Buckwheat and Greens Galette
The buckwheat gives this pastry a nutty taste. Swap the asparagus for tenderstem broccoli, if you like. Hands-on time 25min, plus chilling. Cooking time about 40min. Serves 4
FOR THE PASTRY
● 100g buckwheat flour
● 100g plain flour, plus extra to dust
● 110g unsalted butter, chilled and chopped
● 1 medium egg, beaten
FOR THE FILLING
● 200g baby spinach
● 150g full-fat cream cheese
● 50g Cheddar, grated
● Finely grated zest 1 and juice
● ½ lemon
● 200g asparagus, trimmed and roughly chopped
● 1tsp olive oil
● 1 medium egg, beaten
1 First, make the pastry. In a food processor, pulse the flours and ¼tsp fine salt until combined.
Add the butter and pulse until the mixture resembles fine breadcrumbs. Alternatively, mix the dry ingredients in a large bowl and rub in the butter with your fingers. Add the egg and pulse/mix until pastry comes together. Tip on to a work surface, shape into a disc, wrap and chill for 30min.
2 Meanwhile, make the filling. Put spinach into a colander in the sink and pour over a full kettle of just-boiled water to wilt. When cool enough to handle, lift up handfuls of spinach and firmly squeeze out excess moisture.
3 In a medium bowl, mix the squeezed spinach, cream cheese, Cheddar, lemon zest and juice and some seasoning. In another bowl, toss the asparagus with the oil.
4 Lightly flour a large sheet of baking parchment and roll out pastry on it to a rough 35cm circle. Slide pastry on its parchment on to a large baking sheet. Spread over the spinach mixture, leaving a 5cm border around the sides. Arrange asparagus on the filling, then fold in the pastry so it just starts to cover the filling (don’t worry if it looks a little rustic). Chill for 30min.
5 Preheat oven to 190°C (170°C fan) mark 5. Brush folded pastry with beaten
egg. Cook galette for 30-40min, or until pastry is golden brown. Serve. PER SERVING 594cals, 17g protein, 41g fat (24g saturates), 38g carbs (3g total sugars), 4g fibre
GET AHEAD Make pastry up to a day ahead. Chill. To serve, allow pastry to soften at room temperature for 15min before continuing recipe.