A traditional dish from France, particularly from Brittany, with a touch of South Tyrol: the Breton galette with South Tyrolean IGP Speck. It is a kind of crêpe, made with buckwheat flour and water, cooked on one side only. In fact, while it cooks, it is filled with various fillings, in my case zucchini and South Tyrolean IGP Speck, then the 4 sides are folded inwards to obtain the classic square shape, typical of the Breton galette.

I chose this filling because it is tasty and delightful, the zucchini perfectly match with the South Tyrolean IGP Speck. To complete the dish, I added a layer of cheese cubes, which slowly melt as the galette cooks, making the filling even more delightful and stringy.

If you like French dishes, try these recipes of mine too:

Breton Galette with South Tyrolean IGP Speck

Difficulty: Easy
Rest time: 1 Day
Preparation time: 30 Minutes
Portions: 4 people
Cooking methods: Stove
Cuisine: Italian

Ingredients

1 1/4 cups buckwheat flour
1 1/3 cups water
to taste salt
8.5 oz cheese (melting)
2.5 cups zucchini
4 spring onions
2 cloves garlic
7 oz South Tyrolean IGP Speck (sliced)
to taste vegetable oil
to taste salt
to taste pepper
to taste oil or butter (for the pan)
4 slices South Tyrolean IGP Speck

Steps

Mix the buckwheat flour in a bowl with water and salt. Work everything with electric whisks for 8-10 minutes at maximum speed to incorporate as much air as possible. Cover with plastic wrap and refrigerate for 24 hours.
Cut the cheese into cubes and set aside. Wash the zucchini, cut them into thin slices, and set aside. Wash and slice the spring onions finely and set aside a little of the sliced green part, which will serve to garnish the Breton galettes. Peel the garlic and cut it in half. Cut the slices of South Tyrolean IGP Speck into strips.
Heat a pan with a little vegetable oil and sauté the spring onions, garlic, and zucchini over high heat for 5-6 minutes, stirring often. When the zucchini are browned, add the South Tyrolean IGP Speck and continue cooking until it is slightly browned. Optionally add salt and pepper, but don’t overdo it, as the South Tyrolean IGP Speck already adds flavor. Remove from heat and set aside (optionally remove the garlic cloves).
Heat a crepe pan or large non-stick skillet. Take the batter from the fridge and mix it again with a whisk. When the pan for the galettes is very hot, grease it with a little butter or oil, then pour a ladle of batter, spreading it quickly and evenly over the entire bottom of the pan. Cook over high heat for about 2 minutes, until the surface feels dry to the touch.
Then fill the center of the galette with about 60 g (2 oz) of cheese cubes and a few tablespoons of zucchini and South Tyrolean IGP Speck filling. Fold the four edges inward to reproduce the classic square shape of the Breton galette. Continue cooking over medium-high heat until the bottom of the galette is crispy, which is another characteristic of this dish. It will take a few minutes, so don’t rush, but occasionally check the crispness level of the bottom by slightly lifting one side.
Place the galette on the plate, season with ground pepper, garnish with the green part of the spring onions and two slices of South Tyrolean IGP Speck, and serve immediately.