Stir the buckwheat flour, egg, water and salt into a smooth, fairly runny batter. Leave it to stand briefly so everything comes together well.
Cut the pear into thin wedges and crumble the Roquefort. Roughly chop the pecans if you like them a little finer.
Heat the olive oil in a flat frying pan and cook thin galettes from the batter one after another. Turn them as soon as the underside is lightly browned.
Top the centre of each galette with pear and Roquefort. Fold the edges inwards and let the cheese melt briefly.
Take the galettes out of the pan as soon as the batter is cooked and the cheese is soft.
Arrange the galettes on plates and scatter over the pecans and rocket. Serve warm.
Good to know
These galettes are rustic, quick to make and pleasantly special. The mix of savoury depth and fresh sweetness feels elegant without being complicated.
Swaps
Roquefort → soft goat's cheese (milder, usually a little less salt). Pecans → walnuts (more alpha-linolenic acid). Pear → apple (similar fibre content, a little firmer to the bite). Olive oil → ghee (heat-stable and seed-oil-free).
Allergens
Contains egg, milk and tree nuts (pecans). Small children often find blue cheese unfamiliar because of its strong flavour, and in pregnancy, avoid Roquefort (raw milk) and only use pasteurised blue cheese that's heated right through in the galette.
