for 4 person

Batter

120 g	buckwheat flour
1 pinch	salt
3 dl	water
1	egg, beaten
20 g	butter, salted, melted

To fry the galettes

	clarified butter for frying
80 g	Parmesan by the piece, shaved into thin strips using a peeler, 20 g set aside

Filling

2 tbsp	crema di Balsamico (balsamic cream)
1 tbsp	olive oil
250 g	different coloured cherry tomatoes, halved
1 bunch	basil, leaves torn off
a little	sea salt

How it's done

Batter

Mix the flour and salt in a bowl, create a well in the middle. Whisk together the water, egg and butter. Gradually pour the liquid into the well while stirring with a whisk, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.

To fry the galettes

Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the galette, top with approx. 15 g of cheese, fold into a parcel, fry for a further 2 mins., cover and keep warm. Repeat this process with the remainder of the batter and cheese.

Filling

Combine the balsamic cream and oil. Add the tomatoes, mix, spread them with the leaves of basil on top of the galettes, season with salt.

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