Galette Bretonne

A buckwheat crêpe from Brittany filled with ham, Emmental, and a runny egg cooked directly on the galette.

Ingredients

• 700g beef chuck
• 2 cups brioche
• a handful of sliced shallots
• 1 tsp fresh thyme
• 2 tbsp extra-virgin olive oil
• a generous handful of button mushrooms
• a handful of fresh parsley, chopped
• unsalted butter, for serving
• 1 cup whole milk

Instructions

1. 1

   Prepare the brioche base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the fresh mussels, celery stalks, minced garlic, and cracked black peppercorns, mixing well so everything is evenly seasoned.

3. 3

   Heat unsalted butter in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the brioche until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the fresh mussels mixture until cooked through and lightly charred at the edges, about 10 mins.

6. 6

   Assemble by layering the brioche with the filling, a spoonful of Gruyère cheese, and a scattering of parsley.

7. 7

   Add a final touch of crème fraîche for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra Gruyère cheese on the side for dipping or drizzling.

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