Tenderstem Galette with Lardons, Mushrooms and Brie
A galette is a savoury buckwheat pancake so is naturally gluten-free. Great for a lazy weekend breakfast or brunch.
In France they often stuff their pancakes with ham and cheese and maybe a fried egg, or perhaps some goats’ cheese and lardons. It is fast food, often served at outdoor events but they are just as easy to make at home, and the fillings are limitless. Here the vivid green Tenderstem adds colour to the dish and gives it a healthy lift.
Serves: 4
Preparation time: 10 minutes (plus 2 hours to rest the batter)
Cooking time: 30 minutes
You will need:
For the galette:
175g buckwheat flour
1 egg
400ml cold water (preferably sparkling)
20g melted butter (salted)
1 generous pinch of salt
salted butter for frying
For the filling:
4 shallots
200g mushrooms
100g lardons / bacon bits
1 tbsp olive oil
Salt
Pepper
500g Tenderstem
200g brie
What to do:
Start by making the batter for the galettes. Put the flour, egg, sparkling water, melted butter and salt in a bowl and whisk together. Place the batter in the fridge for at least 2 hours to rest.
Chop your shallots into small dice, slice the mushroom thinly. When you are ready to make the galette, fry your shallots and lardons in the olive oil for 5 minutes, then add the mushrooms and season. Fry for a further 5 minutes until everything is nicely cooked. Take the pan off the heat and stir through the chunks of brie which will melt and hold the mixture together. Set to one side.
Whilst the mushroom mixture is cooking either steam or boil your Tenderstem broccoli for 3-4 minutes until tender.
In a large non-stick pan, melt a knob of butter and add a ladles-worth of the galette batter into the pan. Tip the pan around to spread it out nice and thinly, just as you would to make an ordinary pancake. Remember, the first one is usually a disaster so don’t fret and just try again if this is the case!
After it has cooked on one side for 3 minutes, it should be ready to flip over and cook on the other side for a further 3 minutes. Slide the cooked galette out onto a plate. Repeat with the rest of the batter mixture.
Take 2 good spoonfuls of the lardon, brie and mushroom mixture and place in the middle of the top of each galette, then place 3-4 stems of Tenderstem on top. Fold the bottom half up and the two sides in to make a type of pocket. Serve.
Recipe by: www.tenderstem.co.uk
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