Buckwheat Galettes with Pear, Roquefort and Walnuts

Savory galettes made from buckwheat flour with caramelized pears, Roquefort and toasted walnuts, served with lamb's lettuce. A warming winter dish for cozy evenings in French bistro style.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 250 g Buckwheat flour
• 2 pc Eggs
• 400 ml Milk
• 200 ml Water
• Salt
• 1 tbsp Cooking oil
• 3 pc Pears (firm winter fruit, e.g. Williams or Conference)
• 40 g Butter
• 2 tbsp Honey
• 1 bunch Thyme sprigs
• 80 g Walnut kernels
• 150 g Roquefort
• 150 g Crème fraîche
• 100 g Lamb's lettuce
• 1 pc Lemon (juice)
• Pepper

Method

1. Put the buckwheat flour, eggs, salt and 1 tbsp oil into a bowl. Gradually stir in the milk and water until you have a thin, lump-free batter. Let the batter rest for at least 30 minutes.
2. Peel the pears, quarter them, remove the cores and cut into thin wedges. Melt 20 g butter in a large pan and fry the pears over medium heat for 5 to 6 minutes until lightly browned. Drizzle with the honey, strip the thyme leaves from the sprigs and stir them in, then fry for 1 more minute.
3. Toast the walnuts in a dry pan without fat for 2 to 3 minutes until fragrant, then chop them coarsely.
4. Heat a non-stick pan with a little butter over medium to high heat. Pour in a ladle of batter and swirl the pan until the base is evenly covered. Cook for about 2 minutes until the edges turn crispy, flip and cook the galette briefly until done. Keep warm on a plate and proceed the same way with the remaining batter; this makes about eight galettes.
5. Mix the crème fraîche with the lemon juice, salt and pepper. Wash the lamb's lettuce and spin it dry.
6. Spread half of each galette with crème fraîche, top with pears and crumbled Roquefort. Fold the galette into a pouch, tuck in the edges and warm the filling briefly until the cheese starts to melt.
7. Sprinkle the galettes with the chopped walnuts and serve with the lamb's lettuce and a little pepper.