Galette with Mushrooms and Ham

Galette with Mushrooms and Ham

Galletes are a delicious alternative to classic pancakes. You can prepare them daily with different toppings.


  • Eggs – 2 pieces
  • Butter – 75 g
  • All-purpose flour – 125 g
  • Buckwheat flour – 125 g
  • Milk – 250 ml
  • Mushrooms – 400 g
  • Black pepper – 1 pinch
  • Cherry tomatoes – 150 g
  • Emmental cheese – 180 g
  • Salt – 1 pinch
  • Cooked ham – 150 g
  • Fresh tarragon – 2 tablespoons


Step 1: Prepare the Dough Melt and cool 2 tablespoons of butter. Mix all-purpose flour, buckwheat flour, and 1 flat teaspoon of salt. Beat the eggs and add them to the dry ingredients. Mix milk and 250 ml of water, add half to the flour mixture and mix until smooth dough forms. Add the remaining milk mixture and mix. Cover the dough and let it rest for 45 minutes to thicken.

Step 2: Fry the Mushrooms Clean and slice the mushrooms. Sauté them in 1 tablespoon of hot butter for 3-5 minutes. Tear off tarragon leaves, chop them, and add to the mushrooms. Season with salt and pepper. Set aside. Cut the ham into strips. Clean and quarter the cherry tomatoes.

Step 3: Fry the Galette Grease a large skillet with a little butter. Pour 1 ladleful of batter and spread it evenly by rotating the skillet. Fry for 1-2 minutes, then flip. Arrange ham and mushrooms on top. Sprinkle with some grated cheese and fry for another 1-2 minutes until the cheese melts. Fold the edges of the galette. Keep warm. Prepare the rest of the batter in the same way. Serve sprinkled with cherry tomatoes.

Related Posts