Dairy free buckwheat galette

The Flourishing Pantry - Dairy Free buckwheat galette - yeast free diet

So when you're writing a food blog you'll always have a list of recipes you want to try and post about. I get so much inspiration from Instagram, Pinterest and Twitter when it comes to finding recipes that make me think "oooh yes I want to try that" that this list is sometimes really quite long!  I have a whole list dedicated to recipes I want to try over on Pinterest, go take a look

But then sometimes, for whatever reason, you just get one thing stuck in your head that you want to make. And no matter how long and exciting your list of other ideas is, all you can think about is making one particular meal. 

This definitely happened to me with my sweetcorn fritters last month, and happened again with this galette. I'd seen so many popping up on social media, with so many delicious fillings both sweet and savoury, that I wanted to give it a go. 

So I searched and searched for a recipe that was going to be suitable for a yeast free diet. That is no cheese in the filling (for a savoury galette, obviously...) and no butter or cream in the crust.

Pretty much epic fail - I simply couldn't find any that fitted these criteria. Or at least, not any that didn't also have a long list of weird and wacky ingredients I didn't have to hand in my cupboards already. One of my values for this blog is to try and keep it real with the ingredients list so you're not bankrupting yourself in the process of eating yeast free. I know for sure my own cupboards are so full with stuff already that I don't want to (read can't afford to!) keep buying more! 

So I thought I'd have a go at a recipe myself. How hard can it be to make pastry, right?! Eek! But I did find one recipe which used coconut oil instead of butter which got me thinking it could be possible. And on a yeast free diet you can eat eggs (obviously not possible on the various vegan websites I trawled) so I knew I could include that as well for binding. 

And so this is the result! I was so pleased with it and so happy the whole thing didn't collapse into a soggy mess in the oven, but in fact crisped up and cooked beautifully. I am definitely going to try again - firstly in another savoury version perhaps with some seeds like fennel in the crust to add to the flavour, and also in a sweet version with a berry filling.

It's worth noting that without a cheesy sauce you need to select a savoury filling that is as moist as possible. For this vegetarian version I went for spinach and leeks to get that really squidgy soft filling that's needed to contrast with the crunchy pastry. I'd recommend serving with a salad with lots of dressing. A sweet berry version should be no problem though :) 

If you make this let me know how it goes! I would love some more inspiration for fillings. 

SERVES: 2
PREP TIME: 30 minutes
COOK TIME: 25-30 minutes

INGREDIENTS

CRUST

  • 100g buckwheat flour
  • 100g rice flour (or other gluten free alternative) 
  • 100ml cold water 
  • 50g coconut oil 
  • 2 eggs (1 for egg wash) 
  • 1/4 tsp salt 

FILLING

  • 100g spinach 
  • 1 leek, sliced thinly 
  • 1 red onion, sliced thinly 
  • 1 clove of garlic 
  • 1 large cooked beetroot, sliced thinly 
  • 2 tsp rosemary 
  • 2 tbsp toasted pine nuts 
  • Splash of olive oil for cooking 
  • Salt and pepper for seasoning 

INSTRUCTIONS 

1. Pre-heat the oven to 200°C / Gas Mark 6. Line a large baking tray with grease proof baking paper. 

2. In a large bowl combine the flours, salt, one egg and coconut oil, using your hands to really rub everything together into crumbs. 

3. Gradually add the water (cold as you can get it) and continue to combine with your hands. Once all the water is added you should have a ball of dough which you can work in your hands and roll into a large ball. Place this into the fridge, or better still the freezer, for around 15 minutes whilst you prepare your filling. 

4. In a large frying pan heat some oil over a medium heat and cook the garlic, rosemary, red onion and leeks until the vegetables are soft.

5. Add the spinach and toasted pine nuts (leave a few to decorate too) and stir into the mixture so the spinach wilts, seasoning with salt and pepper to taste. Remove from the heat and set aside whilst you prepare the pastry. 

6. Remove the pastry from the fridge/freezer. Prepare a flat work surface with a little rice flour and roll the pastry ball in it so it gets a light coating. Then roll out the pastry into a rough circle with a rolling pin, constantly turning and flipping it over to get it even. It will be very crumbly and liable to break so don't worry, that's normal! 

7. When you've rolled the pastry to around 30cm diameter, transfer it to the baking sheet. Because it will be so crumbly don't worry if it falls apart a little - this recipe is all about it looking a little rough round the edges and you can re-roll and stick it back together in the baking tray if needed. 

8. Add your spinach, leek and red onion filling to the centre of the pastry. It will be able to take a lot of filling so don't be afraid to slap as much as you can in!  Leave a 3cm gap around the edge so you can fold these up when you're done. 

9. On top of the leeks etc., place the slices of beetroot. Then fold up the sides to form a parcel, with a gap in the middle where the filling is still showing. This can be really rough, so no need to be too neat about it. The more rustic the better!

10. In a cup mix together the final egg and with a brush give the pastry an egg wash which will help it stay sealed and also brown up nicely in the oven.

11. Sprinkle the rest of the pine nuts on top and then put the tray in the oven. Bake for 25-30 minutes, or until golden brown and the pastry cooked the whole way through. 

12. Remove from the oven and serve with a salad and saucy dressing!  

The Flourishing Pantry - dairy free buckwheat galette -  yeast free diet
 
The Flourishing Pantry - dairy free buckwheat galette - yeast free diet