Buckwheat, Sardine and Andouille Sausage Galette Recipe

Ingredients:

• 1 cup buckwheat flour
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 1/4 cups milk
• 2 tablespoons vegetable oil
• 1 can (4.375 oz) sardines, drained and flaked
• 1 andouille sausage, sliced into rounds
• 2 tablespoons butter
• 2 eggs
• Salt and pepper to taste

Instructions:

1. In a large bowl, mix together the buckwheat flour, all-purpose flour, salt and baking powder.
2. Make a well in the center and add the milk, vegetable oil and beaten eggs. Mix until smooth.
3. Heat a non-stick skillet over medium-high heat. Melt 1 tablespoon of butter.
4. Ladle 1/3 cup of the batter on the skillet. Spread with a spoon to form a circle.
5. Arrange some of the flaked sardines and sliced andouille sausage on top of the batter.
6. Cook until the bottom is golden brown, about 2-3 minutes.
7. Flip the galette carefully and cook until the other side is golden brown, about 1-2 minutes more. Repeat the process until all the batter is used.
8. Season with salt and pepper to taste. Serve hot.

Verdict:

This Buckwheat, Sardine and Andouille Sausage Galette is a unique and tasty combination of flavors. The nutty and slightly sweet flavor of the buckwheat flour pairs well with the salty and smoky flavors of the sardines and andouille sausage. It’s a savory and filling galette that’s perfect for breakfast or brunch.

Serving Suggestions:

Pair the Buckwheat, Sardine and Andouille Sausage Galette with a fresh green salad and a glass of white wine for a light and satisfying meal. You can also serve it with a dollop of crème fraîche or sour cream on top for extra creaminess.