Buckwheat and Greens Galette
The buckwheat gives this pastry a nutty taste. Swap the asparagus for Tenderstem broccoli, if you like.
Originally for Good Housekeeping May 2021, Alex Luck Photography, Food Styling, Alice Shields
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 1⁄2 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 1⁄4tsp 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.