Tenderstem Galette with Lardons, Mushrooms and Brie
- For the galette
- 175g buckwheat flour
- 1 egg
- 400ml cold water (preferably sparkling)
- 20g melted butter (salted)
- 1 generous pinch of salt
- Salted butter for frying
- For the filling
- 4 shallots
- 200g mushrooms
- 100g lardons or bacon bits
- 1 tbsp olive oil
- 500g Tenderstem
- 200g brie
Start by making the batter for the galettes. Put the flour, egg, sparkling water, melted butter and salt in a bowl and whisk together. Place the batter in the fridge for at least 2 hours to rest.
Chop your shallots into small dice, slice the mushroom thinly. When you are ready to make the galette, fry your shallots and lardons in the olive oil for 5 minutes, then add the mushrooms and season. Fry for a further 5 minutes until everything is nicely cooked. Take the pan off the heat and stir through the chunks of brie which will melt and hold the mixture together. Set to one side.
Whilst the mushroom mixture is cooking either steam or boil your Tenderstem broccoli for 3-4 minutes until tender.
In a large non-stick pan, melt a knob of butter and add a ladles-worth of the galette batter into the pan. Tip the pan around to spread it out nice and thinly, just as you would to make an ordinary pancake. Remember, the first one is usually a disaster so don't fret and just try again if this is the case!
After it has cooked on one side for 3 minutes, it should be ready to flip over and cook on the other side for a further 3 minutes. Slide the cooked galette out onto a plate. Repeat with the rest of the batter mixture.
Take 2 good spoonfuls of the lardon, brie and mushroom mixture and place in the middle of the top of each galette, then place 3-4 stems of Tenderstem on top. Fold the bottom half up and the two sides in to make a type of pocket. Serve.
Recipe courtesy of Tenderstem Broccoli