Vegetarian Galette in Tomato Sauce

Name: Vegetarian Galette in Tomato Sauce
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 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); 1 lb fennel, finely sliced; 4 tablespoons butter; 1/2 cup parmesan cheese, freshly grated; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 lb spinach, fresh, washed; 1/2 teaspoon nutmeg, grated; 1/8 teaspoon black pepper; 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; 1/4 cup parmesan cheese, grated

Submitted by Scandigirl

"This makes a spectacular dish for a Vegetarian dinner party. You need to make the pancakes first. There is nothing difficult about cooking pancakes. The main essential is a good skillet. Strictly speaking, if there is oil in the batter, the pan does not need greasing, but I find it helps to use just a bit of oil. Cooking pancakes, apart from blinis, keep very well. Wrapped carefully in wax paper or plastic wrap, they will keep up to 3 days in the fridge or 2 months in the freezer. Single pancakes will thaw within an hour; a stack of pancakes should be left at room temperature for several hours. Filled pancakes can also be frozen. In this case, let the filling cool before use, as otherwise the pancake may become too soggy. To reheat, put in a lightly oiled ovenproof dish, brush with melted butter or oil, cover with foil or a lid and heat at 350 degrees F for 10-15 minutes if unfilled, 20 minutes if filled. Buckwheat flour can be used instead of up to half the whole-wheat flour. It produces tasty pancakes with a dark, speckled appearance, which are especially good with strong flavours and sour cream. They are substantial, so make them as thin and lacy as you can."

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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

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. 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. My favourite cookbook is the one I have made myself over the past 40 years. 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.

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