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Courgette Honey Chèvre Galette

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tart

The base of this galette was made with chickpea and rye flour, with a bit of olive oil, salt and baking powder. It was then covered with diced and salted wilted spinach. I pan-fried half a red onion and a small courgette/zucchini in olive oil with rosemary before adding a diced tomato. This mix covered the spinach. I topped it with crumbled honey chèvre and baked it for about 20 minutes.

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