Vegetarian Galette In Tomato Sauce

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 cup whole wheat flour
• 1/8 teaspoon salt
• 1 egg, whole
• 1 1/4 cups milk
• 1 teaspoon oil
• 1 teaspoon butter (for frying)
• 1 lb fennel, finely sliced
• 4 tablespoons butter
• 1/2 cup parmesan cheese, freshly grated
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 lb spinach, fresh, washed
• 1/2 teaspoon nutmeg, grated
• 1/8 teaspoon black pepper
• 1 onion, chopped
• 1 garlic clove, crushed
• 2 tablespoons olive oil
• 1 lb tomato, peeled and chopped
• 3 celery ribs, diced
• 1/2 teaspoon anise seed
• 1 tablespoon tomato paste
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup parmesan cheese, grated

Recipe

• 1 mix the flour and salt in a bowl.
• 2 beat together the egg, milk and oil.
• 3 pour this into the flour, stirring constantlty and mixing in the flour until you have a smooth batter. (if you use a blender, first blend the milk, egg, salt and oil for 15-30 seconds, then add the flour and blend for a further 30 seconds to a smooth batter.).
• 4 let the batter stand for half an hour before making the pancakes.
• 5 blend or beat again just beforehand, as some of the flour will almost certainly have settled at the bottom.
• 6 heat a little oil or butter - about 1 teaspoons -in a skillet until it smokes.
• 7 pour in 2 tablespoons of batter, quickly tipping the skillet so the batter spreads out evenly into a circle.
• 8 fennel filling:.
• 9 blanch the fennel for 10 minutes in boiling water. drain well.
• 10 melt the butter in a small saucepan and stew the fennel covered, for 10 minutes over low heat.
• 11 puree it with the grated parmesan and add salt and pepper to taste.
• 12 preheat the oven to 350 degrees f.
• 13 spinach filling:.
• 14 cook the spinach in its own juices for 7-8 minutes in a covered saucepan.
• 15 chop it very finely and season with the nutmeg and black pepper.
• 16 tomato filling:.
• 17 gently fry the onions and garlic for 3-4 minutes in the olive oil.
• 18 stir in the tomatoes, celery, aniseed and tomato paste and cook, uncovered, over moderate heat, for 10-15 minutes or until you have a thick sauce.
• 19 season well.
• 20 assemble the galette in a lightly greased 9-inch springform cake pan.
• 21 put in one pancake, then sandwich in the different fillings (reserving some of the tomato sauce) between the pancakes. end with a pancake.
• 22 bake for 10-15 minutes. turn out and serve with the remaining tomato sauce and extra grated parmasan cheese.