Mes GALETTES NORMANDES Andouille de Vire, Livarot... Recette oubliés de 1950/60 sur Gourmandises TV

Ingredients

• 250 g Buckwheat Flour (traditional Breton buckwheat flour)
• 2 Eggs (large, room temperature)
• 150 ml Whole Milk (full‑fat for richer batter)
• 150 ml Water (room temperature)
• 150 ml Dry White Wine (dry, preferably a Normandy cider or apple wine)
• 1 pinch Salt (sea or kosher salt)
• 5 slices per galette Andouille Sausage (Vire or Guéméné) (smoked pork sausage, sliced)
• 100 g Olive Oil (extra‑virgin, for sautéing onions)
• 0.5 Apple (small Boskoop or any tart apple, unpeeled, cut into wedges)
• 0.5 Onion (yellow onion, roughly chopped)
• 200 g Unsalted Butter (for sautéing onions and sausage)
• 30 g Unsalted Butter (small knob for caramelizing apples)
• 100 g Livarot Cheese (soft washed‑rind cheese, rind removed, cut into strips)
• 30 g Crème Fraîche (for topping each galette)
• to taste Black Pepper (freshly ground)

Instructions

1. Make the Buckwheat Batter

   In a mixing bowl combine the buckwheat flour, two eggs and a pinch of salt. Whisk lightly until a thick paste forms.

   Time: PT15M

2. Add Liquids and Thin the Batter

   Gradually whisk in the water, whole milk, and dry white wine (or cider) until the batter becomes smooth, frothy and pourable. If the batter is too thick, thin with a little extra water.

   Time: PT10M

3. Rest the Batter

   Cover the bowl with plastic wrap and let the batter rest in the refrigerator for 1½–2 hours. The longer it rests, the smoother the galettes will be.

   Time: PT1H45M

   Temperature: 4°C

4. Prepare the Filling Ingredients

   While the batter rests, finely chop the onion, slice the apple into wedges (no need to peel), and slice the andouille sausage.

   Time: PT10M

5. Caramelize the Onions

   Heat a pan over low heat, melt a knob of butter with the olive oil, then add the chopped onion. Cook, stirring occasionally, until the onion is soft, golden and lightly caramelized (about 10 minutes).

   Time: PT10M

6. Brown the Andouille Sausage

   Add a little more butter to the same pan, then add the sausage slices. Sear each side for 30–40 seconds until lightly browned.

   Time: PT5M

7. Caramelize the Apple Wedges

   Add the small knob of butter (≈30 g) to the pan and toss in the apple wedges. Cook over medium heat, turning occasionally, until the apples are lightly caramelized but not mushy (about 5 minutes).

   Time: PT5M

8. Cook the Galettes

   Heat a clean non‑stick frying pan over medium‑high heat and melt a small knob of butter. Pour a ladleful of batter, swirling to coat the pan thinly. Cook 1–1½ minutes until the edges lift, then flip and cook another minute. Repeat for all 8 galettes.

   Time: PT20M

9. Assemble and Fold

   On each hot galette, place a strip of Livarot cheese, a spoonful of caramelized onions, a few slices of browned andouille, and a few apple wedges. Add a dollop of crème fraîche, season with pepper, then fold the galette like an omelet, sealing the edges. Add a final pat of butter to the pan and let the cheese melt for another minute.

   Time: PT5M

10. Serve

    Plate the galettes immediately while hot, optionally garnish with a few extra apple wedges and a drizzle of crème fraîche. Serve with a green salad and a glass of cider.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g