La galette bretonne (Britanny style creps) with shitake and walnuts semicured
DURATION
2H 40M (Includes dough resting time)
LEVEL
EASY
INGREDIENTS (4 PAX)
For the galette dough:
300 g of buckwheat flour
40 g margarine or sunflower oil
350 ml water
350 ml gluten-free beer
1 pinch of salt
For the filling:
200 g Shitake mushrooms
120 g of our walnuts and pink peppercorn semicured cheese alternative
40 g virgin olive oil
1 clove of garlic
1 sprig of parsley
1 teaspoon capers
1 teaspoon corn starch
¼ cup white wine
salt, pepper
40 g walnuts (garnish)
PASOS
1. Heat the margarine until it has a liquid consistency. In a bowl, add the water, beer, margarine, a pinch of salt and the sifted flour. Beat with a whisk until all the ingredients are well integrated and the dough is free of lumps. Cover with cling film and put in the fridge for a couple of hours to allow the flour to hydrate.
2. Cut the Shitake mushrooms and cook them over a medium heat in a frying pan with half of the olive oil (the other half for the olive paste) with the garlic clove cut into small pieces and the finely chopped parsley. Wait until the mushrooms start to release their water, lower the flame and add the white wine. Leave to cook for a further 10 minutes until the liquid has not evaporated by half, season with salt and pepper and add the teaspoon of corn starch previously mixed with cold water in a coffee cup, mix, wait a minute for the mixture to thicken and turn off the heat. Set aside.
3. In a blender, mix the olives with the remaining olive oil, the teaspoon of capers and a couple of tablespoons of water, blend (the cream should be thicker but more fluid than a normal olive paste).
4. Cut the semi-cured NUTS AND ROSE PEPPER into very thin slices (3 per galette) and keep it ready in the fridge. We also cut the walnuts.
5. Once the two hours have passed, we can start preparing the galette. Heat a medium-sized non-stick frying pan (or a crepe pan), add a drizzle of oil and grease the entire base with kitchen paper. Wait until it is very hot and pour half a ladleful of batter in the centre. At this point, move the pan so that the batter is evenly spread on the base or use a crepe rake.
6. Let it cook for 3/4 minutes on one side and with the help of a spatula turn it over and let it cook for another minute. Turn again and now we can put the ingredients for the filling in the centre: the shitake mushroom as a base, the semi-cured NUTS AND ROSE PEPPER on top, and finally a spoonful of olive oil. Let it cook for a few minutes so that the filling warms up and in the meantime close the sides, top and bottom, so that it is square in shape. Arrange the galette on a plate and decorate with the chopped walnuts.
Buon appetito! Your Veggie Chef Karma Giovanni
