Alex Luck//Hearst Owned

Buckwheat and Greens Galette

Name: Buckwheat and Greens Galette
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 100 g buckwheat flour; 100 g plain flour, plus extra to dust; 110 g unsalted butter, chilled and chopped; 1 medium egg, beaten; 200 g baby spinach; 150 g full-fat cream cheese; 50 g Cheddar, grated; Finely grated zest 1 lemon and juice of ½; 200 g asparagus, trimmed and roughly chopped; 1 tsp. olive oil

This pastry has a lovely nutty taste from the buckwheat flour. You could swap the asparagus for tenderstem broccoli if you like.

By Georgie D'Arcy ColesPublished: 25 May 2021

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A buckwheat pastry surrounds a creamy asparagus and spinach filling, delicious!

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

40 mins

Total Time:

1 hr 5 mins

Cal/Serv:

594

Ingredients

For the pastry

100 g
buckwheat flour
100 g
plain flour, plus extra to dust
110 g
unsalted butter, chilled and chopped
1
medium egg, beaten

For the filling

200 g
baby spinach
150 g
full-fat cream cheese
50 g
Cheddar, grated
Finely grated zest 1 lemon and juice of ½
200 g
asparagus, trimmed and roughly chopped
1 tsp.
olive oil
1
medium egg, beaten

Directions

1. Step 1First, 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. Step 2Meanwhile, 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. Step 3In 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. Step 4Lightly 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. Step 5Preheat oven to 190ºC (170ºC fan) mark 5. Brush folded pastry with beaten egg. Bake galette for 30-40min, or until pastry is golden brown. Serve.