Vegetarian Galette in Tomato Sauce

• 1 cup whole wheat flour
• 18 teaspoon salt
• 1 egg, whole
• 1 14 cups milk
• 1 teaspoon oil
• 1 teaspoon butter (for frying)
• 1 lb fennel, finely sliced
• 4 tablespoons butter
• 12 cup parmesan cheese, freshly grated
• 14 teaspoon salt
• 18 teaspoon pepper
• 1 lb spinach, fresh, washed
• 12 teaspoon nutmeg, grated
• 18 teaspoon black pepper
• 1 onion, chopped
• 1 garlic clove, crushed
• 2 tablespoons olive oil
• 1 lb tomatoes, peeled and chopped
• 3 celery ribs, diced
• 12 teaspoon anise seed
• 1 tablespoon tomato paste
• 14 teaspoon salt
• 18 teaspoon pepper
• 14 cup parmesan cheese, grated

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.
4. (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.
5. ).
6. Let the batter stand for half an hour before making the pancakes.
7. Blend or beat again just beforehand, as some of the flour will almost certainly have settled at the bottom.
8. Heat a little oil or butter - about 1 teaspoons -in a skillet until it smokes.
9. Pour in 2 tablespoons of batter, quickly tipping the skillet so the batter spreads out evenly into a circle.
10. Fennel Filling:.
11. Blanch the fennel for 10 minutes in boiling water.
12. Drain well.
13. Melt the butter in a small saucepan and stew the fennel covered, for 10 minutes over low heat.
14. Puree it with the grated Parmesan and add salt and pepper to taste.
15. Preheat the oven to 350 degrees F.
16. Spinach Filling:.
17. Cook the spinach in its own juices for 7-8 minutes in a covered saucepan.
18. Chop it very finely and season with the nutmeg and black pepper.
19. Tomato Filling:.
20. Gently fry the onions and garlic for 3-4 minutes in the olive oil.
21. 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.
22. Season well.
23. Assemble the galette in a lightly greased 9-inch springform cake pan.
24. Put in one pancake, then sandwich in the different fillings (reserving some of the tomato sauce) between the pancakes.
25. End with a pancake.
26. Bake for 10-15 minutes.
27. Turn out and serve with the remaining tomato sauce and extra grated Parmasan cheese.

whole wheat flour, salt, egg, milk, oil, butter, fennel, butter, parmesan cheese, salt, pepper, spinach, nutmeg, black pepper, onion, garlic, olive oil, tomatoes, celery, anise, tomato paste, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/vegetarian-galette-in-tomato-sauce-121615 (may not work)