Savory Galette

Ingredients

• 5 eggs
• 200 g Spelt flour Type 1050
• 100 g buckwheat flour
• 120 g butter
• Salt
• 2 tbsp pine nuts (15 g each)
• 15 g Parmesan (30% fat in the cheese)
• 2 handfuls wild garlic (about 5 g each)
• 3 tbsp olive oil
• Pepper
• 200 g unsweetened soy yogurt alternative
• 40 g plant-based quark alternative
• 1 tsp organic lemon zest

Instructions

1. 1.

   Separate egg whites (use them elsewhere). Mix yolks with flours, butter and a pinch of salt into a dough; add cold water if needed. Chill dough for about 1 hour.

2. 2.

   Meanwhile roast pine nuts in a dry pan for 2–3 minutes until brown. Grate Parmesan finely. Wash wild garlic and shake off excess moisture. Blend two-thirds of the garlic with salt, olive oil, Parmesan, pine nuts and pepper into a pesto. Slice remaining garlic into strips.

3. 3.

   Whisk together yogurt alternative and quark alternative; season with salt, pepper and lemon zest.

4. 4.

   Divide dough into 4 portions, roll each thinly into an oval about 22 cm long and place on two baking trays lined with parchment paper. Spread the yogurt mixture over each, leaving a 2–3 cm border and fold the edge inward. Distribute pesto and wild garlic strips over each, create a shallow well in the center of each and crack one egg into it.

5. 5.

   Bake galettes sequentially in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 12–15 minutes. Slice each savory galette into pieces before serving.