Whisk the buckwheat flour with the water and eggs into a smooth, fairly runny batter and let it rest briefly. This helps the flour bind and the batter cook more evenly.
Roughly chop the walnuts and slice the goat's cheese. Heat a little butter in a large frying pan.
Add some of the batter to the pan and swirl it out thinly. Cook the galette briefly until the underside takes on some colour, then turn it carefully.
Place the goat's cheese in the centre of the galette and loosely fold the edges inwards. Scatter over the walnuts and drizzle everything with maple syrup.
Cook the galette a little longer until the goat's cheese softens. Make the second portion the same way.
Serve the galettes straight from the pan while the cheese is still warm and the edges are slightly crisp.
Good to know
Sometimes it's the simple things that work really well. This galette is quick to make, pleasantly rustic and just right when you want something savoury with a delicate sweet note.
Swaps
Goat's cheese → sheep's cheese (similar protein content, often a slightly stronger flavour; in pregnancy, use one made from pasteurised milk); walnuts → pecans (milder, also contain unsaturated fatty acids); butter → ghee (buttery; contains milk); maple syrup → date paste (natural sweetness plus some fibre)
Allergens
Contains eggs, milk and tree nuts (walnuts). Generally fine for children if the nuts are offered in an age-appropriate way. In pregnancy, only use rindless goat's cheese made from pasteurised milk, or bake the cheese until it's steaming hot.
