At the end of March, we fluctuate between beautiful sunny days and cooler ones. A desire for spring vegetables, but not yet ready to let go of winter recipes... Discover my primavera galette, which reconciles all cravings: a mix between the traditional complete galette with egg and ham, but updated for the season!
Peel and wash the leek. Cut it into rounds. Peel and shell the beans and peas. Blanch them in a pot of salted water for about 3 minutes, then plunge them into ice water to keep their nice green color. Peel the beans.
To finish, chop the green onions with 2 cm of stem, then slice them in half lengthwise. Heat the oil in a pan, then sauté the leeks and green onions until browned. Season with salt and pepper. Set aside. Heat the buckwheat pancake in the emptied pan. Place the leek mixture in the center, creating a nest for the egg. Season with salt and pepper. Add the fava beans and peas. Fold the edges of the pancake over. Cook until the egg white is set but the yolk is still runny. Plate your dish, garnish with edible flowers, and serve immediately.
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