Buckwheat galette

Instructions

1. Mist a 26cm ovenproof frying pan with cooking spray and fry the onion over a low heat for 15-20 minutes, stirring frequently, until golden and caramelised. Add the thyme and cook for another 2 minutes. Remove from the pan and set aside to keep warm while you make the galette.
2. Preheat the oven to 200°C, fan 180°C, gas mark 6. In a small bowl, whisk together the flour, egg yolk and half the milk, then whisk in the remaining milk and melted spread.
3. Mist the frying pan with cooking spray then pour in the batter and swirl until the entire base is covered. Cook for 2 minutes then flip the galette and cook for 1 minute more, until the underside is golden. Spoon the onions into the centre and spread out to a rough 15cm circle.
4. Top with the ham, parsley and half of the chives, then scatter over the cheese. Crack the egg in the centre and turn the four exposed galette edges up to cover a little of the filling. Transfer the pan to the oven and cook for 3-4 minutes until the cheese has melted and the egg is cooked. Serve garnished with the remaining chives.