Galette complète from Brittany

Buckwheat, butter and an egg in the middle

A galette complète is a savoury Breton buckwheat galette with ham, cheese and egg. The filling is simple, so the proportions and cooking method make a difference: the galette should be thin enough to fold easily, but sturdy enough to hold the filling. Gruyère is a popular choice; in Brittany, you’ll also find local cheeses. The exact cheese and folding method can vary from place to place and kitchen to kitchen.

Buckwheat flour, also known as sarrasin, gives the batter its earthy, slightly nutty flavour. It contains no gluten, so the batter is less elastic than wheat batter and tears more easily if you move it too soon. Resting it for half an hour helps the flour absorb moisture. Stir the batter well again afterwards: buckwheat flour settles to the bottom. The batter should flow easily, but not be watery.

A heavy frying pan holds the heat evenly and helps the underside brown before the edges dry out. A thin layer of butter adds flavour and prevents sticking; too much butter can make the galette greasy. Once the top no longer looks wet, you can add the filling. A lid is useful here: the trapped heat sets the egg white from above while the underside of the galette continues to cook. Take the pan off the heat as soon as the egg white is opaque and the yolk still wobbles softly.

Gruyère is used in this version because it melts well and has enough savoury flavour to stand up to the ham. Emmental or another good-melting, not-too-salty cheese will also work. Use thin slices of cooked ham so it warms through without making the galette too heavy. Buckwheat flour is the defining flavour; replacing it with wheat flour makes the batter easier to handle, but gives you a different kind of galette. If you do, add the water gradually, as wheat flour binds differently.

Serve the galettes as soon as they come out of the pan: that’s when the edges are crispest and the yolk stays soft. A green salad with a simple vinaigrette adds freshness alongside the rich cheese and ham. If you’re cooking for several people, bear in mind that the galettes are best filled one at a time and eaten straight away. Any leftover galettes without egg can be covered and stored in the fridge, then reheated thoroughly before eating; it’s best not to reheat a galette that’s already been filled if you want to keep the yolk soft.