Galette Bretonne à la Forestière Recipe

Warm mushrooms, creamy béchamel, and savoury pancetta all wrapped into this beautiful Galette Bretonne à la Forestière. Treat yourself to a French-style comfort dinner tonight!

📝 Ingredients

• 600 g – 21 oz button mushrooms (– sliced)
• 100 g – 3.5 oz pancetta (– diced)
• 1/2 onion (– minced)
• 1 garlic clove (– halved)
• 30 g – 2 tbsp butter
• 1 tbsp extra virgin olive oil
• 1 tbsp continental parsley (– minced)
• 350 g – 12 oz béchamel sauce
• 4 tbsp cream
• 150 g – 5.25 oz Emmental cheese (– grated)
• salt (– to taste)
• 330 g – 11 oz buckwheat flour
• 750 ml – 25 oz water
• 10 g – 1/3 oz salt
• 1 egg
• butter (– for cooking)

👨‍🍳 Instructions

1. 1--- To Make the Filling ---
2. 2Sauté the garlic, onion, and pancetta in the butter and extra virgin olive oil until soft.
3. 3Add the sliced mushrooms and salt to taste. Cook until the mushrooms soften, then add the minced parsley and remove from the heat.
4. 4Once cooled, add the béchamel, cream, and grated Emmental cheese. Mix well and set aside.
5. 5--- To Make the Galettes Bretonnes ---
6. 6Put all the ingredients in a blender and blend until smooth. Refrigerate the batter for 1 hour.
7. 7Heat a non-stick frying pan. Once hot, add ¼ teaspoon of butter and pour in a ladle of batter, swirling the pan so the batter coats the base in a thin layer (about 1.5 mm).
8. 8When the surface dries, loosen the sides with a plastic spatula and flip the galette. Cook for 1 more minute, then remove and set aside.
9. 9Repeat until all the batter is used.
10. 10--- To Assemble the Galette ---
11. 11Place a galette in the centre of an oven-proof dish, add ⅙ of the filling to the centre, and fold the four sides.
12. 12Bake in a preheated oven at 180ºC – 350ºF for 5 to 10 minutes or until the cheese melts. Serve warm.