Savory Buckwheat and Mushroom Galette

Name: Savory Buckwheat and Mushroom Galette
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 200 g Buckwheat; 400 g mushrooms; 150 g onion; 10 g garlic; 15 g fresh herbs (thyme, parsley); 30 ml olive oil; 2 pcs eggs; 60 g lactose-free butter (for pastry); 250 g flour

A savory galette filled with a hearty mixture of buckwheat, mushrooms, and herbs. Perfect for a make-ahead savory breakfast.

Total: 1 h 20 min
Servings: 4
Difficulty: Medium

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Nutrition

per serving

kcal: 385
Protein: 12 g
Fat: 16 g
Carbs: 48 g

Ingredients

for 4 servings

Buckwheat200 g
mushrooms400 g
onion150 g
garlic10 g
fresh herbs (thyme, parsley)15 g
olive oil30 ml
eggs2 pcs
lactose-free butter (for pastry)60 g
flour250 g

Method

6 steps

Boil buckwheat in water until tender, then drain.
Sauté sliced mushrooms, diced onion, and minced garlic in olive oil until browned.
Mix cooked buckwheat, mushroom mixture, chopped herbs, and one beaten egg in a bowl.
Prepare pastry by cutting cold butter into flour and adding a splash of water to form a dough.
Roll out dough, place filling in the center, fold edges over, and brush with the remaining beaten egg.
Bake at 200C for 30 minutes until the crust is golden brown.