Galette complète

What to get ready

• Buckwheat flour 240 g
• Chicken eggs 8
• Salt 8 g
• Unsalted butter 60 g
• Ham 160 g
• Gruyère cheese 120 g

Method

1. 1 Mix the buckwheat flour with cold water and salt until a thin paste is formed, and let it rest for at least 1 hour.
2. 2 Heat a cast iron pan, grease it with unsalted butter, then coat it with a very thin layer of batter and fry for 2 minutes.
3. 3 Sprinkle grated Gruyère cheese on top of the pizza, arrange the ham slices, and crack an egg in the middle.
4. 4 Cover and fry for another 3 minutes, until the egg whites are cooked through but the yolks are still runny.
5. 5 Fold the four edges of the pastry inwards to form a square, leaving the yolk exposed in the center.
6. 6 Fry for another minute until the edges are crispy, then serve hot.

With an appliance

• Oven 31 min

  Replace steps 2 to 4: grease a buttered baking tray with flour, add cheese, ham, and egg, then bake on the center rack at 210 degrees for 8 minutes, rotating the tray at the 4th minute; remove when the egg whites are just cooked.