Buckwheat Galettes with Squash, Cranberries and Comté
Savory buckwheat galettes with roasted Hokkaido squash, onions, cranberries and melted Comté, ideal as a festive dish for Thanksgiving. The galettes can be prepared in advance and folded together fresh at the table.
By yumbelo · 4 servings · 75 minutes
Ingredients
- 250 g Buckwheat flour
- 2 pc Eggs
- 400 ml Milk
- 1 tsp Salt
- 600 g Hokkaido squash
- 2 pc Onions
- 3 tbsp Cooking oil
- 1 tsp Thyme, dried
- 80 g Cranberries, dried
- 150 g Comté, grated
- 150 g Crème fraîche
- 20 g Butter
- 1 pinch Nutmeg, grated
- 1 pinch Pepper
Method
- Whisk together the buckwheat flour, salt and eggs in a bowl, then gradually whisk in the milk until a smooth, thin batter forms. Let the batter rest for at least 30 minutes.
- Preheat the oven to 200 °C, top and bottom heat. Deseed the squash and cut it into roughly 1 cm cubes. Cut the onions into fine strips.
- Toss the squash cubes on a baking sheet with 2 tbsp cooking oil, the thyme, a pinch of salt and pepper, then roast for 20 to 25 minutes until tender and nicely browned.
- Melt the butter in a pan, then sweat the onions in it over medium heat for 12 to 15 minutes until golden brown, and season with salt and nutmeg.
- Lightly grease a non-stick pan with a little cooking oil and, over medium to high heat, pour in a ladle of batter and spread it into a round. Cook the galette for about 2 minutes until the edges turn crisp, then flip and cook briefly until done. Make eight galettes this way and stack them.
- Place the galettes on two baking sheets lined with parchment paper. Spread a little crème fraîche in the center of each, then top with squash, onions, cranberries and Comté.
- Fold the edges of the galettes over the filling to form a square or rectangle, leaving the center open. Bake the sheets in the oven for 6 to 8 minutes until the cheese has melted.
- Serve the galettes hot, ideally with a fresh green salad.