French-style galettes with chard and gruyère recipe

Recipes

Kirsty Hale
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French buckwheat flour pancake wrapped around chard and cheese.

Note that the preparation time includes a 60-minute batter resting period.

For the galette batter

For the galette filling

Make the batter first. Put the flour and salt in a mixing bowl. Add the egg. Add the milk a little at a time and whisk into a smooth batter. Leave to rest for at least an hour.
While the batter is resting, bring a large pan of water to the boil. Add the chard leaves and boil for 2 mins. Drain and plunge into cold water to refresh, then drain again.
When cool enough to handle, squeeze out any excess liquid with your hands, then roughly chop the leaves. Stir the melted butter into the batter. Lightly oil a heavy frying pan and heat to a medium to high heat.
Put a good tbsp batter into the pan, rolling it around to cover the surface.
Cook until golden (approx 1 min or so) then carefully turn over. Crack an egg into the centre. Sprinkle 100g chard and 30g cheese over the whole galette. Season with salt and pepper.
When the underside is golden, use a spatula to lift then your fingertips to pinch four corners inwards to make a square.
Serve straight away. Repeat with the rest of the batter.

Recipe devised by Kirsty Hale for Riverford.

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