Recipe by Chef Carole Meilhat, Casseroles a Babord Cooking School, Kervignac, France
Ingredients (6 servings):
If you would like to make your own buckwheat galettes you will need: 300g buckwheat flour, 750ml water, 15g coarse salt, 1 egg, butter
Otherwise, you can buy them at any market.
For the filling: 300g little yellow and green zucchini, 100g mimolette cheese, 100g sun-dried tomatoes, 2 baby onions, 15ml olive oil, salt, ground pepper
To prepare the galettes: In a large bowl, combine the buckwheat flour with the salt and make a well in the middle. Pour water little by little, stirring constantly with a wooden spatula. You want a smooth, thick better. Add one egg and stir to combine. Chill the batter for at least 2 hours. Cover it directly with a cloth (the cloth should touch the batter). After it has chilled, heat a non-stick pan over medium heat with enough butter to coat the pan. Pour a ladle of batter into the pan. Tilt the pan in a circular motion so that the batter coats the pan evenly. Cook the galette for about 2 minutes, until the bottom is light brown. Gently flip it with a spatula. Reserve the galettes.
Cut the galette in two parts. Shape it into little bowls. We used a muffin tin