Vegetable Galette recipe - ingredients, nutrition and when to eat it
This French-style savory galette is made by spreading a thin buckwheat batter and topping it with an egg, cheese, and sautéed vegetables.
This French-style savory galette is made by spreading a thin buckwheat batter and topping it with an egg, cheese, and sautéed vegetables. The nutty buckwheat and tender vegetables pair beautifully for a spring or summer lunch or a light dinner.
World cuisine · 30 minutes to cook
Nutrition (per 559.7g serving): 539.2 kcal · protein 22.8g · carbohydrate 59.7g · fat 23.9g · sodium 742.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add water little by little so the batter is not too thick and spreads easily in the pan.
Tips: If the vegetables release too much moisture, the galette can become soggy, so let the excess liquid evaporate briefly after sautéing them.
Tips: To keep the egg yolk soft and slightly runny, reduce the final covered cooking time to about 2 minutes 30 seconds.
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Ingredients (1 serving)
- Buckwheat flour — 60 g
- Water — 120 ml
- Egg — 1 pc
- Zucchini — 0.3 pc
- Eggplant — 0.3 pc
- Tomato — 0.5 pc
- Onion — 0.3 pc
- Red bell pepper — 0.3 pc
- Garlic — 1 pc
- Olive oil — 2 tsp
- Cheese — 25 g
- Basil — 4 pc
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp