Mix into a thick paste, cover and refrigerate overnight to allow the flavours to develop.
When you're ready to make your galettes, add 250ml water.
Gently mix until you have a batter the consistency of double cream
Fry the galettes
Warm a little butter in a large frying pan over a medium heat.
When the pan has come up to heat, ladle in a small amount of batter and tip the pan to evenly distribute a thin layer of batter. (Note: the water can separate from the flour a little if the batter is left to sit, so gently stir the batter before each ladleful of galette.)
Fill the galettes
As soon as the batter has set, scatter on a small handful cheese.
Add a few cherry tomato halves.
Add a handful spinach, arranged in a circle - this will help contain your egg.
Crack an egg into the centre.
Allow the galette to cook until the underside is golden and mottled and the egg is almost set.
Use a spatula to fold the edges in towards the middle, to create a square with the yolk exposed in the centre.
Continue to cook until the egg white is set. Sprinkle with a pinch of chilli flakes, salt and pepper.
Scatter on a little extra cheese. It will melt from the heat of the galette.
Garnish the galettes
Use a spatula to transfer the galette to a plate. Scatter with a little parsley.
Repeat until all of your galettes are cooked.
Note! Your thick batter needs to rested overnight before having extra water whisked in the next morning, so you'll need to factor this in to your plans. I think this recipe is great for breakfast, so I make up the batter before bed on Saturday night and it's ready to cook up for a gorgeous Sunday morning treat.