Wild Garlic Savory Galette
Wild Garlic Savory Galette - Brings spring to the plates
Healthy, because
Even smarter
Nutritional values
Buckwheat and spelt flour keep the intestines busy with their fiber and cause long satiety. Wild garlic has it all: Iron is essential for oxygen transport in the blood and is particularly well absorbed together with vitamin C.
Just no wild garlic season? No problem: You can replace the aromatic herb with the same amount of basil. If you like, you can also add a clove of garlic to the pesto. If you want to enrich the galette with wild garlic and egg with even more fiber, vitamins and minerals, use whole spelt flour for the dough.
(Percentage of daily recommendation)
| Calorie | 701 cal. | (33 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 21.1 μg | (47 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 382 mg | (10 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 20.9 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 297 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 5 eggs
- 7 ozs whole spelt flour
- 3 ½ ozs Buckwheat flour
- 4 ozs butter
- salt
- 2 Tbsps Pine nuts
- ½ oz Parmesan
- 2 handfuls Wild garlic
- 3 Tbsps olive oil
- peppers
- 7 ozs unsweetened Soy yogurt
- 1 ½ ozs herbal Yogurt ( dairy free alternative)
- 1 tsp Organic lemon zest
Kitchen utensils
Preparation steps
Separate egg (use egg white elsewhere). Knead egg yolk with flours, butter and 1 pinch of salt to a dough, add a little cold water if necessary. Chill dough for about 1 hour.
Meanwhile, toast pine nuts in a pan without fat in 2-3 minutes until brown. Finely grate Parmesan cheese. Wash wild garlic and shake dry. Puree 2/3 of it with salt, olive oil, parmesan, pine nuts and pepper to a pesto. Cut remaining wild garlic into strips.
Mix yogurt and yogurt alternative and season with salt, pepper, and lemon zest.
Divide dough into 4 portions, roll out thin oval to approx. 9-inch length and spread on 2 baking sheets lined with baking paper. Spread the yogurt mixture on top, leaving a margin of 1-inch and folding the edge inwards. Spread pesto and wild garlic on top, make a slight hollow in the center of each, and crack 1 egg into it.
Bake galettes in preheated oven at 200 °C / 400 °F for 12-15 minutes, one after the other, and serve each galette heartily cut into pieces.
