This galette is a good way to throw into one dish all the veggies that have been sitting too long in the fridge.
To make it extra colorful, I have added a pinch of saffron to the bechamel and I used fresh seasonal veggies such as peppers and french beans.
INGREDIENTS for the base:
50g plain flour
60g wholemeal spelt flour
90g pea flour (alternatively gram or lentil flour)
40g extra virgin olive oil
90g cold water
Salt to taste
INGREDIENTS for the saffron bechamel:
250ml unsweetened soy milk
20ml extra virgin olive oil
20g plain flour
Salt, black pepper & nutmeg to taste
3g saffron powder
Seasonal vegetables for topping
INSTRUCTIONS:
Let’s start from the base by mixing all the dry ingredients to which we add the oil and the water. Knead the dough until smooth, cover and place it in the fridge for 1 hour.
Whilst the dough rests, you can prepare the bechamel sauce and the veggies. In a pot, heat the soy milk, season it with a pinch of salt, black pepper and nutmeg whilst in a bowl mix together the flour and the oil. The flour and the oil will become quite thick and once combined, pour the mixture into the hot milk, gently stirring until the sauce becomes thick and at the end add the saffron powder. Set aside to cool.
Take the pastry out of the fridge and roll it on a floured surface with a rolling pin, about 3-4 mm thick. Place it in a lightly oiled round tin and pinch the surface with a fork. Spread the bechamel sauce on the pastry and then top with your preferred veggies (previously cooked). Fold up the edges, press together so that they stick together and brush with olive oil. Bake at 200°C for about 20 minutes.
*For the topping you can use any veggies you like. For this galette I used ½ yellow and ½ red pepper together with fresh beans. I steamed them all together and seasoned them with salt, olive oil and thyme just before topping the galette.