Galettes are from France’s western region Brittany but there is no rule saying they can’t be accommodated Mediterranean style! This spring version uses ham, cherry tomatoes, feta cheese and the flavorful « herbes de Provence ».
Quick tip: When using tomatoes as a crepe or galette stuffing, you should always cook them before in a frying pan so the water they contain doesn’t soak your crepe.
Preparation time : 10 mn (+ at least 2 h in the fridge)
Ingredients (for 12 to 15 galettes)
5 cups of buckwheat flour
4 cups of water (more or less)
1 pinch of salt
Garniture (per galette)
6 cherry tomatoes (incl. 1 for decoration)
1/8 lbs (55 gr/2 oz) of Feta cheese
1 slice of ham
1 tablespoon of herbes de Provence (rosemary, marjoram, basil, bay leaf, thyme) (Click here to buy Herbes de Provence)
1 tablespoon of olive oil
Salt and pepper
1/ Blend flour, egg and salt.
2/ Gradually add water. Stir energetically until smooth. (It has to be liquid)
3/ Leave in the fridge for at least 2 hours.
4/ Heat a large frying pan (diameter of at least 15 inches is best) over medium high heat. Melt butter. (Be careful not to put too much butter, your crepes would be too greasy and not easy to cook) (Click here to buy crepes cooking material).
5/ Pour about 1/4 cup of mixture in the pan making a circle. Then tilt the pan with a circular motion so the mixture fills the pan evenly. (Note: galettes are supposed to be thin, if you make them like pancakes, it won’t be good at all)
6/ Cook galette for about 2mn or until borders peel off and bottom is slightly brown. Turn and cook the other side (1mn should be enough).
7/ Make all galettes at once, you’ll go faster serving your guests later.
8/ Heat olive oil in a small frying pan over medium heat.
9/ Slice cherry tomatoes in half and pour them into the pan. Add herbes de Provence mix.
10/ Take most of the tomato juice off the pan. Scrub Feta cheese (keeping some aside for decoration), add to the tomatoes. Season with salt and pepper and take off heat.
11/ Melt butter in a large frying pan over medium high heat. Heat galette quickly on one side (10 sec), then turn it to the other side.
12/ Add cheese tomato mixture, then top with ham. Close borders. Leave on heat for two more minutes.
13/ Serve it topped with a cherry tomato cut in half. Sprinkle with Feta cheese scrubs and herbes de Provence. (It’s best eaten warm, tell your guests to start eating as soon as they’re served to enjoy all the flavors while it’s hot.)
If you’re looking for new flavors, check out the most traditional galette recipe: La Complète!