Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Spelt pastry
Filling
Galettes
How it's done
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Spelt pastry
Mix the flour and salt in a bowl. Melt the butter in a pan. Remove the pan from the heat, pour in the water, stir, add to the flour in one go, stir with a wooden spoon to form a smooth, firm dough; do not knead. Flatten the dough, cover and leave to chill for approx. 1 hr.
Filling
Heat the butter in a frying pan, add the onions and stir fry for approx. 5 mins. Pour in the balsamic and water, add the thyme, reduce the heat. Simmer the onions for approx. 10 mins., season.
Galettes
Divide the dough into 16 portions. On a lightly floured surface, roll out the pieces of dough into circles (approx. 10 cm in diameter). Place approx. 1 tsp of cream cheese in the centre of each galette, top with approx. 1 1/2 tbsp of filling. Fold the edges inwards, making sure the filling can still be seen.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, transfer to a cooling rack and leave to cool.
How-tos
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