Galettes - 3 x differently filled

Name: Galettes - 3 x differently filled
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 300 g Buckwheat flour; 200 g Wheat flour; 1 TEASPOON coarse salt; 1 Egg (Gr. M); 200 ml Milk; 100 g Butter; 12 TSP clarified butter; 75 g Endive salad; 200 g Fresh goat cheese; 4 Galettes; 7-10 Tbsp Onion jam; 1 can(s) (425 ml) Artichoke Hearts; 2 TEASPOONS Lemon juice; 7-10 Tbsp salt and pepper; 3 TABLESPOONS Walnut kernels; 4 Galettes; 8 thin slices of French air-dried; 7-10 Tbsp Ham; 150 g grated raclette cheese; 75 g Endive salad; 4 Galettes; 8 discs Smoked salmon; 125 g Herbal cream fraîche; 7-10 Tbsp some chive rolls

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

300 g Buckwheat flour
200 g Wheat flour
1 TEASPOON coarse salt
1 Egg (Gr. M)
200 ml Milk
100 g Butter
12 TSP clarified butter
75 g Endive salad
200 g Fresh goat cheese
4 Galettes
7-10 Tbsp Onion jam
1 can(s) (425 ml) Artichoke Hearts
2 TEASPOONS Lemon juice
7-10 Tbsp salt and pepper
3 TABLESPOONS Walnut kernels
4 Galettes
8 thin slices of French air-dried
7-10 Tbsp Ham
150 g grated raclette cheese
75 g Endive salad
4 Galettes
8 discs Smoked salmon
125 g Herbal cream fraîche
7-10 Tbsp some chive rolls

Directions

1
Basic recipe for the galette dough: Mix flour and salt. Add egg. Gradually stir in milk and 1/2 l water with a wooden spoon until a smooth, thin dough is formed. Cover and leave to swell for about 1 hour.
2
Melt the butter. Stir the dough. Heat 1 tsp. clarified butter in a coated pan (approx. 24 cm Ø). Put some dough into the pan, spread thinly by tossing. Bake at high heat until the dough has set.
3
Brush thinly with butter. Turn the galette and spread the baked side with butter as well. Finish baking, remove. Bake about 11 more galettes in the same way and stack them on top of each other.
4
Filling 1: goat cheese and onions: wash the salad, dab dry and cut finely. Crumble the cheese coarsely. Heat 4 galettes one after the other in a hot pan. Cover with cheese, onion jam and salad.
5
Fold down first half, then quarter.
6
Stuffing 2: Ham and artichokes: Drain the artichokes, quarter them and sprinkle with lemon juice. Season. Coarsely chop the nuts, roast them in a pan without fat. Remove. Heat 4 galettes one after the other in the frying pan.
7
Cover with ham, cheese, artichokes and nuts. Flip it over.
8
Stuffing 3: Salmon and crème fraîche: Wash the salad, dab dry and cut finely. Heat 4 galettes one after the other in the pan. Cover with salmon, crème fraîche and salad. Fold over. Sprinkle with chives.
9
Drinks tip: Breton cider.