Vegetarian mains
French style galettes with chard and Gruyère
Melting cheese, seasonal chard and a whole egg housed in a buckwheat pancake. These vegetarian galettes look impressive, but they're simple to cook. Vary the filling according to whim: this is also good with spinach, Comté or Cheddar, ham or the usual sweet pancake fillings.
Ingredients
- 100g buckwheat flour
- good pinch salt
- 1 egg
- 300ml milk
- 400g chard, leaves stripped from their stalks
- 50g butter, melted
- sunflower oil, for oiling the pan
- 4 eggs
- 125g Gruyère or Cheddar, grated
- salt and pepper
Method
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Step 1
To make the galette batter, sift the flour and salt into a mixing bowl. Make a well in the centre and add the egg, then whisk, adding the milk a little at a time, until you have a smooth batter. Leave to rest for at least 1 hour.
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Step 2
Meanwhile, blanch and squeeze the chard leaves then roughly chop.
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Step 3
Stir the melted butter into the batter. Heat a lightly oiled non-stick frying pan over a medium-high heat. Put a quarter of the batter into the pan, rolling it around to cover the surface of the pan. Cook for about a minute until golden on the underside, then carefully flip the galette over.
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Step 4
Crack an egg into the centre. Scatter a quarter of the chopped chard and grated cheese over the whole galette and season with salt and pepper.
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Step 5
When the underside is cooked to golden brown, use a spatula then your fingertips to lift then fold the edges of the galette into the centre to form a square. Serve immediately, repeating with the remainder of the batter and filling.