A tasty, lightly spiced pumpkin soufflé inside a savoury buckwheat galette – what’s not to love! We replace the traditional cheese in a soufflé here with sun dried tomatoes and chilli to give another dimension. These might seem fiddly, but they’re easy to construct and if you can’t be bothered to make the galettes you could always use a gluten free wrap instead! Serve for dinner with a rustic salad.
6 buckwheat galettes …… See recipe (double it up and have a few extra for another day)!
Small butternut or other type of squash
225 ml soya or almond milk
25 g vegan margarine
25 g self raising gluten free flour
I small mild chilli such as jalapeño or Hungarian hot wax or half a tsp of chilli flakes
3 – 4 sundried tomatoes finely chopped
2 large eggs separated plus 1 extra egg white
A few sprigs of fresh thyme or 1 tsp dried thyme
Salt and black pepper
Pine nuts and parsley, rocket or chervil to serve
1. Heat the oven to 200°c
2. Cut the squash in half and remove the seeds, wrap in tinfoil and bake for around 45 mins until soft. Spoon out the flesh and liquidise to a purée.
3. Melt the margarine and add the flour. Stir for a minute, then add the milk. Whisk to a smooth thick sauce, bubbling for a minute or two. Remove from the heat and stir in the squash purée, egg yolks and sun-dried tomatoes, thyme and salt & pepper.
4. Whisk the egg whites until stiff and gently fold into the pumpkin mix starting with one tablespoon and then adding the rest. Take care to keep the mix as light as possible and don’t over stir.
5. When it comes to filling the pancakes it’s easiest to do this in the baking dish. Lightly oil a large flat oven dish and lay one pancake at the edge so that one half moon shape is on the bottom of the dish. Spoon on a few tablespoons of soufflé and fold over the top half of the pancake. Then repeat with the remaining pancakes, arranging them side by side . Top with a scattering of Pine nuts. Bake at 200°c for 15 minutes until slightly risen and serve topped with a few rocket leaves parsley or chervil .