makes 8 galettes
For the galettes;
155g buckwheat flour
100g plain flour
315ml whole milk
315ml water
1 egg
pinch salt
For the topping;
sausages
gruyere
ricotta
shiitake mushrooms
leeks, sliced
garlic confit
watercress or rocket for serving
155g buckwheat flour | 100g plain flour | 315ml whole milk | 315ml water | 1 egg | pinch salt
Mix the dry ingredients and wet ingredients separately first, then mix together until frothy. Leave the batter overnight. When ready to make the next day, prepare the toppings;
sausages | black pepper
Sausage topping — Cut into bite sized pieces and fry with black pepper.
ricotta | extra virgin olive oil | garlic confit
Ricotta topping — Mix ricotta, olive oil, and garlic confit to a paste.
shiitake | leeks, sliced
Shiitake and leek topping — Fry shiitake and leek with butter, salt and black pepper until golden brown.
butter | gruyere, planed
To make the galettes, heat up a galette or pancake pan, add butter, and ladle the batter in. Tilt the pan around so it covers the base. Quickly add the toppings and plane gruyere over the top. Fold four sides over to make a square, with the centre part of the topping still visible. Serve with a small handful of watercress or rocket on top.