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Vegetarian, Northern, Eastern and Western France

Buckwheat galettes with leeks and goat cheese

Buckwheat galettes with leeks and goat cheese are a Breton recipe for 4 people, ready in 50 minutes, at medium difficulty, for €2.20 per person. The key is cooking the leeks in cream until they're fairly dry, so the galette stays crisp despite the filling.

Tonight, Breton buckwheat galettes, filled with creamy melted leeks and goat cheese that turns gooey under the broiler.

Buckwheat galettes with leeks and goat cheese
Total time
50 min
Difficulty
Medium
Cost per person
€2.20
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Buckwheat galettes have that toasted, nutty flavor and a texture that's thin and slightly crisp at the edges, soft in the middle. Here, they're folded around leeks cooked slowly in cream and fresh goat cheese that softens under the broiler. The contrast between the earthy buckwheat and the creamy cheese is what gives this dish its character.

This is a weeknight recipe that takes a bit more time than using store bought batter, but nothing complicated, just resting time and some skillet work. It suits a vegetarian dinner well in fall or winter, whether it's just adults or kids who like mild goat cheese. Give yourself extra time if it's your first time working with galette batter.

The ingredients

4 people

Pantry

  • Buckwheat flouroften in the pantry 200 g
  • Wheat flouroften in the pantry 50 g
  • Wateroften in the pantry 50 cl
  • Vinaigretteoften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Egg 1
  • Thick crème fraîche 8 tbsp
  • Fresh goat cheese 200 g
  • Butter 40 g

Fruits and vegetables

  • Leeks 700 g
  • Green salad 1

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Mix the flours with the egg, water and a pinch of salt until you get a smooth batter, then let it rest. 30 min

    Pour the water in little by little while whisking, the batter won't get lumpy.

  2. Thinly slice the leeks and cook them covered in half the butter until soft. 15 min

    Wash them well after slicing, sand hides between the leaves.

  3. Add the crème fraîche, season with salt and pepper and let it thicken for a few minutes. 3 min

    The leek mixture should be fairly dry, so it doesn't make the galette soggy.

  4. Cook the galettes in a buttered skillet, one ladle per galette, flipping once. 12 min

    Your first galette is just for getting the pan right, don't worry about it.

  5. Top each galette with leeks and goat cheese, fold the edges into a square and broil for two minutes, then serve with the salad. 5 min

    Fold in the sides but leave the center open, the goat cheese browns nicely that way.

Our tips to get it right

  • Use a hot skillet with just a light brush of butter between galettes, otherwise the batter sticks and tears when you flip it.
  • Drain the leeks well after cooking if the mixture still looks watery, a soggy galette loses its crispness.
  • Make the batter the night before and keep it in the fridge, it turns out even better and saves you time on the night.

The variations

  • Swap the fresh goat cheese for grated Comté for a milder version that often goes over better with kids.
  • Add smoked bacon bits cooked with the leeks for a heartier, less vegetarian version.
  • For a quicker version, buy ready made buckwheat batter and focus your time on the leek filling.

What to serve it with

  • A green salad with vinaigrette
  • A dry cider
  • A vegetable soup starter

Storage

The leek filling keeps for 2 days in the fridge in a sealed container. Cooked galettes freeze well on their own, stacked with parchment paper between them. Reheat everything in a skillet over low heat to bring back some crispness.

Questions about this dish

Can I use only buckwheat flour instead of wheat flour?

Yes, you can use 250g of buckwheat flour with no wheat flour. The batter will be a bit more fragile to spread, so let it rest longer to make up for that.

How do I keep the galettes from tearing when I flip them?

The batter needs to rest for at least thirty minutes and be spread thin in the pan. Wait until the edges lift on their own before sliding a spatula underneath.

Can I make the leek filling ahead of time?

Yes, make the creamy leek filling the day before and reheat it gently before filling the galettes. This saves you time on the night you serve it.

Can I use a different cheese instead of fresh goat cheese?

You can use aged goat cheese, Comté or grated Emmental if you prefer a milder taste. The cheese just needs to melt well under the broiler.

How long does it take to make buckwheat galettes with leeks and goat cheese?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in buckwheat galettes with leeks and goat cheese?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does buckwheat galettes with leeks and goat cheese cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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