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Baking
Chanterelle and Cheese Galette
A savory whole-wheat curd galette made without added butter, filled with chanterelles and cheese.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
If the quark or curd cheese is too dry and grainy, pulse it in a blender first.
2
Combine all the ingredients and knead the dough; it should be slightly sticky to the touch but hold its shape well.
3
Chill in the refrigerator for 15–20 minutes.
4
Roll out the dough to a thickness of about 5 mm between two sheets of parchment paper.
5
Arrange the fresh chanterelles and cubed cheese, add Herbes de Provence (slice the chanterelles in half beforehand if necessary).
6
Brush the edges of the dough with egg yolk.
7
Bake at 180 °C for about 25 minutes until lightly golden.
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