French cuisine · Dough, Pasta & Rice

Galette Forestière

Breton buckwheat galette filled with creamy mushrooms, grated cheese and an egg with a runny yolk.

Ingredients · for 4 servings

• 150 g buckwheat flour
• 50 g flour
• 400 ml water
• 1 egg for the batter
• 1 tsp salt
• 400 g mixed mushrooms
• 2 shallots
• 150 g crème fraîche
• 150 g grated Gruyère
• 4 eggs
• 50 g butter
• 1/2 bunch flat-leaf parsley

Instructions

1. Whisk the buckwheat flour, flour, salt, 1 egg and gradually the water into a smooth, thin batter and let rest covered in the fridge for at least 1 hr.
2. Clean the mushrooms, slice them and fry with the finely diced shallots in 20 g butter over high heat for 6–8 min, until all the liquid has evaporated and they take on color.
3. Stir in the crème fraîche, simmer 2 min, season with the chopped parsley, salt and pepper, and keep warm.
4. Grease a 26 cm crêpe pan with a little butter, pour in a thin ladle of batter, swirl and cook over medium heat for 2 min, until the underside is browned in patches.
5. Flip the galette, spread the creamy mushrooms and Gruyère in the center, slide an egg into the middle and fold the four sides in to form a square, leaving the yolk exposed.
6. Cook covered for a further 3–4 min, until the cheese has melted and the egg white has set but the yolk is still runny; serve immediately with a knob of butter and prepare the remaining galettes the same way.