Buckwheat Galettes with Mushrooms, Spinach and Gruyère
Hearty buckwheat galettes from Brittany, filled with creamy mushrooms and spinach and topped with melted Gruyère. Serve with a green salad on the side.
By yumbelo · 4 servings · 60 minutes
Ingredients
- 200 g Buckwheat flour
- 1 pc Egg
- 400 ml Water
- 1 pinch Salt
- 1 tbsp Cooking oil
- 500 g Mushrooms
- 1 pc Shallot
- 1 pc Garlic clove
- 30 g Butter
- 200 g Baby spinach
- 1 tsp Dried thyme
- 100 g Crème fraîche
- 120 g Gruyère, grated
- 4 pc Eggs
- 1 pinch Nutmeg, freshly grated
- Black pepper, salt
Method
- Whisk the buckwheat flour, egg, salt and water with a whisk into a smooth, thin batter. Let the batter rest for at least 30 minutes.
- Clean the mushrooms and slice them. Finely dice the shallot and garlic.
- Heat the butter in a large pan and fry the mushrooms over medium to high heat until golden brown. Briefly fry the shallot and garlic as well, then season with thyme, salt and pepper.
- Add the spinach and let it wilt. Remove the pan from the heat, stir in the crème fraîche and season with nutmeg. Keep the filling warm.
- Heat a non-stick pan with a little oil. For each galette, pour in a ladle of batter and spread it evenly with the base of the pan. Cook over medium heat for about 2 minutes, until the edges are crisp.
- Flip the galette and, on one half, layer a quarter of the filling and a quarter of the Gruyère. Crack an egg into the middle.
- Fold the edges of the galette over the filling to form a square. Cook for about 3 to 4 minutes more, until the egg is set and the cheese has melted.
- Prepare the remaining galettes in the same way and serve immediately while hot.