Galette with Spinach Filling and Cashew Cream

Allergens: Nuts

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Soak the cashews overnight, or in boiling water for at least 30 minutes.

Prepare the galettes:

Whisk the buckwheat flour, water, oil and salt in a bowl until smooth. Let the batter rest for at least 30 minutes.

Prepare the filling:

Chop the onions and press or mince the garlic.

Heat the oil in a pan over medium heat (6/9). Sauté the onions for about 5 minutes, until soft.

Add the garlic and cook for 1 minute.

Add the spinach and cook until wilted. Season with salt and pepper.

Prepare the cashew cream:

Zest and juice the lemon.

Drain the cashews and blend them with the lemon zest and juice until smooth. Add up to 1/2 cup of water for a smoother texture.

Cook the galettes:

Cook the galettes one at a time in a non-stick pan over medium heat (6/9) until golden brown on both sides. The batter makes about 8 large galettes.

Fill the galettes with the spinach and cashew cream and serve.