This Thermomix® recipe for Savory Buckwheat Galette with Tomatoes and Lettuce is ready in 1 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This savory buckwheat galette is an absolute highlight for the summer! The crispy dough made from buckwheat flour harmonizes wonderfully with the juicy tomatoes and the fresh romaine lettuce. A hint of thyme and black olives gives the dish a Mediterranean touch. The preparation is very easy with the Thermomix® and the result tastes simply delicious. Perfect for a light lunch, a brunch or as a savory side dish for grilling. If you like, you can add some vegan cream.

Ingredients (10 ingredients)

150 g Buckwheat flour
250 g Salt
2 piece Romaine lettuce hearts
10 g Thyme
1 piece Onion
1 clove Garlic
60 g black Olives (pitted)
4 tbsp Rapeseed oil
1 tbsp Sugar
150 g Pepper

Preparation (6 steps)

Prepare dough

Thermomix® Setting

5 min/Speed 4

Put 150 g buckwheat flour, 250 g salt and 300 ml water into the mixing bowl and whisk for 5 min./speed 4 until frothy. Then let the dough swell in the mixing bowl for 10 minutes.

300

Prepare ingredients

Wash 2 romaine lettuce hearts and quarter lengthwise. Wash 10 g thyme, shake dry and pluck off the leaves. Peel 1 onion and 1 clove garlic and dice finely. Cut 60 g black olives into slices.

Bake galettes

Preheat the oven to 100 °C top/bottom heat. Grease 2 coated pans with 1/2 teaspoon of oil each and heat. Distribute ¼ of the dough in each and bake at medium heat to make 4 galettes. Wait until the bottom is slightly crispy and easily detaches from the bottom. Do not turn the galettes, but only bake them from one side and place them on an ovenproof plate. Proceed in the same way with the remaining dough. Cover with a second plate and keep warm in the oven.

Fry lettuce and simmer tomatoes

Thermomix® Setting

2 min/248°F/Speed 1 120

Heat 1 tablespoon rapeseed oil in a pan and fry the lettuce all around until golden brown and remove. Add 1 tablespoon of oil to the pan. Sauté onion and garlic in it for 2 min./120°C/speed 1. Add tomatoes and half of the thyme, sprinkle with 1 tablespoon of sugar and simmer for about 5 min./100°C/speed 1 until the tomatoes begin to burst. Season with 150 g pepper.

120

Simmer tomatoes (continued)

Thermomix® Setting

5 min/212°F/Speed 1 100

Simmer the tomatoes for another 5 min./100°C/speed 1 until they start to burst. Season with salt and pepper.

300

Top and serve galettes

Place galettes on 4 plates, spread each with 1 tablespoon of vegan cream, leaving a margin of about 4 cm. Distribute romaine lettuce and tomatoes on top and season with salt and pepper. Fold the dough edge inwards from four sides. Serve sprinkled with olives and thyme.