Inspired by Dungeons & Dragons

Swarmkeeper’s Bee Galette

This buzzing little dish not only looks like a bee, it utilises honey to create a sweet yet savoury meal fit for a Halfling Swarmkeeper!
Servings

Servings:

2
Ready in

Ready In:

1 hour
Mealtime

Good For:

Lunch
Swarmkeeper’s Bee Galette

The core of D&D is storytelling. You and your friends tell a story together, guiding your heroes through quests for treasure, battles with deadly foes, daring rescues, courtly intrigue, and much more. You can also explore the world of Dungeons & Dragons through any of the novels written by its fantasy authors, as well as engaging board games and immersive video games. All of these stories are part of D&D.

Feeling a deep connection to the environment around them, some rangers reach out through their magical connection to the world and bond with a swarm of nature spirits. The swarm becomes a potent force in battle, as well as helpful company for the ranger. Some Swarmkeepers are outcasts or hermits, keeping to themselves and their attendant swarms rather than dealing with the discomfort of others. Other Swarmkeepers enjoy building vibrant communities that work for the mutual benefit of all those they consider part of their swarm.

Ingredients

Shortcrust or Puff Pastry Base
2 Carrots (halved and sliced)
1 Aubergine (halved and sliced)
2 tbsp Olive Oil
1 tbsp Honey
2 tbsp Mint Leaves (chopped)

For the filling:
2 Shallots (thinly sliced)
1 tbsp Olive Oil
2 Garlic Cloves (minced)
150g Goats Cheese (soft)
2 tbsp Greek Yogurt
1 tbsp Mint Leaves (chopped)
1 tbsp Dill (chopped)
1 tbsp Honey
Salt & Pepper

In our Dungeons and Dragons game, we have a sweet and innocent Halfling Swarmkeeper. She loves her bees and often talks to them on our journeys. I loved the idea of a galette, an open topped pie, to show off the bee colours in the dish. Roasting the veg in honey and mint before putting them in the pie first helped bring out the sweet flavours. The cheese filling is also ladled with honey and mint too.

Step by Step Instructions

Step 1
Preheat the oven to 200ºC. Prepare your pastry as per pack instructions. If using prepared dough, shape into a pie base, ready for filling. (I used a pre-made based so I only needed to add the filling and put in the oven!)
Step 2
Put the sliced aubergine and carrot in a roasting tray and drizzle over olive oil, honey and chopped mint. Toss to combine then roast in the oven for 20 minutes.
Step 3
To prepare the filling, cook the shallots in olive oil in a saucepan for 10 minutes until caramelised. Add the minced garlic and cook for a further 2 minutes. In a mixing bowl, combine the shallots and garlic with the goats cheese, Greek yogurt, chopped Mint and Dill, honey and some salt and pepper and whisk until light an fluffy.
Step 4
Spread the whipped goats cheese filling across the base of the pie. Arrange the carrot and aubergine like stripes across the top of the filling. If using sough, pull the dough over the edges of the filling to ensure the crust is fully sealed. (You might want to add an egg wash around the outside of the pie to create a golden texture on the bake) Cook in the oven for 30-45 minutes on a baking tray, and serve once cooked.

Swarmkeeper's Bee Galette

This buzzing little dish not only looks like a bee, it utilises honey to create a sweet yet savoury meal fit for a Halfling Swarmkeeper!
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Lunch
Cuisine French

Equipment

  • Baking Tray
  • Whisk
  • Saucepan
  • Mixing Bowl
  • Pastry Brush

Ingredients
  

  • Shortcrust or Puff Pastry Base
  • 2 Carrots halved and sliced
  • 1 Aubergine halved and sliced
  • 2 tbsp Olive Oil
  • 1 tbsp Honey
  • 2 tbsp Mint Leaves chopped

For the filling:

  • 2 Shallots thinly sliced
  • 1 tbsp Olive Oil
  • 2 Garlic Cloves minced
  • 150 g Goats Cheese soft
  • 2 tbsp Greek Yogurt
  • 1 tbsp Mint Leaves chopped
  • 1 tbsp Dill chopped
  • 1 tbsp Honey
  • Salt & Pepper

Instructions
 

  • Preheat the oven to 200ºC. Prepare your pastry as per pack instructions. If using prepared dough, shape into a pie base, ready for filling. (I used a pre-made based so I only needed to add the filling and put in the oven!)
  • Put the sliced aubergine and carrot in a roasting tray and drizzle over olive oil, honey and chopped mint. Toss to combine then roast in the oven for 20 minutes.
  • To prepare the filling, cook the shallots in olive oil in a saucepan for 10 minutes until caramelised. Add the minced garlic and cook for a further 2 minutes. In a mixing bowl, combine the shallots and garlic with the goats cheese, Greek yogurt, chopped Mint and Dill, honey and some salt and pepper and whisk until light an fluffy.
  • Spread the whipped goats cheese filling across the base of the pie. Arrange the carrot and aubergine like stripes across the top of the filling. If using sough, pull the dough over the edges of the filling to ensure the crust is fully sealed. (You might want to add an egg wash around the outside of the pie to create a golden texture on the bake) Cook in the oven for 30-45 minutes on a baking tray, and serve once cooked.
Keyword Dungeons & Dragons, Halfling, Ranger, Swarmkeeper
Dungeons & Dragons
Dungeons & Dragons
Dungeons & Dragons
Dungeons & Dragons
Dungeons & Dragons
Dungeons & Dragons

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