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For the batter 75 g buckwheat flour Salt 160 ml water
For the filling 120 g melting cheese 120 g courgettes 2 spring onions 1 garlic clove 100 g Speck Alto Adige PGI (sliced) Vegetable oil Salt Pepper
Also Vegetable oil or butter for the pan 4 slices Speck Alto Adige PGI (to serve)
For the batter: 150 g buckwheat flour Salt 325 ml water
For the filling 240 g melting cheese 240 g courgettes 4 spring onions 2 garlic cloves 200 g Speck Alto Adige PGI (sliced) Vegetable oil Salt Pepper
Also Vegetable oil or butter for the pan 8 slices Speck Alto Adige PGI (to serve)
For the batter 300 g buckwheat flour Salt 650 ml water
For the filling 480 g melting cheese 480 g courgettes 8 spring onions 4 garlic cloves 400 g Speck Alto Adige PGI (sliced) Vegetable oil Salt Pepper
Also Vegetable oil or butter for the pan 16 slices Speck Alto Adige PGI (to serve)
Preparation – Batter
Place the buckwheat flour, salt and water in a bowl. Mix with an electric whisk on high speed for 8–10 minutes to incorporate as much air as possible. Cover with cling film and refrigerate for 24 hours.
Preparation – Filling
Cut the cheese into cubes and set aside. Wash and thinly slice the courgettes. Clean and finely slice the spring onions, reserving a small portion of the green part for garnish. Peel the garlic and cut it in half. Slice the Speck Alto Adige PGI into thin strips.
Heat a pan with a little vegetable oil. Add the spring onions, garlic and courgettes and sauté over high heat for 5–6 minutes, stirring often. Once the courgettes are golden, add the Speck Alto Adige PGI and cook until lightly browned. Season with salt and pepper if necessary – but go easy, as the speck already adds depth of flavour. Remove from the heat and discard the garlic if preferred.
Preparation – Assembly
Heat a large non-stick pan or crêpe pan. Remove the batter from the fridge and whisk again. Once the pan is very hot, grease lightly with butter or oil and pour in a ladleful of batter, spreading it quickly and evenly.
Cook over high heat for about 2 minutes until the surface is dry to the touch. Add about 60 g of cheese to the centre, followed by a few spoonfuls of the courgette and Speck Alto Adige PGI mixture. Fold all four edges inward to form the classic square shape of the galette.
Continue cooking over medium-high heat until the bottom is crisp – this is key to the perfect galette. It may take a few minutes, so be patient and check occasionally by lifting a corner.
Place the galette on a plate, season with freshly ground pepper, sprinkle with the green spring onion tops, add two slices of Speck Alto Adige PGI and serve immediately.
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