Grated zucchini in Buckwheat galettes

Recipe by Chef Carole Meilhat, Casseroles a Babord Cooking School, Kervignac, France

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Chef Carole forming the buckwheat crepes into the muffin tin

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Grate the vegetables into a medium bowl

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A mixture of yellow and green zucchini makes the dish more visually interesting

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Grating the cheese into the zucchini mixture. We mostly used mimolette- the orange one

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Gently fold the ingredients together

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Preparing an aperitif: lightly sauteed fresh green peppers from the neighbor’s garden

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Aperitif time. Green peppers and cherry tomatoes from the neighbor’s garden

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Aperitif at Casseroles a Babord Cooking School in Brittany, France

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Aperitif time

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Plating: carefully spoon the zucchini mixture into the baked galettes

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We situated the galettes on their sides so that the zucchini mixture seemingly poured out of it

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Plating

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A final touch: balsamic

Zucchini galettes

Bon appetit.

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A la Carole

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Grated zucchini in buckwheat galettes. A la table.

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

Directions:

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

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