Delectable Russian Brunch Vegetarian Galettes with Whipped Feta and Aromatic Herbs

Allergens

Dairy (Milk, Eggs)

Ingredients

• 1 1/2 cups all
• purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 teaspoon salt
• 1/3 cup ice water
• 8 ounces feta cheese, crumbled
• 1/2 cup sour cream
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1 cup shredded cheddar cheese
• 2 cups assorted vegetables (bell peppers, zucchini, mushrooms), thinly sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Prepare the pastry dough by combining flour, salt, and cold butter in a food processor. Pulse until it resembles coarse crumbs. Gradually add ice water while pulsing until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
2. In a bowl, combine feta cheese, sour cream, dill, and parsley. Whisk until smooth and set aside.
3. Preheat oven to 400°F (205°C).
4. Roll out chilled dough on a floured surface, cut into circles using a 6 inch cookie cutter.
5. In a skillet, sauté vegetables with olive oil, salt, and pepper until tender.
6. Assemble galettes by placing a spoonful of the vegetable mixture in the center of each dough circle, followed by a dollop of whipped feta mixture. Top with shredded cheddar cheese.
7. Fold the edges of the dough up and over the filling, pleating as needed to enclose the galette. Transfer to parchment lined baking sheets.
8. Bake for 20 25 minutes or until golden brown and crispy. Let cool slightly before serving.

Chef’s Insight

For an extra touch, sprinkle the top of each galette with a mix of sesame seeds or poppy seeds before baking to add texture and visual appeal.

Notes

Ensure the vegetables are thinly sliced to ensure even cooking and a more appealing presentation.