About Spiti in TravelHer & Zucchini Cheddar Cheese Galette

For me travel always happens for a reason- to make us carefree without being careless, to make us courageous without being reckless and to make us aware, but without losing the curiosity to know more. Spiti did all that and much more. It wasn’t meant to be a trip in self-discovery but long stretches of mountain roads being traversed make you tend to slip into a pensive mood. Read more in the link below on ShethePeople’s TravelHer series.

And travel to cold places always remind me of warm freshly baked goodies. So for all those of you who are a bit like me and are happiest eating a bake which is savoury, has something crisp, some vegetable and a hint of spice 🙂

The Zucchini Cheddar Cheese Galette with a wholewheat almond crust.Recipe -Zucchini Cheddar Cheese Galette

Recipe -Zucchini Cheddar Cheese Galette

Dough –

  • 1/4 cup almonds
  • 1 cup wholewheat flour
  • 1/2 tsp salt
  • 40 gms of unsalted cold butter
  • 1/2 dried basil leaves

Filling –

Zucchini – Sliced thin

1/4 cup grated Cheddar Cheese

1-2 tbsp of cream ( from home )

Salt, paprika, basil – to taste

Oil to dab

Method-

Grind the whole almonds in a mixer. Add wholewheat flour,salt and Basil to combine well. Add the butter and mix until it looks like bread crumbs. Add 1 tbsp of ice cold water, at a time and mix. Add only as much as is needed to bring the dough together. The dough is not soft nor hard. It is firm but rollable. Wrap in cling film and then refrigerate for at least 30 minutes. Also slice the zucchini, place it on a paper towel and sprinkle salt for 5 minutes. Pat it dry before use.

Meanwhile mix the cream, salt, basil and paprika well. Grease a baking tray and keep it ready with a parchment paper on it. Preheat the oven at 180 degrees C.

Take out the dough. Roll into small discs and place on parchment paper. Leave a little space from the edge of the disc and spread the cream and spice mixture on the base at the centre. Place some zucchini. Sprinkle the cheese. Add a pinch of salt, paprika, basisl very lightly on the top. Fold the edges of the dough over the filling and overlapping it if needed. Brush with oil on top and bake for 30 minutes in the oven. Serve hot.

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