Vegetable galette with caramelized onions

Name: Vegetable galette with caramelized onions
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 300 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 200 g soft butter; 2 Egg yolk (Gr. M); 2 red onions; 4-5 Tbsp Olive oil; 3 TABLESPOONS Red wine vinegar; 1 can(s) (425 ml each) Artichoke Hearts; 1 Courgette; 1 Garlic clove; 150 g frozen peas; 2 TABLESPOONS Breadcrumbs; 100 g Feta; 1 TABLESPOON Milk; 7-10 Tbsp Cling film; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

Roll out Pi times thumb and randomly cover the bottom with slices of courgette, artichokes and feta crumbs. The math adds up: The result is delicious.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

300 g Flour
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
200 g soft butter
2 Egg yolk (Gr. M)
2 red onions
4-5 Tbsp Olive oil
3 TABLESPOONS Red wine vinegar
1 can(s) (425 ml each) Artichoke Hearts
1 Courgette
1 Garlic clove
150 g frozen peas
2 TABLESPOONS Breadcrumbs
100 g Feta
1 TABLESPOON Milk
7-10 Tbsp Cling film
baking paper

Directions

1
flour, 1⁄2 Knead TL salt, butter in pieces, 1 egg yolk and approx. 2 tbsp cold water with the dough hooks of the mixer to a smooth dough. Wrap in foil and put in a cool place for about 30 minutes.
2
In the meantime peel the onions and cut them into fine slices. Heat 2 tablespoons of oil in a frying pan. Fry the onions for 2-3 minutes. Sprinkle with 1 tbsp. sugar, caramelise briefly and deglaze with vinegar. Season with salt and pepper. Let it simmer for about 1 minute, take it out.
3
Drain the artichokes and quarter them. Clean, wash and slice the zucchini. Peel garlic and chop finely. Heat 2-3 tablespoons of oil in a frying pan. Fry the zucchini and garlic briefly. Add frozen peas and continue to steam for 1-2 minutes. Fold in artichokes, season vegetables with salt and pepper.
4
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Roll out short pastry on baking paper to a round shape (30-32 cm Ø). Lift onto a baking tray with the paper. Prick the pastry sheet several times with a fork and sprinkle with breadcrumbs. Crumble the cheese and mix it with the vegetables. Spread the mixture on the pastry sheet, leaving a 3-4 cm wide rim. Fold the rim all around to the middle over the vegetables. Bake in a hot oven on the lowest shelf for about 30 minutes.
5
Whisk 1 egg yolk with milk. Spread the rim with the milk approx. 10 minutes before the end of the baking time and finish baking. Take out of the oven and caramelise
6
When guests arrive, simply double the quantities. Then roll out the dough in baking sheet size on baking paper.