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Spring Buckwheat Galette With Asparagus, Mushroom & Spinach In Wild Garlic Sauce With Dressed Salad

Total time26 min
Active time18 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (3 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Prepare frying pans1m
  2. 2Prep and cook vegetables20m
  3. 3Assemble and serve galettes5m
26m total • 3/5 critical
0 min
5 min
10 min
15 min
20 min
25 min
26 min

⚡Critical stepPrepare frying pans

Prep • 1 min • Start 0m

Prep

⚡Critical stepPrep and cook vegetables

Cooking • 20 min • Start 1m

Cooking

Whisk galette batter

Prep • 3 min • Start 0m • 8m slack

Prep

Cook galette pancakes

Cooking • 10 min • Start 3m • 8m slack

Cooking

⚡Critical stepAssemble and serve galettes

Finishing • 5 min • Start 21m

Finishing

Nutrition Information

Calories626 kcal
Protein24.7g
Fat27.2g
Carbs79.8g
Fibre14.7g
Salt1.1g

Step-by-Step Instructions

  1. Prepare frying pans

    1 min

    Take out two large frying pans (one for the vegetables and one for the pancakes, for which we highly recommend a non-stick pan).

    Equipment: two large frying pans, non-stick pan

  2. Prep and cook vegetables

    20 min

    (Optional) Blend half of the baby spinach into the wild garlic sauce until smooth to create a vibrant green sauce like the picture. Set aside. Remove the woody ends from the asparagus and cut into 3-4 pieces. Thinly slice the chestnut mushrooms. Heat a drizzle of olive oil in one frying pan over medium heat. Add the hazelnuts to toast for 2-3 minutes, then remove and set aside. Add the mushrooms and cook for 5 minutes, then add the asparagus and cook for a further 5 minutes. Finally, add the remaining spinach leaves and cook for 2 more minutes, until wilted. Season with salt and pepper.

    Equipment: blender, knife, chopping board, frying pan

  3. Whisk galette batter

    3 min

    In a mixing bowl or jug, combine the galette batter with 240ml of water (double for 4 portions) and 2 teaspoons of neutral oil. Whisk until smooth and free of lumps. If you have some to hand, add a dash of lemon juice or vinegar to help activate the baking powder in the batter mix.

    Equipment: mixing bowl or jug, whisk

  4. Cook galette pancakes

    10 min

    Use a second frying pan (a non-stick pan is highly recommended) for the pancakes. Place over medium heat and add a drizzle of oil to coat the base. Pour in half of the galette batter and swirl to spread it thinly and evenly. Cook for 2-3 minutes on each side, until cooked through and dry to the touch but not crispy. You can slide the pancake off onto a plate or chopping board and then turn the pan upside down onto the plate to help you flip it. Repeat with the second pancake.

    Equipment: non-stick frying pan, plate or chopping board

  5. Assemble and serve galettes

    5 min

    To serve, spread a couple of spoonfuls of the wild garlic sauce over each galette and top with the mushrooms , asparagus , and spinach . Fold the edges towards the centre to form a square (optional). Drizzle over the remaining sauce and season with salt and freshly ground pepper. Serve with a mixed leaf salad dressed with French vinaigrette and scattered with toasted hazelnuts . Enjoy!

    Equipment: spoon