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Vegetarian, Busy evenings

Buckwheat galettes with ratatouille and egg

Buckwheat galettes with ratatouille and egg make a complete meal for 4 people, ready in 30 minutes, very easy to make, for about €2.30 per person. The trick is a well reduced ratatouille and an egg white cooked just enough to keep the yolk runny.

Tonight we're heading to Brittany with a buckwheat galette filled with ratatouille, melted cheese and a runny egg.

Buckwheat galettes with ratatouille and egg
Total time
30 min
Difficulty
Very easy
Cost per person
€2.30
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

The buckwheat galette stays slightly crisp at the edges and soft in the center, right where the warm ratatouille melts the cheese. The egg on top adds a runny yolk that mixes into the vegetables from the first bite, with nothing else needed on the plate. It's a dish that stands on its own, no side required.

This is a great weeknight recipe when you want a warm, comforting dinner without spending hours on it. Kids like folding the edges of their own galette, and the whole family gets the sweet taste of summer vegetables along with the Breton character of buckwheat, all in one plate. It also works well on a Sunday evening, served with a salad to keep things light.

The ingredients

4 people

Bakery

  • Buckwheat galettes 8

Pantry

  • Cooked ratatouille (jar or can) 800 g
  • Olive oiloften in the pantry 2 tbsp
  • Balsamic vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Eggs 8
  • Green salad 1

Dairy

  • Shredded Swiss cheese 100 g
  • Butter 20 g

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Warm the ratatouille in a saucepan, letting it reduce.

    The thicker it is, the less it will soak the galette.

  2. Heat a galette in a buttered pan, then fill the center with ratatouille and shredded cheese. 2 min

    The galette should be hot before you fill it, the cheese melts better.

  3. Crack an egg in the center and cook over medium heat until the white sets. 4 min

    Cover the pan for one minute, the white cooks through without the yolk hardening.

  4. Fold the four sides of the galette toward the center and slide it onto a warm plate.

    Keep finished galettes warm in the oven at 100°C while you cook the rest.

  5. Dress the salad with the oil, vinegar, salt and pepper, and serve it alongside.

    A bit of crisp salad balances out the soft, melty galette.

Our tips to get it right

  • Drain the ratatouille a little if it looks very watery, otherwise it soaks the galette before the egg even finishes cooking.
  • Butter the pan lightly between each galette so it slides easily and doesn't stick when you fold it.
  • Get all your fillings ready before you start cooking, the galettes come together fast and you won't have time to chop anything in between.

The variations

  • Swap the melted cheese for crumbled goat cheese for a more distinctive version, it brings out the buckwheat flavor even more.
  • For an egg free version, simply top the galette with ratatouille and cheese and run it under the broiler for a few minutes.
  • For kids in a hurry, serve the ratatouille and egg on the side of the galette instead of folded inside, so everyone builds their own plate.

What to serve it with

  • A well dressed green salad
  • A light soup to start
  • Apple juice or sparkling cider

Storage

The ratatouille keeps for 2 to 3 days in the fridge in a closed container and reheats easily in a saucepan. Filled galettes are best eaten right away, the egg and the folded shape don't freeze well.

Questions about this dish

Can I use homemade ratatouille instead of a jar?

Yes, homemade ratatouille works great, just make sure it's well reduced and not too watery before you fill the galette.

How do you keep the egg yolk from hardening?

Cover the pan for one minute at the end of cooking, the steam sets the white without touching the yolk, which stays runny.

Can I make the ratatouille ahead of time?

Yes, you can reheat it the night before or the same morning, then just warm it up again right before filling the galettes.

Do store bought buckwheat galettes work as well as homemade?

Yes, store bought buckwheat galettes work perfectly for this quick recipe, just warm them up well before filling them.

How long does it take to make buckwheat galettes with ratatouille, melted cheese and a sunny side up egg, served with a salad?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in buckwheat galettes with ratatouille, melted cheese and a sunny side up egg, served with a salad?

About 590 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 ratatouille, melted cheese and a sunny side up egg, served with a salad cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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