Buckwheat Galette with Rose Harissa Pesto
Prep: 40 minutes
Cook: 20 minutes
Cook: 20 minutes
Medium
Serves 6 people
Buckwheat Galettes offer a savoury option for pancake day, with a filling that is adaptable to the ingredients that you have left in the fridge. While Rose Harissa Pesto adds a nice spiciness, Traditional Genovese Pesto would work equally as well. The cheese is another element that can be swapped for whichever variety you have in the fridge.
Ingredients
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300g buckwheat flour (can be made by grinding Buckwheat Kasha)
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¼tsp salt
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1 large egg
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750ml water
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100g cavolo nero, sliced (any leafy green vegetable will work)
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50ml Early Harvest Arbequina Extra Virgin Olive Oil
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½ small onion, diced
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3tsp Rose Harissa Pesto
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150g brie
Method
- Step 0: Put the flour and salt in a bowl and create a small well in the middle. In a separate jug, crack the egg and beat into the water. Slowly add the liquid mixture to the flour, whisking each addition to ensure you have a smooth batter. Once all the liquid is incorporated leave the mix to stand for 30 minutes.
- Step 1: Bring a pan of water to the boil and put the cavolo nero in for 30 seconds until blanched. Remove from pan and dry.
- Step 2: Meanwhile, heat 5ml of Olive Oil in a pan over a medium heat. Add the onion and cook for five minutes until soft, then add the blanched cavolo nero and stir in the Pesto. Remove from the heat and set aside.
- Step 3: Put a flat-based pan on a high heat, then pour in enough batter to cover the bottom. Leave the pancake until it starts to bubble, and small holes appear then, using a thin spatula, carefully flip over to cook on the other side. Once cooked on both sides, place the pancake on a warm plate and set aside. Repeat until the mixture is finished.
- Step 4: Place some of the filling in the centre of each pancake and fold the sides up so that it resembles a square. Place the brie on top of the filling. If you would like the cheese to be melted, you can place the galettes under the grill for five minutes.
