Balkan Oat Galette

Balkan Oat Galette. image: Essy Roz

Balkan Oat Galette. image: Essy Roz

This galette is the flower bouquet of the holiday table.
It’ll find its place in the center of the table and will be spectacular and mesmerizing.

It’s such a perfect bite that you won’t stop eating it.
It requires a short time of work and creates an exciting bite that’s enough for all diners at the table.

It can be prepared in stages and assembled in close proximity to the meal.
It’s a stunning gift and everyone who comes to celebrate the holiday dinner will be excited to see it.

It has an amazing vegan version,
And a dreamy dairy version.
The choice is yours,
And each one you choose will be pampering, wonderful and good.

It’s a wonderful juicy bite,
It’s soft and very precise,
It’s rich and comforting,
It’s satisfying and exciting,
And it is unbelievably delicious.

Because what does the holiday of Shavuot needs on the table in order to be perfect?
Balkan galette, a good salad, and a few more good treats 🙂

Happy holidays to us all 🙂

Balkan Oat Galette. image: Essy Roz

Balkan Oat Galette. image: Essy Roz

Balkan Oat Galette

Ingredients: suitable for one indulgent galette

For the dough:

• 1¼ cups boiling water
• 1 cup oat flour
• 2 tablespoons olive oil
• Pinch of salt

*It is very important to mix well and only then check the condition of your dough. If the dough is too sticky, gradually add 2-4 tablespoons of oat flour. Each time add one tablespoon, mix and if necessary add another tablespoon.

For the eggplant pan:

• 1-2 medium eggplant thinly slices (For alternatives, have a look at “A little extra from me”)
• A little olive oil
• Pinch of salt

For the cheese filling:

• 1 can of cream / For the vegan version, vegan cheese spread
• A block of feta cheese / Bulgarian (200-250g) / for the vegan version, salty vegan cheese
• Pinch of salt
• ½ teaspoon oregano (Not a must)

Steps:

1. Preheat the oven to 355°F (180°C) on turbo mode, and line a baking pan with parchment paper.
2. Drizzle olive oil on the parchment paper and sprinkle a little salt. Spread the eggplant slices on the parchment sheet and drizzle a little olive oil over them. Place another sheet of parchment paper on the eggplant slices without sealing it on them and put in the oven and bake for between 25-30 minutes until the eggplants are almost ready.
3. Let’s move on to preparing the dough: in a wide pan, put the boiling water, olive oil and salt and bring the pan to a boil. Add the oat flour to the pan and stir continuously over low heat until a soft and sticky dough forms. Take the ball of dough out of the pan, place it in a bowl and let it cool for a few minutes. If there’s an AC that’s on in the home, cover the dough with saran wrap until it cools, so that it won’t dry out.
4. Sprinkle a little flour on our work surface and create a beautiful ball of dough with the most addictive softness. Roll out the dough between two sheets of parchment paper to a uniform thickness as much as possible, and not too thin.
5. Prepare the cheese mixture: in a bowl put all the ingredients of the mixture, the cream cheese, feta cheese, salt and oregano and mix well into a uniform paste.
6. Spread the cheese mixture in the central part of the galette and leave the sides of the dough empty so that we’ll be able to fold it in a minute(Have a sneak peek at the pictures below).
7. Place the eggplant slices side by side on top of the cheese mixture. Using the parchment paper on which the galette is placed, fold the sides of the dough. At this stage, you can slightly cut the edges of the dough with a knife to create a beautiful straight line and thus the folding will look more elegant (Have a sneak peek at the pictures below).
8. Spread olive oil on the exposed parts of the dough and put in the oven and bake for between 25-30 minutes. During baking, the dough won’t harden or turn brown, it’ll dry a little and will stabilize after cooling.

Take out of the oven, cool for a little while and serve 🙂
This is a dish that’s very fun to eat at room temperature and not hot straight from the oven.

A little extra from me:

• The galette can be kept in the fridge in a sealed container for up to 3 days. The dough will soften from day to day.
• The dough isn’t crispy, it’s soft and fluffy and blends wonderfully with the juiciness of the eggplants.
• You can replace the eggplants with any vegetable you like: roasted zucchini slices, roasted pepper slices, sauteed mushrooms, peeled zucchini slices without pre-cooking.
• There are more wonderful galette recipes on the blog: a stunning Greek galette (click here to view to the recipe), a wonderful zucchini galette (click here to view to the recipe) and even a sweet summer fruit galette (click here to view to the recipe).
• Oregano can be substituted for any other herb you like.
• Click here to see how to grind oat flour at home.

How to grind oatmeal at home 🙂

Slices of eggplants before baking. image: Essy Roz

Place parchment paper on top of the eggplant slices without sealing it and put in the oven. image: Essy Roz

The eggplant slices post baking. image: Essy Roz

The water, olive oil and salt in a wide pan. image: Essy Roz

Add the oat flour. image: Essy Roz

The dough is ready. image: Essy Roz

Our ball of dough. image: Essy Roz

Roll the dough between two sheets of parchment paper. image: Essy Roz

The cheese mixture ingredients. image: Essy Roz

Spread the cheese mixture on the dough, and leave the sides without filling. image: Essy Roz

Place the baked eggplant slices on top of the cheese mixture. image: Essy Roz

Fold the sides of the dough over the eggplants, spread them with olive oil and put them in the oven. image: Essy Roz

The galette post baking. image: Essy Roz

Balkan Oat Galette. image: Essy Roz

Balkan Oat Galette. image: Essy Roz