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Mushroom and cheese galette
Breton buckwheat galette with garlicky mushrooms and melted cheese
In Brittany, a galette is a large, lacy pancake made from buckwheat flour, water and salt: nutty, a little earthy and crisp at the edges. Crêperies all over the region fold them around savoury fillings and serve them with a bowl of dry cider. This one is filled with garlicky mushrooms, melted cheese and chives, folded into a square so the centre shows. Pure buckwheat is naturally gluten free, but check the packet, as some is milled alongside wheat. Emmental and Gruyère are usually made with animal rennet, so use a vegetarian alternative. Rest the batter if you have time: it can be made the night before. Chef's tip: the first galette is always a test; a pan that isn't hot enough is the common mistake that makes them pale and floppy instead of lacy and crisp.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the batter
For the filling
- 10 ½ oz mushroomssliced
- ½ oz butter
- 1 clove garliccrushed
- 5 ½ oz Emmental or Gruyère cheeseor a vegetarian alternative, grated
- 2 tbsp chivessnipped
- ¼ tsp black pepper
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Method
0/6 doneStep 1: Whisk 7 oz gluten-free buckwheat flour and ½ tsp salt with half of 2 cups cold water to a thick, smooth paste, then whisk in the rest until it is like thin cream. Rest it for at least 10 minutes (or overnight in the fridge).
Step 2: Fry 10 ½ oz mushrooms in ½ oz butter in a frying pan over a high heat for 5–6 minutes, until golden and the juices have gone. Stir in 1 clove garlic and ¼ tsp black pepper for 30 seconds and keep warm.
6 minStep 3: Heat a large non-stick frying pan or crêpe pan (28–30 cm) over a medium-high heat and brush with 1 oz butter.
Step 4: Pour in a ladle of batter and swirl quickly to coat the pan thinly. Cook for 1½–2 minutes, until the edges lift and turn lacy and brown and the top looks dry.
2 minStep 5: Flip, scatter a quarter of 5 ½ oz Emmental or Gruyère cheese and the mushrooms over the middle and cook for 1–2 minutes, until the cheese melts.
2 minStep 6: Fold the four sides in to make a square with the filling showing in the centre. Slide onto a plate, sprinkle with 2 tbsp chives and serve. Repeat with the rest, brushing the pan with butter each time.
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 17 g
- Carbs
- 38 g
- Fat
- 21 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mushroom and cheese galette take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of mushrooms?
- Aubergine, diced, same weight.
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