Gruyère Galette

By ltrodrigu

While this recipe yields 8 galettes, there will be enough batter for 14-16 galettes, allowing a wide margin for error. Leftover batter will keep 2 days in a sealed container in refrigerator.

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
• 2 cups finely grated Gruyère cheese
• Freshly ground black pepper

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. Sprinkle gruyère evenly across surface and let melt, about 30 seconds. Fold rounded edges of galette over to form a square. Slide onto a plate and top with black pepper. Repeat with remaining ingredients, buttering pan after every few uses.