Egg & Greens Galette

By ltrodrigu

This more experimental take on the classic galette leaves you room to throw in local seasonal produce

Ingredients

• For the Galettes:
• 3 1/2 cups buckwheat flour
• 2 1/2 teaspoons coarse sea salt
• 3 cups filtered water
• 1 large egg
• 1 cup dry sparkling hard cider, preferably from Brittany
• 1/2 cup sparkling water
• For the Filling:
• 4 tablespoons unsalted butter
• 8 large eggs
• 2 cups grated semi-firm cheese (such as Gruyère, Manchego, or fontina)
• 1/2 cup thinly sliced shallots
• 2 cups baby greens (such as lamb’s quarters, baby spinach or radish greens)
• Freshly ground black pepper

Details

Servings 8
Adapted from wsj.com

Preparation

Step 1

Mix flour and salt in a large mixing bowl. Combine water and egg in a separate bowl. Make a well in center of dry ingredients and gradually whisk in egg and water until smooth. Whisk in cider.

Using sparkling water, adjust consistency of batter until it resembles heavy cream or melted ice cream. You’ll use about ½ cup.

Place a 9- to 10-inch nonstick skillet over medium heat. Melt 1 tablespoon butter, swirling to coat bottom of pan.

Lift pan off burner and pour ⅓ cup batter into center, swirling to coat pan evenly (use a rubber spatula to spread if necessary). Cook until galette steams and surface is entirely dry, 30 seconds-1 minute.

Flip galette by inverting onto a dinner plate and sliding back into pan or using a spatula. Crack an egg carefully onto middle of crepe. Sprinkle ¼ cup cheese evenly over top, then sprinkle with shallots and greens. Fold rounded edges of galette over to form a square. Cover with lid and cook until egg white is opaque and cheese melted, 1-2 minutes. Slide onto a plate and top with black pepper. Garnish with additional greens, if you like. Repeat with remaining ingredients, buttering pan after every few uses.