Pompe à l'huile

A galette with a base of olive oil, perfumed with orange-blossom water and lemon zest. A typical Provençal dessert, it is prepared for dinner on Christmas Eve, and is one of the famed "13 Christmas desserts".

500 g of flour - 25 g of baker's yeast - 90 g of sugar - 1 pinch of salt - 25 cl of olive oil - 1 lemon zest - 25 cl of orange-blossom water

Mix in together the flour, the yeast diluted in a bit of warm water, the salt and the sugar. Then add the oil, the orange-blossom water, 25 cl of water, the lemon zest.
Mix everything in together slowly, and knead the dough for 5 minutes or until supple, and let it rise for two hours.

Shape the dough into a galette of approximately 30 cm in diameter and 1 cm thick onto an oven tray. Decorate the top of the galette by criss-crossing a pattern on it with the tip of a knife.
Let it rise for one hour at room temperature. Preheat the oven to 200° (thermostat 6-7), and then place the galette in the oven for 15 to 20 minutes.
As soon as you remove the galette from the oven, daub it in olive oil.

recipe pompe a huile

Ardeche : découvrir un village ardeche, se balader dans les Cévennes, faire du Canoe ou louer un gite vallon pont d'arc ou balazuc pour des vacances reposantes loin des sites surpeuplés. Vous pouvvezs aussi organiser un concert chez l'habitant.


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