Buckwheat Galettes

Step 1

Put the flour and salt in a bowl.

Step 2

Whisk together, then pour in 250ml water.

Step 3

Mix into a thick paste, cover and refrigerate overnight to allow the flavours to develop.

Step 4

When you're ready to make your galettes, add 250ml water.

Step 5

Gently mix until you have a batter the consistency of double cream

Step 6

Warm a little butter in a large frying pan over a medium heat.

Step 7

When the pan has come up to heat, ladle in a small amount of batter and tip the pan to evenly distribute a thin layer of batter. (Note: the water can separate from the flour a little if the batter is left to sit, so gently stir the batter before each ladleful of galette.)

Step 8

As soon as the batter has set, scatter on a small handful cheese.

Step 9

Add a few cherry tomato halves.

Step 10

Add a handful spinach, arranged in a circle - this will help contain your egg.

Step 11

Crack an egg into the centre.

Step 12

Allow the galette to cook until the underside is golden and mottled and the egg is almost set.

Step 13

Use a spatula to fold the edges in towards the middle, to create a square with the yolk exposed in the centre.

Step 14

Continue to cook until the egg white is set. Sprinkle with a pinch of chilli flakes, salt and pepper.

Step 15

Scatter on a little extra cheese. It will melt from the heat of the galette.

Step 16

Use a spatula to transfer the galette to a plate. Scatter with a little parsley.

Step 17

Repeat until all of your galettes are cooked.