Vegetarian Galette in Tomato Sauce
- Ready In:
- 1hr 30mins
- Ingredients:
- 24
- Serves:
-
4
ingredients
-
8 Wholewheat Pancakes
- 1 cup whole wheat flour
- 1⁄8 teaspoon salt
- 1 egg, whole
- 1 1⁄4 cups milk
- 1 teaspoon oil
- 1 teaspoon butter (for frying)
-
Galette
-
Fennel filling
- 1 lb fennel, finely sliced
- 4 tablespoons butter
- 1⁄2 cup parmesan cheese, freshly grated
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
-
Spinach Filling
- 1 lb spinach, fresh, washed
- 1⁄2 teaspoon nutmeg, grated
- 1⁄8 teaspoon black pepper
-
Tomato Filling
- 1 onion, chopped
- 1 garlic clove, crushed
- 2 tablespoons olive oil
- 1 lb tomatoes, peeled and chopped
- 3 celery ribs, diced
- 1⁄2 teaspoon anise seed
- 1 tablespoon tomato paste
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
-
For Serving
- 1⁄4 cup parmesan cheese, grated
directions
- Mix the flour and salt in a bowl.
- Beat together the egg, milk and oil.
- Pour this into the flour, stirring constantlty and mixing in the flour until you have a smooth batter. (If you use a blender, first blend the milk, egg, salt and oil for 15-30 seconds, then add the flour and blend for a further 30 seconds to a smooth batter.).
- Let the batter stand for half an hour before making the pancakes.
- Blend or beat again just beforehand, as some of the flour will almost certainly have settled at the bottom.
- Heat a little oil or butter - about 1 teaspoons -in a skillet until it smokes.
- Pour in 2 tablespoons of batter, quickly tipping the skillet so the batter spreads out evenly into a circle.
- Fennel Filling:.
- Blanch the fennel for 10 minutes in boiling water. Drain well.
- Melt the butter in a small saucepan and stew the fennel covered, for 10 minutes over low heat.
- Puree it with the grated Parmesan and add salt and pepper to taste.
- Preheat the oven to 350 degrees F.
- Spinach Filling:.
- Cook the spinach in its own juices for 7-8 minutes in a covered saucepan.
- Chop it very finely and season with the nutmeg and black pepper.
- Tomato Filling:.
- Gently fry the onions and garlic for 3-4 minutes in the olive oil.
- Stir in the tomatoes, celery, aniseed and tomato paste and cook, uncovered, over moderate heat, for 10-15 minutes or until you have a thick sauce.
- Season well.
- Assemble the galette in a lightly greased 9-inch springform cake pan.
- Put in one pancake, then sandwich in the different fillings (reserving some of the tomato sauce) between the pancakes. End with a pancake.
- Bake for 10-15 minutes. Turn out and serve with the remaining tomato sauce and extra grated Parmasan cheese.
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RECIPE SUBMITTED BY
Scandigirl
Canada
<p>I'm Danish-Canadian! I immigrated to Canada in 1968 and lived in B.C. until 1979, then we had the wonderful opportunity to live in Hawaii for almost 3 years. We moved to Southern Ontario in 1982. Of profession, I'm a Doctor of Human Biochemistry, specializing in Nutrition, a Doctor of Homeopathic Medicine, and a Registered Nutrition Consultant Practitioner, I have my own full time practice. <br />My passion is cooking! I have tested and tried over 10.000 recipes over the last 30 years on my beloved husband who is now residing in a Long Term Facility with Dementia, so I have to make meals for one, healthy and simple. />My pet peeve is too much garlic in a creamy rich sauce. <br />My favourite cookbook is the one I have made myself over the past 40 years. <br />My interests are knitting Scandinavian socks, sweaters, reading. If I had a month off I would visit our adult children and 4 year old Granddaughter, who resides in British Columbia and Florida, and cook them their favorite meals.</p>