For the galettes
- 200g buckwheat flour
- Pinch of salt
- 2 tbsp butter
- 200ml milk
- 1 egg, beaten
For the filling
- 500g spinach, roughly chopped
- 2 garlic cloves, finely chopped
- 100g natural yoghurt
- Harissa paste or chilli flakes
- 4 egg yolks
- 2 tbsp dukkah
- Salt and freshly ground black pepper
- Streaky bacon
- Sliced avocado
- To make the galette batter, first add the flour and salt to a large bowl.
- Mix the butter with 200ml hot water until it melts, then pour into the galette mix. Add the milk and egg and whisk until smooth. Put the batter in the fridge and leave to rest, ideally overnight.
- Once rested, add 50ml water to the batter and shake or whisk to mix.
- To prepare the filling, first place a large saucepan on a high heat. Add the chopped spinach and garlic, and season with a little salt and pepper. Cook until the spinach has just started to wilt, then remove from the heat. Tip into a sieve and press to remove any juices.
- Place a frying pan on a high heat and add a little oil. Once the oil is hot, add enough batter to cover the base thinly, starting with a smaller circle in the centre and swirling the pan to cover completely.
- Once the bottom of the galette is cooked through and loose, flip, then add a handful of spinach to the centre. Top with a couple of tablespoons of yoghurt and add a little harissa paste or pinch of chilli flakes.
- Carefully place an egg yolk in the centre and sprinkle over a little dukkah. Fold the sides of the galette in towards the centre, leaving a gap in the middle. Continue to cook until the yolk is cooked to your liking, then remove from the pan and serve with a little streaky bacon and sliced avocado, if desired. Repeat with the rest of the batter and filling – there will be enough to make four galettes in all.
Tip: Placing a heat-safe lid on top of the folded galette will help to cook the egg yolk.