BUCKWHEAT GALETTES

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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
  • 2 tbs dry oregano

FILLING

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

 DIRECTIONS:

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 on each side. Place a round of goat cheese on the galette, fold it in half, place a mozzarella round, and fold the galette the second time. 

Place the folded galette on a baking sheet, and in the oven to keep them warm while working on the rest. Sprinkle with black pepper and oregano.