Complete Breton Galette (Or, Ham and Emmental)

Name: Complete Breton Galette (Or, Ham and Emmental) - Mirela K.
Ingredients: for 6 galettes (the pan diameter 32 cm) 150 g buckwheat flour 1 egg 400 ml cold water (but depending on your flour being drier or wetter; you can add more; the result should be a very thin batter) 1 pinch of salt a piece of butter to grease the pan before baking the first galette Filling for 1 complete galette 1 egg 1 slice of Emmental 1 slice of ham (I

Appetizers - Complete Breton Galette (Or, Ham and Emmental) by Mirela K. - Recipia

To prepare a delicious galette, start by mixing an egg with flour and a pinch of salt. Gradually add water, stirring well to achieve a smooth paste. It is essential to let the mixture rest in the cold for at least an hour, as this step will help develop the perfect texture. If you skip this step, you risk getting a galette with holes, which is not desirable at all. After the mixture has rested in the cold, generously grease a non-stick pan with a piece of butter and heat it over high heat, almost to maximum. When the pan is well heated, lift it off the heat and pour the mixture in the center using a large soup ladle. Then, with an elegant motion, tilt the pan to evenly cover the entire surface with a thin layer of batter. Cook the galette over high heat until the edges start to peel off and dry. To check if the galette is ready to be flipped, use a wooden spatula to gently lift the edges. Once you see that the entire pancake is loosened, toss it in the air with a quick motion or use the spatula to carefully flip it. It is important to cook the galette on both sides to achieve an even texture. Once the pancake is cooked, add a thin slice of cheese in the center, followed by a slice of ham. Crack an egg on top, being careful not to break the yolk, to avoid compromising the final appearance of the dish. Using the spatula, quickly lift the edges of the galette to give it the traditional square shape. If you prefer, you can leave one edge open so that the filling is visible and looks more appealing. Cook the galette for about two minutes or until the egg white sets. If you want the yolk to be more cooked, cover the pan with a lid to help it cook evenly. Personally, I prefer a soft yolk, which adds extra creaminess to the dish. Once the galette is ready, transfer it to a plate and keep it in the preheated oven, but with the heat off, until you finish all the galettes. This method will allow the yolk to set better due to the oven's internal heat, ensuring you a savory and well-prepared meal.

Ingredients

for 6 galettes (the pan diameter 32 cm) 150 g buckwheat flour 1 egg 400 ml cold water (but depending on your flour being drier or wetter
you can add more
the result should be a very thin batter) 1 pinch of salt a piece of butter to grease the pan before baking the first galette Filling for 1 complete galette 1 egg 1 slice of Emmental 1 slice of ham (I

Complete Breton Galette (Or, Ham and Emmental)

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