buckwheat galettes with hummus and roasted cherry tomatoes
Servings Prep Time
8galettes 10minutes
Cook Time Passive Time
30minutes 30minutes

Servings Prep Time
8galettes 10minutes
Cook Time Passive Time
30minutes 30minutes

Ingredients
For the galettes

For the topping

Instructions
  1. Begin by making the pancake batter. Mix all the ingredients in a large bowl and refrigerate for a minimum of 30 minutes, up to overnight. N.B. If you have prepared several hours in advance, you will need to add another half cup of water.

  2. Whilst the pancake batter is chilling, prepare your topping. Heat the oven to 190C/170C fan or GM6. Cut each tomato in half and place on a lined baking tray. Season with pepper and a drizzle of olive oil. Roast in the oven for 15 minutes until cooked.

  3. To make your own hummus in just 5 minute, see the recipe here, or use your favourite ready-made version.

  4. When you are ready to make the galettes, heat a large frying pan. Decide if you want thick or thin pancakes. For thick, you need a medium heat, for thin and bubbly, you need a high heat.

  5. Add a tiny amount of coconut oil to the pan and spread it around the base. (I use a silicon pastry brush).

  6. Working quickly, take a ladle of mixture and quickly swirl it around the pan to cover the base. Cook for about 2 minutes until the edges are dried, then flip it cook on the other side for a further 2 minutes, or until cooked through and there are no signs of sogginess. These keep really well stacked on a plate and kept warm in the oven.

  7. When you are ready to serve, take a large spoonful of hummus for each galette, spread it across the base and top with the roasted cherry tomatoes. Sprinkle with chopped parsley or coriander and serve hot or cold.