Buckwheat galette with caramelised pears

Ingredients

For 1 serving

• Buckwheat flour45 g
• Saltto taste
• Pear1
• Brown sugar1 teaspoon
• Margarine5 g
• Soy yogurt100 g
• Cinnamonto taste

Contains: soy,

In season: August – November

Method

1. Blend the buckwheat flour with a pinch of salt and cold water added little by little, until you have a batter as runny as single cream; leave it to rest for 10 minutes.
2. Meanwhile wash and core the pear and cut it into thin wedges.
3. Melt the vegetable margarine in a frying pan over medium heat, add the pear, brown sugar and a pinch of cinnamon and cook for 6 minutes, turning the wedges, until soft and caramelised; transfer to a plate.
4. Wipe the pan with kitchen paper and heat it well over medium-high heat; pour in the batter and swirl the pan to spread it into a large, thin disc.
5. Cook for 2 minutes, until the edges lift and turn crisp, then flip and cook for another 2 minutes.
6. Fill the galette with the pears, fold the edges towards the centre and serve with the soy yoghurt.