Buckwheat galette with beans, spinach and mushrooms

Ingredients

For 1 serving

• Buckwheat flour40 g
• Cooked cannellini beans100 g
• Spinach120 g
• Button mushrooms100 g
• Nutritional yeast10 g
• Extra virgin olive oil3 g
• Thyme1 g
• Saltto taste
• Black pepperto taste

Method

1. Whisk the buckwheat flour with cold water added a little at a time (about two and a half times its weight) and a pinch of salt until the batter is runny and smooth; leave it to rest for 15 minutes.
2. Meanwhile, wipe the mushrooms with a damp cloth and slice them; wash the spinach; rinse and drain the cannellini beans.
3. Heat half the oil in a pan over medium heat, add the mushrooms and thyme and cook for 5 minutes, until golden. Add the spinach and beans, season with salt and pepper and cook for 2 minutes, until the spinach has wilted; set aside.
4. Heat a large non-stick pan over medium-high heat and grease it with the remaining oil. Pour in the batter and swirl to make a thin disc; cook for 2 minutes, until the edges crisp and the galette comes away, then flip and cook for another 2 minutes.
5. Spoon the filling into the centre, sprinkle with nutritional yeast and fold the edges inwards to form a square, leaving the middle open. Serve straight away.