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Galette bretonne with Speck Alto Adige PGI and courgettes

Crispy galettes with sautéed courgettes and intensely flavoured Speck Alto Adige PGI

Difficulty: Easy

Preparation time: 30 min

Cooking time: 15 min

A recipe by: Julia Morat

Ingredients

Serves for

people

For the batter

150 Grams buckwheat flour
Salt to taste
325 Milliliters water

For the filling

240 Grams melting cheese
240 Grams courgettes
4 spring onions
2 garlic cloves
200 Grams Speck Alto Adige PGI (sliced)
Vegetable oil to taste
Salt to taste
Pepper to taste

Also

Vegetable oil or butter for the pan to taste
8 Slice of Speck Alto Adige PGI (to serve)

Galette bretonne with Speck Alto Adige PGI and courgettes

Preparation time 45 min

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.