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Breton Galette with Four Cheeses

Nadia GalinovaNadia Galinova
Breton Galette with Four Cheeses
Image: Yordanka Kovacheva
1 / 8
15 min.
35 min.
50 min.
"Eat this great Breton Galette while its still warm, so you can enjoy its unique taste to the fullest"


  • buckwheat flour - 6.4 oz (180 g)
  • white flour - 2.5 oz (70 g) wheat
  • salt - 1 tsp.
  • olive oil - 2 tbsp (30 ml)
  • eggs - 3 pcs.
  • water - 2 cups (500 ml)
  • black pepper - 2 pinches
  • butter - to grease the pan
  • Filling
  • gouda - 2.8 oz (80 g)
  • gruyere - 2.8 oz (80 g)
  • emmental - 3.5 oz (100 g)
  • blue cheese - 2.1 oz (60 g) or by taste
  • eggs - 8 pcs.
  • fresh garlic - 4 stalks (only the green part)
  • salt - by taste

How to cook

I will share with you another version of Breton Galette, which this time is prepared with aromatic cheeses.

You will also see a new, more interesting way of applying the egg in the filling.

The most delicate moment of this recipe for the savory galette, is the preparation of the base of the galette and in particular - hitting the right baking temperature, as well as the consistency of the dough, so that the dough doesn't break or stick.

Of course, the non-stick pan itself plays a role here, which must have a thick bottom and a non-stick coating.

To get 8 pcs. of Breton Galette, the size of the pan should be 10.2″ (26 cm).

The quantities of cheese for the filling are not obligatory and they can be reduced or increased, according to your taste and preferences. However, the type of cheeses mentioned should remain the same, because when they're combined together, the galette turns out wonderful. That way in the company of the egg and fresh garlic, an unique creation is made.

For the dough, beat of all the listed products - eggs, olive oil, water, salt, black pepper and both types of flour.

Leave the resulting thin mixture for an hour or two at room temperature or in the refrigerator and it will thicken.

Bake the Beton Galette, as if making pancakes, with the difference that in order for the dough to remain juicier, it is baked only on one side at a low temperature - 4th degree out of 9. This is how it forms crust on top.

Here, however, we will do something else.

Separate the egg whites from the yolks of the 8 eggs, by leaving the yolks whole.

Beat the egg whites lightly, only until a liquid mixture is obtained, not into a frothy mixture.

When you pour a ladle of the batter in a greased pan and spread it like a pancake, wait a minute and spread it on top with plenty of egg white.

Cover the pan with a lid and leave it until it turns white on top. Then, in the shape of a ring, form a well in the center of the grated four types of cheeses. Add the yolk in the well.

Fold the four edges of the galette base inwards, so that the yolk and part of the cheese remain uncovered.

Cover it again and wait for the egg to cook slightly and the cheese to melt.

Remove the appetizing savory galette from the pan, sprinkle it with chopped garlic and continue doing the same with the other products, until you run out of them.

Eat this great Breton Galette with Four Cheeses while it's warm and enjoy it.

Enjoy your meal!


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