Savory Breton Buckwheat Galette — Egg, Ham, and Comté Cheese
The 'galette complète' is a symbol of Brittany, combining a crispy buckwheat crepe with melting Comté cheese, savory ham, and a perfectly cooked sunny-side-up egg. A rustic and hearty dish brushed with nutty brown butter, it turns any brunch or dinner into a culinary trip to France.
🛒 Ingredients
4 servings
- 2 cups buckwheat flour
- 1/3 cup plus 1 tablespoon all-purpose flour
- 2 large eggs (1 for the batter, 1 for each galette filling)
- 2 cups cold water
- 1 pinch fine salt
- 4 slices high-quality cooked ham
- 7 oz grated Comté or Emmental cheese (about 2 cups)
- 4 tablespoons salted butter (for cooking)
- 3 tablespoons unsalted butter (for the brown butter)
- 1 pinch freshly ground black pepper
Watch the original video
Watch on TikTokDirections
- 1
Prepare the galette batter: In a large bowl, whisk together the buckwheat flour, all-purpose flour, and salt. Create a well in the center, crack 1 egg into it, and gradually pour in the cold water while whisking vigorously until the batter is smooth, lump-free, and has the consistency of heavy cream. Let it rest for 30 minutes at room temperature.
- 2
Prepare the brown butter (beurre noisette): In a small saucepan, melt 3 tablespoons of unsalted butter over medium heat, stirring constantly until it turns golden brown and smells nutty. Remove from heat immediately and set aside.
- 3
Heat a cast-iron crepe pan or a large non-stick skillet over medium-high heat. Lightly grease the surface with salted butter using a paper towel.
- 4
Pour a ladle of batter into the center of the pan and quickly spread it into a thin 11–12 inch disc using a crepe spreader or a spatula. Cook for about 1 minute until the edges begin to lift.
- 5
Brush the entire surface of the galette with melted salted butter. Carefully crack an egg into the center, then spread the egg white around the yolk without breaking it. Season lightly with salt and pepper.
- 6
Sprinkle about 1.75 oz (1/2 cup) of grated Comté over the surface, then place a folded slice of ham around the egg yolk.
- 7
Cook for 3 to 4 minutes over medium heat until the egg white is set, the cheese is melted, and the edges of the galette are crispy.
- 8
Fold the four sides of the galette toward the center to form a square, leaving the egg yolk visible in the middle. Press down lightly to seal the corners.
- 9
Generously brush the top of the folded galette with the warm brown butter using a pastry brush.
- 10
Serve immediately on a warm plate, accompanied by a glass of dry hard cider or a light green salad with vinaigrette.
💡 Chef's Tip
The secret to a crispy, non-rubbery galette lies in 'dry' cooking: a very hot pan with minimal grease. Test the temperature by dropping a bit of batter—if it sizzles instantly, it's ready. Never spread the batter on a cold pan, and never cover the galette while cooking, as the steam will make it soft.
