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Buckwheat Galette with Spinach, Goat Cheese and Walnuts

Average: 5 (2 votes)
(2 votes)
Buckwheat Galette with Spinach, Goat Cheese and Walnuts

Buckwheat galette with spinach, goat cheese and walnuts - French pancake with savory twist!

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Health Score:
79 / 100
45 min.

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.

1 serving contains
(Percentage of daily recommendation)
Calorie571 cal.(27 %)
Protein27 g(28 %)
Fat38 g(33 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.8 mg(100 %)
Vitamin D0.8 μg(4 %)
Vitamin E6.7 mg(56 %)
Vitamin K295.4 μg(492 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin11.7 mg(98 %)
Vitamin B₆0.7 mg(50 %)
Folate176 μg(59 %)
Pantothenic acid1 mg(17 %)
Biotin18.7 μg(42 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C42 mg(44 %)
Potassium874 mg(22 %)
Calcium352 mg(35 %)
Magnesium105 mg(35 %)
Iron4 mg(27 %)
Iodine28 μg(14 %)
Zinc3.8 mg(48 %)
Saturated fatty acids12.3 g
Uric acid75 mg
Cholesterol106 mg
Complete sugar6 g


4 ¼ ozs Buckwheat flour
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
7 ozs soft goat cheese
2 ozs walnut kernels
4 tsps Dijon mustard (or fig mustard)
¾ oz lingonberry jam (4 tsp)
How healthy are the main ingredients?
hamolive oilSpinachsaltegg

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.