Beetroot and brie buckwheat galettes

Method

1. Whisk the buckwheat flour in a bowl with the egg, milk and a pinch of salt and pepper to make a smooth batter.
2. Heat a tiny drizzle of oil in a non-stick frying pan over a low-medium heat, then add a ladleful of batter and cook for 3 minutes until golden underneath. Flip and cook for another 2-3 minutes until golden on the other side, then transfer to a plate and keep warm. Repeat with the remaining batter to make 4 galettes.
3. Cut the cooked beetroots into thin slices and the brie to a similar thickness, trimming off the rind if you prefer. Put all four galettes on a baking tray, then lay 2 strips of beetroot and 2 strips of brie across the centre of each. Fold over the edges of each galette to make a border. Heat the grill to medium-high and grill the galettes for 1 minute or so, until bubbling. Drizzle with honey, then season and sprinkle with thyme leaves to serve.