Galette with ham and cheese
Perfect your galette batter spreading
Achieving the perfect thin, even spread of batter takes a bit of technique, but with a few tips, you’ll master it quickly. Start by pouring the batter into the centre of a hot, lightly greased pan. Immediately lift the pan and tilt it in a circular motion to spread the batter evenly to the edges. If you’re aiming for ultra-thin galettes, use the back of a ladle or a crepe spreader (a wooden “T” tool) to gently smooth out the batter in a circular motion. Work quickly, as the batter begins to set almost immediately upon hitting the hot pan. Practice and speed are key – after a few tries, you’ll get a feel for the right amount of batter and the best technique to create perfectly thin, uniform galettes every time.
Flip your galettes like a pro
Flipping galettes can feel tricky, but with the right technique, you’ll master it in no time. Use a well-heated, non-stick pan to ensure the batter doesn’t stick, and make sure it’s fully set on one side before attempting to flip. Loosen the edges gently with a spatula, then slide it underneath the centre for support. Use a quick, confident motion to turn it over. If you’re nervous, practice with smaller portions of batter to build confidence. For the extra cautious, try flipping onto a plate first, then sliding it back into the pan.
No buckwheat flour? No problem!
While galettes are traditionally made with buckwheat flour, you can substitute it with an equal among of whole wheat-, oat-, or even all-purpose flour. Each alternative will bring a slightly different texture and flavour to your dish, but they can all serve as suitable replacements. Just ensure to adjust the liquid content slightly if needed, as different flours absorb moisture differently. Make the most of experimenting with the alternatives to find the perfect balance for your recipe.
Questions about this galette with ham and cheese recipe
Whether you’re a seasoned pro or new to the art of this French culinary delight, our FAQ section is here to help you master this recipe. Discover tips for prepping the batter ahead of time, freezing leftovers, and pairing your galettes with the perfect accompaniments.
Nutritional values
Nutritional value, per
2346 Kcal
| Fibre | 8.2 gram fibers |
| Protein | 194.5 % |
| Carbohydrates | 135.1 % |
| Fat | 113.9 gram |
Ingredients
|
Buckwheat flour
|
150 g |
|---|---|
|
Salt (approx.)
|
½ tsp |
|
Icing sugar (approx.)
|
2 tsp |
|
Milk
|
600 ml |
|
Eggs
|
3 |
|
Olive oil, plus extra for frying
|
3 tbsp |
Filling
|
Gruyère cheese, grated
|
300 g |
|---|---|
|
Eggs
|
8 |
|
Smoked ham
|
16 slices |
Other recipes
Add extra flavour with a dollop of skyr
Elevate this recipe with a dollop of skyr for a delicious flavour boost. Skyr’s creamy, tangy taste adds a refreshing contrast to the savoury ham and cheese, enhancing every bite. Simply spoon a dollop onto each warm galette, and top with fresh herbs like chives or parsley for added freshness. The rich texture and mild acidity of skyr balance the flavours beautifully, transforming this simple dish into a gourmet experience that’s perfect for breakfast, brunch or a luxurious snack.
Try alternative fillings to suit your taste
Aside from the traditional 'complète' galette with ham, Gruyère cheese, and egg, you have many filling options to suit your taste. A savoury combination of sautéed mushrooms, garlic, and a mix of cheeses like cheddar or Emmental, with a splash of double cream creates a creamy, earthy filling that goes well with the buckwheat's nutty taste. For a Spanish-inspired variation, consider chorizo, roasted peppers, and Manchego cheese.
If you prefer sweet over savoury, fill with caramelised apples and cinnamon, adding a dollop of creamy skyr before serving.
A good rule of thumb when preparing alternative fillings is to cook any raw items first. Galettes heat quickly and may not allow enough time to cook raw fillings. Also, watch the moisture in your fillings to avoid a soggy dish. Remove excess liquid from vegetables, and balance moist ingredients with drier ones for the perfect texture.
Advanced preparation techniques
There are a few lesser-known techniques to enhance the texture and flavour of your galettes. For extra lightness, add a splash of sparkling water to the batter right before cooking; this addition creates air pockets for a delicate, crispy edge. Try experimenting with combinations of different flours, such as half buckwheat and half spelt for a slightly sweeter, heartier flavour.
Another creative technique is to infuse the olive oil with garlic, rosemary, or thyme before adding it to the batter. These small adjustments bring out new layers of flavour and texture, transforming your galettes into something truly special.
Artful presentation and garnishing
For a visually stunning presentation, start by folding each galette neatly around the filling, leaving the centre slightly open to reveal the ingredients. For a pop of colour and freshness, garnish with a sprinkle of finely chopped herbs like chives, parsley, or thyme. Edible flowers such as nasturtiums or pansies can add a vibrant, elegant touch.
For a rustic feel, add a small handful of arugula or baby spinach on the side, lightly drizzled with olive oil and a pinch of sea salt. A few thin slices of radish, a sprinkle of cracked black pepper, or a drizzle of skyr over the top can also elevate the presentation, making your meal look as beautiful as it is delicious.
Infuse the milk to spice up your galettes
Warm the milk with ingredients like garlic, thyme, rosemary, or even a pinch of nutmeg to add depth and aroma. Let it soak for 10-15 minutes, then strain before mixing it into your batter or sauce. This simple step infuses subtle, savoury flavours into the galette, enhancing the taste of the ham and cheese filling. Enjoy experimenting with different herbs and spices to create a truly unique, flavourful dish.
