Savoury Buckwheat Galette

Serves 2

Time 20 minutes plus setting time

Ingredients

½ cup buckwheat flour

1 egg

¾ cup water or milk

1 tbsp extra virgin olive oil

Pinch sea salt

Filling

1 tbsp extra virgin olive oil

6 button mushrooms, sliced

1 small handful of baby spinach

2 eggs

2 tbsp grated gruyère cheese (or you can use cheddar or parmesan)

Chives, finely chopped

Salt and pepper, to taste

Optional

Chilli flakes and/or fresh herbs to finish

Method

Whisk buckwheat flour, egg, water (or milk), extra virgin olive oil and salt. Rest the batter for 1 hour.

Place the mushrooms in a pan and add just enough water to cover. Bring to a boil and cook until all the water evaporates. Add 1 tsp extra virgin olive oil and sauté until golden.

Add spinach and wilt for 30 seconds. Season with pepper; set aside.

Heat a medium non-stick frying pan over medium heat, then add a thin film of extra virgin olive oil. Pour in a ladle of batter and swirl to thinly coat the base. Cook for 1–2 minutes until the underside is golden.

Crack 1 egg onto the galette and spread the white slightly. Scatter half of the mushrooms and spinach around the egg and sprinkle with cheese. Season with salt and pepper.

Fold the 4 edges of the galette inward to form a square, leaving the yolk visible. Cover with a lid and cook for 2–3 minutes, until the egg white sets but the yolk remains runny.

Repeat for the second galette.

Top with chives and optional chilli flakes. Serve immediately.