Page 27 - Fresh Magazine - Winter 2017

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Almond and butternut squash galette

SERVES 4

FOR THE GALETTES First make the linseed ‘eggs’ by Blend the veg stock and almond over and cook on the other side,
2 tablespoons linseeds adding the linseeds to a glass with butter in a blender. Add 4 until golden. Transfer to a plate and
6 tablespoons water the water. Leave to sit for 5 minutes, tablespoons of this mixture at a time repeat with the rest of the batter,
80g buckwheat flour until the seeds coagulate and to the veg mixture over the next 10 adding more oil to the pan as
80g plain flour become quite egg-like in texture. to 15 minutes, until the butternut needed.
235ml oat milk or milk of choice squash and parsnips are soft and all
¼ teaspoon salt Put the linseed ‘eggs’ in a blender or the veg stock and almond butter mix Add about 6 tablespoons of the
2 tablespoons oil food processor along with the flours, filling to the centre of a galette. Fold
milk and salt and blend until smooth. has been added and incorporated in the edges as in the photo below.
FOR THE FILLING Set aside. into a thick, rich, super-tasty filling. Repeat for the rest of the galettes
1 tablespoon oil To make the filling, heat 1 tablespoon Stir in the parsley. and serve with a simple green salad.
100g button mushrooms, finely of oil in a medium pot set over a To cook the galettes, heat 1
chopped high heat. Add the mushrooms, tablespoon of oil in a non-stick
8 cherry tomatoes, halved cherry tomatoes, shallots, parsnips, frying pan set over a high heat. Once
2 large shallots or 1 onion, finely squash and garlic and cook until the the oil is hot, turn down the heat
chopped shallots start to brown slightly, about to medium and add enough batter KITCHEN SWOT
2 parsnips, finely chopped 3 minutes. Add the white wine and to very thinly cover the base of the A galette is a French-style
1 small butternut squash, peeled, salt and stir regularly until nearly pan. You want as thin a covering pancake from Brittany. It’s more
deseeded and finely chopped as possible. Once bubbles start to robust than a pancake and
3 garlic cloves, finely chopped all the wine has evaporated, about appear in the middle of the galette they are usually served with
50ml white wine another 3 minutes. Reduce the heat and the edges start to crisp, turn savoury llings. Traditionally
1 teaspoon salt to medium. they would be made entirely
250ml vegetable stock with buckwheat our, which
4 tablespoons almond butter would make them gluten free if
1 small bunch of fresh flat-leaf you swap the plain our in this
parsley, roughly chopped
recipe for buckwheat our.

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