Marinated vegetables galette
2 cups rye flour (or other)
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried oregano
6-7 tablespoons olive oil or grapeseed oil
½ cup warm water
1 red pepper
4 tablespoons of cooked flageolet beans (canned)
½ teaspoon dried savory
Soy sauce and white balsamic vinegar
Salt and pepper
Dill and parsley
50 g of smoked salmon
100 g ripe mozzarella, Emmental, Gouda or other cheese
2-3 sprigs fresh thyme
First prepare the marinated vegetables, which can be done the day before and in any quantity. They are delicious and match perfectly salads and meats. Cut the zucchini and eggplant into slices, the red pepper in large strips. Brush each piece with a little oil and grill it in a non-stick stripped pan or on the barbecue. Place each batch of cooked vegetables in a covered dish and season with olive oil, vinegar and soy sauce. Sprinkle with minced parsley and dill. When all the vegetables are grilled, cut the slices into strips and return them into the dish. Then add the flageolets beans and the rest of the spices. Mix well. Leave the vegetables in the fridge to marinate for 1 hour or overnight.
To make the dough, combine all the dry ingredients from the first group in a deep bowl. Then, pour in the oil, egg and water. Knead the mixture by hand until it makes a soft, smooth dough. Let stand for a moment.
Cover the work surface with a sheet of parchment paper. Put the dough on it and sprinkle with flour. Roll it out into a wide and thin circle. Place in the middle a generous amount of marinated vegetables (without sauce) and spread them evenly over, leaving the last 3 cm from the edge without stuffing. Scatter over mozzarella cubes and “roses” of smoked salmon. Then fold the edge of the dough over the filling, overlapping it slightly while going round it. Decorate the cake with fresh thyme and brush the edge with a little oil.
Bake the marinated vegetables galette in a preheated to 180°C oven until golden. Count between 30 and 40 minutes.