Apple, rocket and feta buckwheat galettes

Step 1

Preheat the oven to 200C/180C Fan/Gas Line a baking tray with baking parchment.

Step 2

Sift the flour into a mixing bowl and season with salt and pepper. Crack in the egg. Gradually add 300ml/10½fl oz water in a thin stream, beating continuously until the mixture forms a thick, smooth batter. Set aside for 1 hour to rest.

Step 3

Meanwhile, for the filling, heat the butter in a frying pan over a medium heat. Add the onions and fry for 4-5 minutes, or until softened but not coloured.

Step 4

Add the apples and continue to cook, stirring regularly, for 10-15 minutes, or until the apples have softened and started to brown. Season with salt, pepper and lemon juice. Set aside (keep warm).

Step 5

When the batter has rested, stir in the melted butter until well combined.

Step 6

Heat the ghee and a dash of olive oil in a ceramic or heavy-based frying pan over a medium-high heat. When the fat is smoking, add a tablespoonful of batter to the pan and swirl until the batter covers the base of the pan.

Step 7

Fry the galette for 2-3 minutes, or until golden-brown on its underside and easy to loosen from the bottom of the pan. Flip over and fry for a minute on the other side, or until cooked through. Remove from the pan and keep warm in the oven. Repeat the process with the remaining batter.

Step 8

Put a handful of rocket leaves in the centre of each galette. Divide the apple mixture equally among the galettes. Crumble over the feta.

Step 9

Fold the edges of each galette over to create a square shape. Transfer them to the prepared baking tray and bake in the oven for 6-7 minutes, or until crisp. Serve with a simple green salad dressed with olive oil and a touch of apple cider vinegar.