You can’t visit Brittany or Normandy and not eat a sweet crêpe or a savory galette (from which this mille-feuille is made). They are what choucroute is to the Alsatians; pintxos are to the Basques, and quenelles are to the Lyonnais. They are an integral part of the food culture and best enjoyed with a bottle of the locally produced cider.
Ingredients
- 1⅔ cups (200 g) buckwheat flour
- Salt
- 2½ cups cold water
- Vegetable oil for frying
- ½ cup (100 g) Puy or beluga lentils
- 1 large zucchini, finely chopped
- 2 red bell peppers, seeded and finely chopped
- 7 oz (200 g) cherry tomatoes, finely chopped
- 1 red onion, finely chopped
- 1 tbsp olive oil, plus extra for drizzling
- Freshly ground pepper
- 10½ oz (300 g) tomatoes, assorted sizes and colors
- 1 tbsp lemon thyme
How to Make It
- In a medium bowl, combine the flour and a pinch of salt. Make a well in the center and gradually mix in the water, adding just enough for the batter to have the consistency of cream. Don’t overmix, as this will produce rubbery galettes. Refrigerate the batter for at least an hour, or overnight. Before using, whisk again and add more water if necessary to thin to a pouring consistency.
- Heat a 6- to 8-inch nonstick crepe pan or small frying pan over medium heat and brush with a little vegetable oil. Pour in a small ladleful of the batter and quickly swirl the pan so that the batter coats the base evenly. Cook for 1 to 2 minutes, loosen around the edge with a spatula, then flip it and cook for 1 minute more. Slide the galette out of the pan, then repeat to make 12 galettes, greasing the pan with a little oil each time. Stack the galettes with layers of paper towel or parchment between each one.
- Bring 4 cups of salted water to a boil and cook the lentils until tender, about 20 minutes. Drain the lentils, cool, and combine with the zucchini, bell peppers, cherry tomatoes, onion, and olive oil. Season with salt and pepper.
- Preheat the oven to 350°F. Line a 6- to 8-inch springform pan with parchment. Place one galette at the bottom of the pan. Spread with some of the lentil mixture, then top with another galette. Repeat until you have used up all the galettes (finishing with a galette).
- Slice the assorted tomatoes and arrange on top of the galettes, overlapping slightly. Drizzle with a little olive oil and sprinkle with the thyme. Bake for 20 minutes, until warmed through, and serve.
