the dough is too dry.

2

Transfer the dough to a lightly floured surface and form a ball. Cover it with plastic wrap and place it in the refrigerator for around 40 minutes.

3

Peel and slice the carrots in half or thirds lengthwise, depending on the thickness. Place the carrots in a large bowl and add olive oil, maple syrup, pepper and salt.

4

Blend the chickpeas with some oil, water, paprika and the lemon juice, until forming a creamy hummus.

5

Then, roll out the dough into a rectangular shape, spread the hummus on it and cover with the carrots. Sprinkle some feta cheese, garnish with some pepper and the fresh thyme and place the cake on a piece of greaseproof paper.

6

Gently fold over the pastry border. Put the galette on the grill tray and bake it until the crust is fully cooked and golden brown (use OVEN programme 180°C for 20-25 minutes and GRILL programme for another 5 minutes).

7

Remove the galette from the oven and let it cool down slightly.

Enjoy

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Ingredients

Adjust Servings:
For the dough
170g whole wheat flour
35ml extra virgin olive oil
30ml + 2 tbsp ice cold water
1 tsp salt
For the filling
200g of rainbow carrots
80g cooked chickpeas
3 tbsp fresh water
1/2 lemon juice
1 tbsp smoked paprika
100g feta cheese
2 tbsp maple syrup
some fresh thyme springs
olive oil
salt and pepper to taste

NOTE: the recipe ingredient amounts are not suitable for the Mini Breadmaker SD-PN100