Buckwheat Galette with Spinach, Goat Cheese and Walnuts
Buckwheat galette with spinach, goat cheese and walnuts - French pancake with savory twist!
Healthy, because
Even smarter
Nutritional values
Thanks to vitamins A,B1,B2 and C, the vital substance star supports Spinach supports vision and the function of the nerves. In addition, the vegetable protects our cells from oxidative stress. We benefit from strong and healthy teeth for a lifetime. The mineral calcium, which is found in Goat cheese and Buckwheat makes a valuable contribution to this.
You can also enjoy the buckwheat galette with spinach, goat cheese and walnuts as a vegetarian dish: Then simply omit the ham or replace it with a finely chopped onion - this also has a wonderfully spicy aroma.
(Percentage of daily recommendation)
| Calorie | 571 cal. | (27 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 295.4 μg | (492 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 176 μg | (59 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 874 mg | (22 %) | ||
| Calcium | 352 mg | (35 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 ¼ ozs Buckwheat flour
- salt
- 4 ozs milk (whole)
- 3 ½ ozs Sparkling water
- 1 egg
- 4 Tbsps olive oil
- 6 ozs Spinach
- 6 ozs ham (or turkey)
- 1 Tbsp butter
- peppers
- 7 ozs soft goat cheese
- 2 ozs walnut kernels
- 4 tsps Dijon mustard (or fig mustard)
- ¾ oz lingonberry jam (4 tsp)
Preparation steps
Mix flour in a bowl with 1 pinch of salt. Add the milk, mineral water and egg and whisk vigorously. Stir in 1 tablespoon of oil and let the dough rest, covered, for at least 10 minutes.
Meanwhile, for the filling, sort spinach, wash and spin dry, remove coarse stems, pluck leaves into small pieces. Cut ham into cubes. Heat 1 tablespoon oil in a frying pan. Sauté ham cubes in it for 5 minutes over medium heat. Add spinach and let it collapse. Add butter and let it melt in the pan. Season mixture with salt and pepper, remove and set aside. Slice goat cheese; coarsely chop walnuts.
Clean pan. Heat 1 tbsp. oil in each, spread 1⁄4 of the batter evenly in each, and bake over medium heat for 3-5 minutes on both sides. Remove galette from pan, brush with 1 tsp mustard. Center with 1⁄4 of the cheese and spinach mixture, then top with 1⁄4 of the walnuts. Fold galette in on four sides toward center, leaving center area free. Slide onto a plate and keep warm if desired. Prepare the remaining galettes in the same way. Arrange on plates and spread the cranberries on top.
