European
Belgium - Vegetarian
Galette de Sarrasin Belge
Chef's Menu Description
Crisp Belgian buckwheat galette filled with sweet butter-braised leeks, rich melted Herve or Chimay cheese, and a sunny-side-up free-range egg in the centre.
Ingredients
- • 4 large buckwheat galettes (galettes de sarrasin)
- • 2 Belgian leeks, thinly sliced and braised in butter
- • 150g grated Belgian Chimay or Passendale cheese
- • 4 free-range eggs
- • 30g butter for the pan
- • Sea salt and freshly cracked black pepper
Preparation Steps
1
Phase 1
Sauté the sliced leeks in butter for 8 minutes until meltingly soft and sweet, seasoning with salt and pepper.
2
Phase 2
Melt a pat of butter in a large flat crepe pan over medium heat. Lay a buckwheat galette into the pan to warm and crisp up.
3
Phase 3
Scatter cheese in a ring on the galette, spread warm braised leeks inside, and crack an egg directly into the centre. Cover briefly with a lid for 2 minutes to set the egg white while keeping the yolk runny.
4
Phase 4
Fold the four edges of the galette inward to form a square frame around the golden yolk. Slide onto a warm plate, season with pepper, and serve.