Step 1

Whisk buckwheat flour, egg, water (or milk), extra virgin olive oil and salt. Rest the batter for 1 hour.

Step 2

Place the mushrooms in a pan and add just enough water to cover. Bring to a boil and cook until all the water evaporates. Add 1 tsp extra virgin olive oil and sauté until golden. Add spinach and wilt for 30 seconds. Season with pepper; set aside.

Step 3

Heat a medium non-stick frying pan over medium heat with a thin film of extra virgin olive oil. Pour in a ladle of batter and swirl to thinly coat the base. Cook for 1–2 minutes until the underside is golden.

Step 4

Crack 1 egg onto the galette and spread the white slightly. Include half of the mushrooms and spinach around the egg and sprinkle with cheese. Season with salt and pepper.

Step 5

Fold the 4 edges of the galette inward to form a square, leaving the yolk visible. Cover with a lid and cook for 2–3 minutes, until the egg white sets but the yolk remains runny. Repeat for the second galette. Serve immediately.

Savoury Buckwheat Galette