Galette Complète
A Breton galette is a savoury carbohydrate to hold a filling. Woe betide anyone who calls it a pancake or crêpe although it can be ordered in a French crêperie! Unlike a pancake/crêpe which are made with wheat flour and served with a sweet filling, a galette is larger and made from buckwheat flour and contains a savoury filling.
Historically it has been a staple food in Brittany since the 14th century when buckwheat could be easily grown in the most impoverished of soils. The fillings added to a galette are cheese, vegetables, eggs and meat or fish. One of the most popular is slices of ham, egg and grated cheese such as Comté. This is known as galette Complète.
Comté has been crafted for more than ten centuries by the villagers of Jura Massif in eastern France. This mountainous region is home to over 3,000 farms producing the highest quality raw milk required to make this delicious cheese. Only two breeds of cows are used, Montbéliarde and Simmental, though the majority of the milk (95%) still has to be from the Montbéliarde.
Once the cheese wheels have been pre-ripened, they are stored anywhere from 4 - 24 months to mature in the dark caves of the Massif du Jura mountains where they are looked after by the affineurs. Here the cheese absorbs the naturally filtered moisture from cracks in the walls which gives it a unique taste.
Whilst food in France is generally accompanied by wine, a galette is served with cider sipped from a small bowl.
#GlobalApron #ham #leek
Galette Complète
A Breton galette is a savoury carbohydrate to hold a filling. Woe betide anyone who calls it a pancake or crêpe although it can be ordered in a French crêperie! Unlike a pancake/crêpe which are made with wheat flour and served with a sweet filling, a galette is larger and made from buckwheat flour and contains a savoury filling.
Historically it has been a staple food in Brittany since the 14th century when buckwheat could be easily grown in the most impoverished of soils. The fillings added to a galette are cheese, vegetables, eggs and meat or fish. One of the most popular is slices of ham, egg and grated cheese such as Comté. This is known as galette Complète.
Comté has been crafted for more than ten centuries by the villagers of Jura Massif in eastern France. This mountainous region is home to over 3,000 farms producing the highest quality raw milk required to make this delicious cheese. Only two breeds of cows are used, Montbéliarde and Simmental, though the majority of the milk (95%) still has to be from the Montbéliarde.
Once the cheese wheels have been pre-ripened, they are stored anywhere from 4 - 24 months to mature in the dark caves of the Massif du Jura mountains where they are looked after by the affineurs. Here the cheese absorbs the naturally filtered moisture from cracks in the walls which gives it a unique taste.
Whilst food in France is generally accompanied by wine, a galette is served with cider sipped from a small bowl.
#GlobalApron #ham #leek
Open in Cookpad AppSteps
- 1
To make the buckwheat galette batter, combine the flour and salt, make a well and add the egg in the centre along with half the water. Whisk until smooth then add the remaining water.
Leave in the fridge for at least two hours but preferably overnight. Add the melted butter and whisk to combine.
- 2
Heat a galette maker or a shallow non-stick frying pan on high heat and when hot pour a small ladle of the batter in. Swirl around with a paddle until the base is covered with a thin layer of the batter. Once brown underneath flip over. If using an egg, add it into the centre moving it around carefully so that the egg white spreads without breaking the yolk. Add the other ingredients around the egg and top with cheese and a little pepper.
- 3
Continue cooking for a few minutes until the underneath is brown. Fold the four sides into the middle to make a square leaving the egg yolk exposed. Cover with a lid and continue to cook until the galette is crispy, the egg white is set and the cheese has melted. Serve immediately.
Similar Recipes
More Recipes
-
-
-
-
-
-
Cilantro pachadi, onion pachadi with Curd
-
-
Gulkand Paan Modak - Ganesh Chaturthi Special
-
Healthy tasty mix vegetable curd raita
-
-
-
-
California Farm Garlic in Olive Oil
-
-
-
-
-
Homemade Schezwan Sauce Sandwich White Dhokla
-
-
-
Comments (7)