Galette with Pancetta, Spinach and Gruyere
Galette on the Weber Smoke Fire
I had my first galette in a car park in Brockley, south east London. It was served by Suzette, which I initially thought was the name of the woman who owned the business. It was a bit embarrassing, but Karen is lovely so didn’t laugh at me.
They’re great and make for a perfect meal any time of the day. For reference I used Cassie Best’s brilliant Buckwheat Crêpe Madames recipe on BBC Good Food and Dove Farm’s Buckwheat Galettes De Sarrasin Pancakes recipe.
(Made this recipe as part of an ongoing collaboration with Weber.)
For the pancake:
200g buckwheat flour
550ml milk
2 eggs
100g butter, melted
For the filling:
4tbsp /single cream/plain yoghurt
1tsp English mustard
60g gruyere, grated, plus extra
40g Parmesan/Grana Padano, grated
80g pancetta slices
100g frozen spinach, defrosted
4 eggs
Preheat the Weber Smoke Fire to 200C. Put a cast iron griddle into the cooking grate.
Add the butter to the flour and crack in the eggs. Mix in the milk bit by bit. Leave to rest.
Fry the pancetta until crispy. Remove onto a plate.
Mix the yoghurt, cheese and yogurt together.
Ladle pancake mixture into the pan, enough to get it to the edges (you can use the leftover fat from the pancetta initially, and then use melted butter mixed with veg oil for the next batch). Cook for a couple of minutes until set, and then use a fish slice to loosen from base and gently turn it over. Add a couple of teaspoons of the cream/yoghurt into the middle and use the back of the spoon to spread it out a bit. Add melted spinach in a circle around the cheesy cream/yogurt, and then add the crispy pancetta.
Crack two eggs on top, using the spinach as a wall to stop them from spreading. Fold the edges of the pancake over to make an overall square shape. Close the Smoke Fire lid until the eggs are cooked to your liking, about 5 minutes will get a soft but not runny yolk.
Finish with freshly cracked black pepper and a sprinkle of extra gruyere. Repeat for the second one.
