My fiancé loves galette and on a recent trip to his parent’s home near Saint Malo in Brittany, his father took us out for a delicious lunch of traditional Galette de Sarrasin, a traditional Bretagne recipe. The menu had at least 50 variations of galettes and they were amazingly good. Especially the galette au caramel au beurre salé!
I wanted to make galette for him today but wanted to make it special. So I used pork in the form of prosciutto cuit (it melts in your mouth) tangy emmental cheese and counter-balanced the flavours by caramelizing pears in salted butter from Brittany and rosemary syrup. Topping it off with fresh thyme and bay leaf, it’s the perfect reminder of our lovely visit with his parents.
Copyright secured by Digiprove © 2011
© 2011, Epicure on a Budget. All rights reserved.
