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BETH’S HAM & CHEESE GALETTE RECIPE
Makes 4-5 Galettes
INGREDIENTS:
1 cup (120g) Buckwheat Flour
½ tsp (2.5 ml) salt
1 ¼ – 1 ½ cups (300-350 ml) of milk
2 eggs
1 cup (240 ml) grated Swiss cheese
8 pieces Black Forrest or French Ham
2 tbsp (30 g) butter (1/2 tbsp per each galette)
1 package of triple washed mixed lettuce
1 tsp (5 ml) Dijon mustard
2 tsp (10 ml) white wine vinegar
3 tbsp (45 ml) Grapeseed oil
METHOD:
Heat pan on high, lightly grease with vegetable or grapeseed oil.
Meanwhile, whisk together flour and salt. Slowly add milk, whisking until smooth. Whisk in eggs.
Once pan is very hot, ladle 2 ladle fulls of batter into the pan, swirling pan until batter is covering the bottom and up the sides of the pan in a thin layer. Allow to cook until galette is dry and turning brown around edges. Then with a metal spatula, life up the galette and gently flip it with your finger tips. Allow to cook 1-2 mins more on the other side.
Then slide galette out of the pan and on to a cutting board. In the inside place a layer of the cheese shaped in a square design, place ham on top.
Fold opposite horizontal sides over the middle to meet and the middle do the same with the other sides. Forming a square.
Lower heat on pan, place a pat of butter in the pan, and place galette in the pan to brown in the butter, and then flip, and allow the other side to brown a bit and for the cheese to melt.
Meanwhile in a salad bowl, add mustard then vinegar, whisk to combine slowly add oil whisking until emulsified. Season with salt and pepper if desired. Toss with salad.
Place galette on plate and serve with salad on the side. Then serve with hard cider! Enjoy!
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