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Beetroot and brie buckwheat galettes
- Published: 25 Aug 23
- Updated: 18 Mar 24
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.
![Beetroot and brie buckwheat galettes](https://www.deliciousmagazine.co.uk/wp-content/uploads/2023/08/2023D131_IYMOT_CREPES_1-768x960.jpg)
Check out our classic buckwheat pancakes recipe, too.
Ingredients
- 75g buckwheat flour
- 1 medium free-range egg
- 230ml whole milk
- 3 cooked beetroots
- 200g brie
To serve
- Runny honey
- Thyme leaves
Method
- Whisk the buckwheat flour in a bowl with the egg, milk and a pinch of salt and pepper to make a smooth batter.
- 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.
- 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 from September 2023 Issue
Nutrition
- Calories
- 348kcals
- Fat
- 20g (13g saturated)
- Protein
- 15g
- Carbohydrates
- 26g (13g sugars)
- Fibre
- 2.5g
- Salt
- 0.8g
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