Cholermus Delight

Ingredients

• For the crust: For the crust:
• 1 ½ cups (180g) all-purpose flour 1 ½ cups (180g) all-purpose flour
• ½ cup (80g) cornmeal ½ cup (80g) cornmeal
• ½ teaspoon salt ½ teaspoon salt
• ½ cup (113g) unsalted butter, cold and cubed ½ cup (113g) unsalted butter, cold and cubed
• 4-6 tablespoons ice water 4-6 tablespoons ice water
• For the filling: For the filling:
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small zucchini, thinly sliced 1 small zucchini, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh rosemary, chopped
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (100g) Gruyère cheese, grated 1 cup (100g) Gruyère cheese, grated
• 1 cup (100g) Emmental cheese, grated 1 cup (100g) Emmental cheese, grated

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 26g, 15g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 14g
• Fiber: 4g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, cornmeal, and salt for the crust. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
2. 2.
   Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   Preheat the oven to 200°C (400°F).
4. 4.
   In a large skillet, heat the olive oil over medium heat. Add the sliced zucchini, bell peppers, onion, and minced garlic. Sauté until the vegetables are tender, about 8-10 minutes.
5. 5.
   Stir in the fresh thyme, rosemary, salt, and pepper. Remove from heat and let the mixture cool slightly.
6. 6.
   On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
7. 7.
   Transfer the rolled-out dough onto a baking sheet lined with parchment paper.
8. 8.
   Sprinkle half of the grated Gruyère cheese onto the center of the dough, leaving a border of about 2 inches.
9. 9.
   Spread the sautéed vegetable mixture evenly over the cheese.
10. 10.
    Sprinkle the remaining grated Emmental cheese on top of the vegetables.
11. 11.
    Fold the edges of the dough over the filling, creating a rustic, free-form galette.
12. 12.
    Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
13. 13.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Cornmeal — The addition of cornmeal to the crust gives it a unique texture and flavor. Make sure to use fine or medium-grind cornmeal for the best results.
• Gruyère and Emmental cheese — Opt for high-quality Swiss cheeses to achieve the authentic flavor. Grate the cheese just before using to ensure it melts evenly and smoothly.

Tips & Tricks

• For a twist, add some sliced mushrooms to the vegetable filling.
• Serve the Cholermus galette with a dollop of sour cream or Greek yogurt for added creaminess.
• Experiment with different herbs and spices to customize the flavor profile of the dish.
• If you prefer a spicier kick, sprinkle some red pepper flakes over the filling before baking.
• Leftover Cholermus can be enjoyed cold or reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Cholermus galette warm as a main course accompanied by a fresh green salad. It can also be sliced into smaller portions and served as an appetizer or a side dish for a larger meal.

Presentation advice

Present the Cholermus galette on a wooden cutting board or a rustic serving platter. Garnish with fresh herbs such as thyme or rosemary for an appealing visual touch.