Buckwheat Galettes With Pear And Goat Cheese Salad - cooking recipe

Ingredients

1 1/4 cups buckwheat flour
1 None egg
1 cup beer
2 tsp oil
1/2 cup creme fraiche or sour cream
3.5 oz pear compote
8 leaves lettuce
2 None tomatoes, each cut into 8 slices
1/3 lb goat cheese, crumbled
4 sprigs fresh flat-leaf parsley, a little reserved for garnish, remainder chopped

Preparation

Beat the flour, egg, beer and a pinch of salt until smooth. Heat 1/2 tsp oil in a 10 inch frying pan and cook 1/4 of the batter, turning, until browned on both sides. Remove from the pan and keep warm. Repeat with the remaining oil and batter.
Spread 1/2 of each galette with the creme fraiche (or sour cream, if using) and the other 1/2 with the pear compote. Arrange the lettuce, tomatoes, goat cheese and parsley on the creme fraiche. Season. Fold the galette in 1/2 then fold again into triangles. Garnish with parsley.