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Savoury mini galettes

I believe that the majority of us grew up hating greens and beans. I was one of those picky kids too.

When I left home and I learned how to cook properly, I realised that boring stews were not the only way to make the most of beans and your “five a day”: pulses can be turned into spreads, creamy sauces for pasta or even into a crunchy snack. There are so many ways you can enjoy them and you will never look at them like you did before.

In this recipe, I used a creamy spread made with chickpeas as the base for these mini galettes and I topped everything with stir-fried mushrooms. Another great aperitivo idea for aperitivo fans like me!

INGREDIENTS for the base:

170g wholemeal flour

30g plain flour

90g cold water

40g olive oil

A pinch of salt

INGREDIENTS for the filling:

300g cooked chickpeas

150g fresh mushrooms

Fresh parsley, a small bunch

2 garlic cloves

1 tbsp soy sauce

Black pepper to taste

Salt to taste


Mix together the flour and the salt, then pour the water and the olive oil. Knead the dough and continue until smooth. Place it in a bowl, cover and put it in the fridge to rest for about 1 hour.

Meanwhile, you can prepare the filling. Start by stir-frying the sliced mushrooms in a pan with olive oil and two garlic cloves. Add the soy sauce, stir well and cook covered with a lid for about 10 minutes.

In a blender mix the chickpeas with the black pepper, salt, chopped parsley and the two garlic cloves with which you cooked the mushrooms. Blend until you get a smooth texture and if needed, from time to time, clean the blender with a spatula.

Take the dough out of the fridge and with a rolling pin stretch it out on a floured surface. The dough should be around 1mm thick. Once done, cut it into circles with a 10-12 cm cookie cutter.

Spread one tablespoon of the chickpeas mixture on each circle, leaving the outer borders clean, then add the mushrooms on top.

Fold up the borders to form the galette and once these are all shaped place them in a tray covered with parchment paper. Bake at 180°C for 20 minutes and for a golden-brown colour, leave them for 3 more minutes with the grill mode on.

Enjoy warm whilst they are still crunchy.

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