Little party galettes - kale and butter bean

1. Preheat the oven to 200˚C, gas mark 6. Put the nuts and seeds on a baking tray and roast for 5 minutes. Put in a food processor with the remaining ingredients and a good pinch of salt and pepper. Whizz until you have a fine, crumbly paste that comes together when you squeeze it. If it is too crumbly, add a touch more oil.

2. Lay a sheet of baking parchment on the work surface, then tip out the paste and shape into a rough circle with your hands. Put another sheet of parchment on top and roll it out with a rolling pin into a large circle about 0.5cm thick. Use a 5cm pastry cutter to cut out as many rounds as you can, re-rolling the remainder again and again until you have used it all up.

3. Transfer the galettes, on their parchment, to a baking tray and prick each base with a fork. Bake for 10–15 minutes, until golden around the edges, then set aside to cool. 

KALE AND BUTTER BEAN TOPPING

Heat 2 tbsp oil in a medium pan over a high heat. Add the rosemary leaves and cook for a minute, then add the beans and warm through for a few minutes. Mash the beans, leaving a few whole; season. Meanwhile, heat a second frying pan on a medium heat, add the remaining 1 tbsp oil and the kale. Season and fry until crispy, then take off the heat and grate over the lemon zest.
Top each galette with a spoonful of the beans and kale; finish with the cheese and extra lemon zest, if liked.