Mar 5

Mar 5 Garlicky Gruyere Galette

Suppers, Small Plates and Sides, Something Special, Vegetarian & Plant Based

Looking for some Pancake Day inspiration? Then this Garlicky Gruyere Galette, could be just the thing.

It’s a tradition in our house that we have savoury pancakes before we start on the sweet ones. It fills everyone up and assuages some of my parental guilt in letting the children wolf down such a large amount of sugar which they sprinkle so liberally over pancakes when they get the chance.

These buckwheat pancakes are really light and very easy to make. They would make a lovely light supper or dinner party dish at any of the year.

Method

The galette batter makes 6 large galettes

The filling serves 1

You will need a large heavy based frying pan

Prep time: 10 mins Cook time: 10 mins

First make the galette batter. Combine all of the ingredients except the butter and oil in a bowl, using 250ml of milk to start with. With a whisk, mix it to a smooth paste and then beat in the rest of the milk to form a thin batter consistency.

Set to one side or refrigerate if you are making the batter in advance. It will keep for up to 12 hours, covered in the fridge.

Pre-heat the oven to 180c/160c Fan/Gas Mark 4

Cut the mushrooms in half and slice. Heat the butter in a frying pan and add mushrooms. Lightly brown the mushrooms, turning them over so that both sides have colour. Add the garlic for the last minute of cooking.

Move the mushrooms to one side of the pan and add the spinach. Wilt with the heat on for 1 minute and then turn the heat off. The residual heat will be enough to finish wilting the spinach.

Lightly oil a baking sheet ready to put the galettes on.

Take a large, heavy based frying pan and heat. Use a piece of kitchen roll dipped in the melted butter, wipe the inside of the pan. When the butter starts bubble, pour a dessert spoon of batter into the pan as a test. It should sizzle as it goes in and cook through until bubbles appear on the side facing up, whilst the underneath is lightly browned. Adjust the heat up or down as necessary and repeat until you are happy your pan is the right heat. This saves you wasting the batter.

When your pan is ready, pour in a ladle of batter and tilt the pan in a circular motion so it spreads out to cover the whole surface. Cook until bubbles appear and then gently ease the sides away from the edges and turn over. Cook for another minute or so until browned and then turn out onto a plate or greased baking sheet.

Mix the cream, spinach, mushrooms and cheese in a bowl and season. Place in the centre of each galette. Fold in the edges, leaving the centre open. Place on the baking sheet and cook in the oven for 10-12 minutes until the cheese has melted and it is piping hot.

Take the galettes out of the oven and carefully transfer to your plate.

If you are making this for more than one, simply make as much of the filling as you need for your number of guests. Cook all the galettes and then fill, place them on a baking trays and cook. You should be able to get four on a large baking tray.

If you are making the filling ahead, make sure all the ingredients are completely cold before combining and refrigerate.

You might like to serve a light salad on the side.

Ingredients

Galette Batter

200g Buckwheat flour

2 large eggs

600ml whole milk

Olive oil to brush the baking tray

Butter to brush the pan

Makes around 6 large pancakes

Filling

270g chestnut mushrooms sliced