Galette Forestière
Savory buckwheat crepe with mushrooms, cheese, and cream.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Galettes, especially those made with buckwheat flour (sarrasin), have a long history in Brittany, France, where buckwheat was introduced in the 15th century. The 'Forestière' style, featuring mushrooms, likely developed later as forest foraging became popular and diverse culinary uses for mushrooms were explored.
The Galette Forestière is a popular dish in Brittany and throughout France, often enjoyed as a casual meal or a light dinner. It reflects the region's agricultural heritage and its appreciation for foraged ingredients.
Regional Cuisine
Galettes are a cornerstone of Breton cuisine and are a staple food, frequently enjoyed in crêperies throughout the region. They are often paired with cider, another regional specialty.
Foraging Culture
The 'Forestière' style highlights the French tradition of foraging for mushrooms in forests. This connects the dish to a deeper cultural appreciation for nature and seasonal ingredients.
Casual Dining
Galettes are usually prepared and served in a relaxed, informal setting, making them a popular choice for family meals and casual gatherings.
The Galette Forestière is a savory and earthy dish, characterized by the nutty taste of buckwheat, the umami of mushrooms, the richness of cheese, and the creamy texture of crème fraîche.
The dominant flavor is the earthy and slightly bitter buckwheat flour used in the galette. The mushrooms, often a mix of wild varieties like cèpes (porcini) or cultivated mushrooms like button or cremini, contribute a deep umami flavor. The cheese, typically Gruyère or Emmental, adds a salty and nutty sharpness that complements the other ingredients. Crème fraîche provides a tangy creaminess that binds the flavors together and adds a luxurious mouthfeel.
Buckwheat Batter Preparation
Allow the buckwheat batter to rest for at least 2 hours, or preferably overnight, to allow the gluten to relax and the flavors to meld. This will result in a more tender galette.
Mushroom Sautéing
Sauté the mushrooms in butter or olive oil over medium-high heat until they are golden brown and have released their moisture. Season generously with salt, pepper, and fresh herbs like thyme or parsley.
Cheese Selection
Use a high-quality Gruyère or Emmental cheese for the best flavor and melting properties. Freshly grated cheese melts more evenly than pre-shredded cheese.
Cooking the Galette
Cook the galette over medium heat on a well-seasoned crepe pan or non-stick skillet. Avoid overcrowding the pan with too much filling. Cook until the bottom is golden brown and the cheese is melted and bubbly.
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