French Ham and Cheese Galettes Complètes
Authentic, savory French comfort food, right in your home kitchen.
Servings: 6 smallish galettes (for 3 to 4 people)
Ingredients
For the Galette Batter
- 3/4 cup buckwheat flour
- 1/4 teaspoon kosher salt
- 2 cups plus 2 tablespoons water
- 1 large egg
For the Galettes Complètes
- 1/2 pound grated Comté cheese (Emmental or Gruyère are good, too)
- 1/2 pound good deli ham, sliced thin
- 6 eggs
- 2 tablespoons melted butter
- flaky sea salt and fresh-cracked pepper, to serve
Instructions
For the Galette Batter
- Whisk together the buckwheat flour, salt, water, and egg. Cover and let let sit in the fridge for at least one hour, or overnight.
- Whisk the galette batter and make sure that it has thickened to the consistency of heavy cream.
- Heat a 10" crêpe pan, cast-iron pan, or nonstick skillet over medium-high heat. Use a bunched paper towel to spread some melted butter to evenly coat the pan. Add a generous 1/4 cup of galette batter and quickly spread it to make an even circle about 8' to 9" wide.
- When the galette looks dry on top and the edges begin to curl slightly (about one minute), use an offset spatula or any thin, long spatula to turn the galette. Continue to cook for another 30 seconds, then slide it onto a plate. Repeat with the remaining batter, greasing the pan each time. Keep stacking the galettes on the plate. If the pan seems like it is getting too hot, lower the heat a bit.The galettes can be refrigerated, covered, for up to two days.
For the Galette Complète
- Step 1, The French Way: Heat the skillet over medium heat and place a cooked galette in the center. Lay a slice of ham in the center, then sprinkle with cheese. Crack an egg in the center, using a fork or spatula to spread the white out. Step 1, The Unpeeled Shortcut Way: Preheat the oven to 375°F. Divide the galettes onto one of two sheet pans. Lay a slice of ham in the center, then sprinkle with cheese. Crack an egg in the center, using a fork or spatula to spread the white out. Fold the edges in to make a square.
- Step 2, The French Way: Fold the edges of the galette in to make a square. Place a lid over the galette and let cook until the white sets and the cheese is melted, about 4 minutes. Step 2, The Unpeeled Shortcut Way: Bake the galettes in the 375° oven for 15 minutes, until the eggs are set but runny, and the cheese is melted.
- Use a spatula to slide a galette onto a plate. Repeat. Sprinkle with flaky sea salt and fresh-cracked black pepper. Serve immediately, perhaps with a little salad.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
