PureSpelt Asparagus Galettes
Preliminary time: approx. 30 minutes resting time
Preparation time: approx. 45 minutes
Serves 4 (8 Galettes)
Galettes
100 g PureSpelt whole wheat flour
100 g Pure Spelt half-white flour
1/2 tsp salt
approx. 325 ml half milk, half water mix, cold
3 eggs
clarified butter or canola oil for baking
Filling
500 g green asparagus, the bottom third of each stalk peeled, cut into pieces
2 spring onions, in rings
clarified butter or canola oil
salt and pepper
250 g ricotta or quark
8 eggs
edible flowers (e.g. cuckoo flowers), spring onions and chives to garnish
1
For the galettes, mix the flour and salt and make a well in the middle. Mix together the milk/water and eggs, then pour into the well and mix briefly with a ladle until smooth. Cover the dough and let rest at room temperature for approx. 30 minutes.
2
Filling: fry the asparagus in the clarified butter, then add the spring onions, season and keep warm.
3
Galettes: Heat a non-stick frying pan with a little clarified butter. Pour the batter into the pan ladle by ladle, cook the galettes and keep warm in a preheated oven.
4
Filling: fry the remaining eggs as sunny-side-up eggs. Spread a little ricotta on each galette, add asparagus and a fried egg and season. Fold over the sides of the galette, garnish and serve immediately.
Tips
Depending on the season, you can substitute the asparagus with other vegetables or a vegetable mix. If desired, fill the galettes with prosciutto or ham.
Source:
IG Dinkel, Judith Gmür-Stalder
