Buckwheat Galettes

While researching my golubtsy recipe, I stumbled upon an article by Irakli Iosebashvili , that made me all excited about French cuisine.  The article said: “The differences between Russian and French cuisine are many, but here’s one of the most important: French food is urbane, beckoning you forward while staying a few steps ahead, like a mysterious, beautiful woman; Russian food is like your mother, smothering you with love.”

Smother with love we do, but it never hurts to spice up the things… in the kitchen… Fellow blogger Come Due Maiali, a.k.a. Natasha, put the idea of buckwheat galettes  into my head a couple weeks ago, and I knew we had to try them as soon as I saw this recipe in the latest Vegetarian Times Special.

Print this recipe

TWO-CHEESE BUCKWHEAT GALETTES

INGREDIENTS:

GALETTE BATTER

  • 1 ½ cups buckwheat flour
  • 1 tsp salt
  • 1 large egg
  • 1tsp honey
  • 2 cups + ½ cup water, cold
  • 1 tsp black pepper
  • 1 tbs dry oregano

FILLING

  • 1 7 oz log goat cheese, cut into 16 rounds
  • 7 oz fresh mozzarella, cut into 16 rounds

DIRECTIONS:

I modified the original recipe replacing 1 cup of grated low-fat Gruyere cheese (which I think would make the dish even more delicious) with mozzarella (since that’s what I had in my fridge)…

Make galette batter: whisk flour and salt in a large bowl. Separately beat egg, honey, and 2 cups of water.  Beat egg mixture into flour with electric mixer, let it mix for about 10 minutes.  Cover with plastic wrap and refrigerate for 12-24 hours.

Preheat oven to 200⁰F /95⁰C .

Make galettes: thin galette batter with ½ cup of cold water by whisking it into the batter.  Heat skillet over medium heat.  Bake galettes by pouring about 1/3 cup of batter on a hot pan and spreading it over the surface.  Cook for about 2-3 minutes, place a round of goat cheese on the galette, fold it in half, place a mozzarella round, and fold the galette the second time.  Cook till the cheese melts.

Place the folded galette on a baking sheet, and in the oven to keep it warm while working on the rest. Sprinkle with black pepper and oregano. We served this deliciousness with fresh homemade radish sprouts.  Tout simplement fantastique!

If you liked this recipe, you may enjoy:

Close

Loading ...

Sorry :(

Can't connect ... Please try again later.

%d bloggers like this: