Buckwheat Galette with Montbéliard Sausage

Cook the Montbéliard sausages for ten minutes in a pan of boiling water, then slice them. Finely chop the chives.

Tip the flour into a large bowl and add the water little by little. Mix thoroughly with a whisk to obtain a fluid texture. Add two pinches of salt.

Melt the butter in a hot frying pan and pour in a ladle of batter. Cook the galette for one minute each side. Repeat this process with all the batter.

Add a spoonful of onion confit to the center of the galette. Arrange a few slices of sausage and crumble some goat’s cheese on top. Season with salt and pepper.

Fold the four sides of the galette into the center. Add some crushed walnuts and some chives. Repeat with the remaining galettes.

Serve with a mesclun salad and some Dijon mustard.