Thanks to @mysweetfancies on Instagram for this delicious recipe!
Mexican Galette (Mexican Eloté Inspired) made using Constance Chilli Coconut Oil.
1.5 C All Purpose Flour
1/2 Tsp Mexican Spice Blend (Optional)
10 Tbsp Marigold or Prize, cold and cubed
4-5 Tbsp ice-cold water
1 large egg yolk
Pulse together flour and spice blend to combine.
Add butter cubes and pulse intermittently until it resembles clumps.
Turn machine on and pour ice cold water 1 tablespoon at a time. It should form into a ball and at this point.
Transfer to a floured surface and roll into a neaten ball/disc. Cling wrap and chill until ready to use.
4-5 Medium Tomatoes, sliced
4 Garlic Cloves, whole
8 Medium Portabella Mushrooms, sliced
3-4 Tbsp Constance Estate Coconut Oil
Black Pepper, Salt
1/2 C Corn Kernels, drained
Dill or Rosemary (Garnish)
Chilli Flakes (Optional)
Set oven to 200 C.
In a bowl, add Constance Estate Chilli Coconut Oil and mix in 1 grated garlic clove, black pepper and salt.
Line a baking pan with foil and lightly grease. Place tomatoes, mushrooms and the remaining 3 garlic cloves on pan and brush generously with some Chilli Coconut Oil mixture. Roast for 20mins and remove from oven. They may shrink slightly in the oven, but necessary to eliminate moisture. Remove from oven and let it cool.
Toss kernels in Chilli Coconut Oil mixture and roast on low heat in a skillet. Kernels will be brown and toasty. Remove from heat and set aside.
Remove dough from refrigerator and roll out on a floured surface into a 12in circle. Place dough circle on parchment paper cut to size.
Crush and spread roasted garlic cloves on the dough’s surface; it will be super soft and will spread beautifully like butter!
Begin layering your galette! Alternate your roasted tomatoes, mushrooms and corn with sprinkles of shredded 3-cheese. Leave a 3inch border space around the edges. Drizzle remaining Chilli-Coconut mixture after layering and sprinkle dried Chilli flakes for an extra kick if you desire!
Fold and pleat the edges of your dough all the way around. Brush with egg yolk.
Bake in a 9” round spring foam pan at 175 C for 25mins or until Golden. Allow to cool slightly before removing from pan.
Peel off the parchment paper. Garnish, serve warm and enjoy!