Beetroot and brie buckwheat galettes

Beetroot and brie buckwheat galettes
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, plus oven time 5 min

Buckwheat galettes are a northern French stalwart: speedy to make, deliciously savoury and ready for any filling you throw at them. Oozing brie and  sweet beetroot work wonders here with the warmth of thyme.

Check out our classic buckwheat pancakes recipe, too.

Nutrition: Per serving

Calories
348kcals
Fat
20g (13g saturated)
Protein
15g
Carbohydrates
26g (13g sugars)
Fibre
2.5g
Salt
0.8g
Calories
348kcals
Fat
20g (13g saturated)
Protein
15g
Carbohydrates
26g (13g sugars)
Fibre
2.5g
Salt
0.8g

Ingredients

  • 75g buckwheat flour
  • 1 medium free-range egg
  • 230ml whole milk
  • 3 cooked beetroots
  • 200g brie

To serve

  • Runny honey
  • Thyme leaves

Method

  1. Whisk the buckwheat flour in a bowl with the egg, milk and a pinch of salt and pepper to make a smooth batter.
  2. Heat a tiny drizzle of oil in a non-stick frying pan over a low-medium heat, then add a ladleful of batter and cook for 3 minutes until golden underneath. Flip and cook for another 2-3 minutes until golden on the other side, then transfer to a plate and keep warm. Repeat with the remaining batter to make 4 galettes.
  3. Cut the cooked beetroots into thin slices and the brie to a similar thickness, trimming off the rind if you prefer. Put all four galettes on a baking tray, then lay 2 strips of beetroot and 2 strips of brie across the centre of each. Fold over the edges of each galette to make a border. Heat the grill to medium-high and grill the galettes for 1 minute or so, until bubbling. Drizzle with honey, then season and sprinkle with thyme leaves to serve.

Recipe By

Emily Gussin

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