This wholewheat galette with savory filling has a pizza-like taste and texture. It is a truly delicious and nutritive bake. This galette has the goodness of vegetables like broccoli, mushrooms and capsicum. I have included butter and cheese too, to get that soft and gooey texture. This makes it interesting for kids too.

Step 1: Ingredients:

For the crust:

Wholewheat flour – 3/4 cup

All purpose flour – 1/4 cup

Butter (cold) – 1/3 cup

Salt – 1 tsp

Mozarella cheese – 1/4 cup

Cold water – 1/4 cup

Vinegar – 1 tbsp

For the filling:

Mushroom (sliced) – 4

Broccoli florets – 3

Garlic – 4

Onion – 1/4

Tomato (small) - 1

Capsicum – a small piece

Mozarella cheese (grated) – 2 tbsp

Oil – 2 tbsp

Salt – as required

Red chili (whole, crushed) – 1

Lemon juice – from half a lemon

Oregano – 1/2 tsp

Corriander leaves – one sprig

Sesame seeds – 1/2 tsp

Egg -1 (optional, for the glaze)

Step 2: Sieve and Combine the Flours Together With Salt in a Bowl.

Step 3: To This Add Cold Butter Cubes and Mozarella Cheese.

Step 4: Using Clean Fingers, Rub Thoroughly Until All the Butter and Cheese Combines With the Flours and Form Small Crumbs.

Step 5: Now Add Cold Water Little by Little Until It Forms a Soft Dough.

Step 6: Add in the Vinegar Too, and Mix.

Step 7: Cling Wrap the Dough and Refrigerate Overnight. (Make Sure to Take the Dough Out Atleast an Hour Ahead of Baking).

Step 8: For Preparing the Filling, Blanch the Broccoli in Salt Water for 2-3 Minutes. Once Drained, Slice Them.

Step 9: Heat Oil in a Pan and Saute, the Garlic, Onion, and Mushrooms With Little Salt, Until Mushrooms Turn to a Light Brown Color.

Step 10: Next Add in the Broccoli Slices and Saute for 2 Minutes, and Turn the Flame Off.

Step 11: Now, for Preparing the Crust, Dust the Work Surface Generously With Wholewheat Flour.

Step 12: Place the Dough and Flatten With Your Clean Palms. Using Fingers, Press and Spread the Dough to Form a Flat Disk. (The Dough Would Be Easily Spreadable With Hands).

Place the Dough and Flatten With Your Clean Palms. Using Fingers, Press and Spread the Dough to Form a Flat Disk. (The Dough Would Be Easily Spreadable With Hands).

Wholewheat Galette With Savory Filling

Step 1: Ingredients:

Step 2: Sieve and Combine the Flours Together With Salt in a Bowl.

Step 3: To This Add Cold Butter Cubes and Mozarella Cheese.

Step 4: Using Clean Fingers, Rub Thoroughly Until All the Butter and Cheese Combines With the Flours and Form Small Crumbs.

Step 5: Now Add Cold Water Little by Little Until It Forms a Soft Dough.

Step 6: Add in the Vinegar Too, and Mix.

Step 7: Cling Wrap the Dough and Refrigerate Overnight. (Make Sure to Take the Dough Out Atleast an Hour Ahead of Baking).

Step 8: For Preparing the Filling, Blanch the Broccoli in Salt Water for 2-3 Minutes. Once Drained, Slice Them.

Step 9: Heat Oil in a Pan and Saute, the Garlic, Onion, and Mushrooms With Little Salt, Until Mushrooms Turn to a Light Brown Color.

Step 10: Next Add in the Broccoli Slices and Saute for 2 Minutes, and Turn the Flame Off.

Step 11: Now, for Preparing the Crust, Dust the Work Surface Generously With Wholewheat Flour.

Step 12: Place the Dough and Flatten With Your Clean Palms. Using Fingers, Press and Spread the Dough to Form a Flat Disk. (The Dough Would Be Easily Spreadable With Hands).

Step 13: Now Transfer the Rolled Out Dough Carefully on to a Greased and Lined Baking Tray/tin.

Step 14: Now Add Half of the Grated Mozarella Cheese to This Dough, Leaving Space of Around 1 Inch Along the Border.

Step 15: Place the Sauted Mushrooms, Broccoli, Onions and Garlic on Top of It.

Step 16: Next Add in the Tomatoes, Capsicum, and Red Chilli.

Step 17: Top It With the Remaining Mozarella Cheese.

Step 18: Now Fold the Edges Carefully Towards Inside.

Step 19: Give a Coating of Egg Wash and Sprinkle With Sesame Seeds.

Step 20: Preheat the Oven to 180 Degree Centigrade.

Step 21: Bake for 50 Minutes.

Step 22: Allow to Cool a Bit.

Step 23: Drizzle the Lemon Juice, Oregano and Corriander Leaves on Top.

Step 24: Enjoy the Delicious Bites!!

Introduction: Wholewheat Galette With Savory Filling

Step 1: Ingredients:

Step 2: Sieve and Combine the Flours Together With Salt in a Bowl.

Step 3: To This Add Cold Butter Cubes and Mozarella Cheese.

Step 4: Using Clean Fingers, Rub Thoroughly Until All the Butter and Cheese Combines With the Flours and Form Small Crumbs.

Step 5: Now Add Cold Water Little by Little Until It Forms a Soft Dough.

Step 6: Add in the Vinegar Too, and Mix.

Step 7: Cling Wrap the Dough and Refrigerate Overnight. (Make Sure to Take the Dough Out Atleast an Hour Ahead of Baking).

Step 8: For Preparing the Filling, Blanch the Broccoli in Salt Water for 2-3 Minutes. Once Drained, Slice Them.

Step 9: Heat Oil in a Pan and Saute, the Garlic, Onion, and Mushrooms With Little Salt, Until Mushrooms Turn to a Light Brown Color.

Step 10: Next Add in the Broccoli Slices and Saute for 2 Minutes, and Turn the Flame Off.

Step 11: Now, for Preparing the Crust, Dust the Work Surface Generously With Wholewheat Flour.

Step 12: Place the Dough and Flatten With Your Clean Palms. Using Fingers, Press and Spread the Dough to Form a Flat Disk. (The Dough Would Be Easily Spreadable With Hands).

Step 13: Now Transfer the Rolled Out Dough Carefully on to a Greased and Lined Baking Tray/tin.

Step 14: Now Add Half of the Grated Mozarella Cheese to This Dough, Leaving Space of Around 1 Inch Along the Border.

Step 15: Place the Sauted Mushrooms, Broccoli, Onions and Garlic on Top of It.

Step 16: Next Add in the Tomatoes, Capsicum, and Red Chilli.

Step 17: Top It With the Remaining Mozarella Cheese.

Step 18: Now Fold the Edges Carefully Towards Inside.

Step 19: Give a Coating of Egg Wash and Sprinkle With Sesame Seeds.

Step 20: Preheat the Oven to 180 Degree Centigrade.

Step 21: Bake for 50 Minutes.

Step 22: Allow to Cool a Bit.

Step 23: Drizzle the Lemon Juice, Oregano and Corriander Leaves on Top.

Step 24: Enjoy the Delicious Bites!!