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Vegetarian Galette in Tomato Sauce

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“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.”
1hr 30mins

Ingredients Nutrition


  1. Mix the flour and salt in a bowl.
  2. Beat together the egg, milk and oil.
  3. 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.).
  4. Let the batter stand for half an hour before making the pancakes.
  5. Blend or beat again just beforehand, as some of the flour will almost certainly have settled at the bottom.
  6. Heat a little oil or butter - about 1 teaspoons -in a skillet until it smokes.
  7. Pour in 2 tablespoons of batter, quickly tipping the skillet so the batter spreads out evenly into a circle.
  8. Fennel Filling:.
  9. Blanch the fennel for 10 minutes in boiling water. Drain well.
  10. Melt the butter in a small saucepan and stew the fennel covered, for 10 minutes over low heat.
  11. Puree it with the grated Parmesan and add salt and pepper to taste.
  12. Preheat the oven to 350 degrees F.
  13. Spinach Filling:.
  14. Cook the spinach in its own juices for 7-8 minutes in a covered saucepan.
  15. Chop it very finely and season with the nutmeg and black pepper.
  16. Tomato Filling:.
  17. Gently fry the onions and garlic for 3-4 minutes in the olive oil.
  18. 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.
  19. Season well.
  20. Assemble the galette in a lightly greased 9-inch springform cake pan.
  21. Put in one pancake, then sandwich in the different fillings (reserving some of the tomato sauce) between the pancakes. End with a pancake.
  22. Bake for 10-15 minutes. Turn out and serve with the remaining tomato sauce and extra grated Parmasan cheese.

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