Carrot galettes with tofu, orange and thyme

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Knead butter, flour, 75 ml water, 1 teaspoon of light balsamic vinegar, 1 teaspoon of salt and 1 pinch of sugar first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Press the dough flat, wrap in foil and chill for about 1 hour

2. 2

   Peel, wash and thinly slice the carrots. Peel shallots and cut into strips. Wash thyme, shake dry, pluck off leaves, chop coarsely

3. 3

   Heat the oil in a pot. Steam the carrots for 3-4 minutes while turning, add the shallots and 1 teaspoon vinegar and continue to steam for 1-2 minutes, remove from the heat. Wash the orange hot, rub dry and grate the peel. Peel the orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Drain fillets well, mix with thyme and carrots. Peel and chop garlic and ginger. Mix tofu with chili flakes, ginger and garlic, season with a little salt

4. 4

   Cut the dough into 8 pieces. Roll out each piece of dough round (approx. 12 cm Ø) on a floured work surface. First spread the tofu, then the carrot-orange mixture on the dough, leaving a rim of approx. 2 cm wide. Fold over the wavy edge. Spread the galettes on 2 baking trays lined with baking paper. Mix the egg yolks and 3 tbsp. water. Spread the edges of the dough and sprinkle with sesame seeds

5. 5

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove the galettes and cool them down

Nutrition Facts

KCAL
460 kcal

CARBS
44 g

FATS
28 g

PROTEINS
8 g