INGREDIENTS FOR THE DOUGH
150 g whole wheat flour
150 g all purpose flour
1 ½ tsp salt
70 ml olive oil
135 ml water
INGREDIENTS FOR THE FILLING
1 onion, sliced
2 spring onions, sliced
150 g green peas, fresh or frozen
150 g green beans, fresh or frozen
2 tbsp fresh spearmint, chopped
300 g authentic DODONI Greek yoghurt, full fat 8%
salt & freshly ground pepper
Weigh all the ingredients for the dough. Slice the onions and spring onions and prepare the ingredients for the filling.
Prepare the dough for the crust. In a bowl mix the two flours, salt, olive oil and water and mix with your hands until you form a soft dough. Wrap it in parchment paper and put in the fridge for 20-30 minutes.
Prepare the vegetables. Heat 2-3 tbsp olive oil in a non-stick frying pan and saute the onion and spring onions in medium heat, for about 4-5 minutes until soft. Add the green peas, beans, salt and freshly ground pepper and saute for 6-7 more minutes. Towards the end add the spearmint and remove from heat. Let the mixture cool down.
Prepare the yoghurt filling. In a bowl using a whisk, beat the authentic DODONI Greek yoghurt with the eggs, 1 tbsp olive oil, a touch of salt and freshly ground pepper. Add half of the sauteed vegetables, mix gently using a spatula or a spoon and leave aside.
Using a rolling pin, roll the dough on the parchment paper so that you form a disk of about 1-2 cm thickness and move it (with the parchment paper) on a baking pan. Spread the yoghurt filling on its surface, leaving some space on its edges and on top place the rest of the sauteed vegetables. Fold the dough around the filling.
Bake the galette in a preheated oven at 190C° for about 50 minutes. Let it cool down for 15-20 minutes and serve it slightly warm or at room temperature.