Olive oil pastry dough:
Discards of sourdough starter 500 g (50% flour, 50% water)
Flour 250 g
Olive oil 120 g
Sugar 1 tablespoon
Salt 1 teaspoon
Filling (Pre-cooked, braising) – practically it’s Bolognese sauce on a dry side, cooked a day before and refrigerated overnight
A splash of ruby port or dry red wine*
* I love using ruby port to add extra sweetness.
** In a lazy mood I just drop veggies into food processor instead of dicing.
Open galette snacks from dough and filling leftovers