Galette Complète - Egg, cheese and boiled ham

Feed yourself in minutes thanks to this classic savory galette taking under 15 minutes from start to finish.
Makes 24

*1kg organic stone-ground buckwheat flour. If you are using an electric billig, replace 10 to 20 per cent (at the very most) of the buckwheat flour with plain flour.
*1 litre and 500 ml filtered water
*30g coarse grey sea salt
 
Makes 1

For the galette:
*30g Bordier lightly salted butter
*1 organic egg
*50g grated Comté, or other semi-firm cow’s-milk cheese
*50g boiled artisanal ham 
*150g buckwheat galette batter

Method for the batter:
1. Pour the batter onto the heated billig. Swirl with a wooden spreader, then spread with half the butter.

2. Break the egg in the middle of the galette, spreading the white around to separate it from the yolk. Add the grated cheese and top with the ham.

3. Fold the galette into a rectangle and let cook for 3 more minutes. Spread with the remaining butter and serve.

Method for the galette:
1. Pour the batter onto the heated billig. Swirl with a wooden spreader, then spread with half the butter.

2. Break the egg in the middle of the galette, spreading the white around to separate it from the yolk. Add the grated cheese and top with the ham.

3. Fold the galette into a rectangle and let cook for 3 more minutes. Spread with the remaining butter and serve.

More from Crepes and Galettes Extract taken from Crepes and Galettes: From the Breizh Cafe by Bertrand Larcher (Jacqui Small, £20).

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