Ham, mushroom and cheese galette

Prepare your mushrooms: clean them, cut them into slices and cook them in a covered pan with a little butter. Don’t forget to salt.

Make your galette batter and cook 4 galettes in a large pan (or even two, to be quicker).

To do this, heat your pan dry over high heat (a minute or two), brush on butter and spread the batter by tilting and turning the pan as you would for a crêpe if you don’t have the pro techniques (it works very well too).
Cook until you see the edge of the galette lift away. At that point, turn the galette with a large spatula or your fingers.

Cook the other side for a short minute.

Keep them warm either on a warm plate or in a slightly warm oven (put foil over them so they don’t dry out).

Put two galettes back in a pan over a gentler heat.

Place the slice of ham, some mushrooms and grated Comté on top.

When the cheese has melted, serve with a nice green salad.