“It just tastes heavenly”. Those were Fabio’s words after I put the galette under his nose. What a praise – that can also turn out differently, because the Sicilian one does not necessarily cover his words with flowers. Tarte flambée is a very delicate one … Go ahead, ask him personally. The good thing here is, if he says he likes something you can at least be sure that he means it. But how could this beauty not taste good, let’s be honest.

Galette – the delicious sister of the better-known crepe.

The galette comes from Brittany and is traditionally made only with buckwheat flour, salt and water. It is typically filled with a hearty topping, but for people with celiac disease or those who simply want to eat gluten-free, the galette is also a wonderful with a sweet filling and a therefore a perfect alternative to the crepe, which is usually made of wheat flour. Preferably with chestnut crêpe, when you ask Joelle.

Did you lose your egg already?

Poached eggs are also called lost eggs in german, because they are cooked without the protective shell.

In order for you to do make poached eggs a success, a few things are important:

– Freshness: the fresher an egg is, the firmer the egg white becomes

– Choose a sufficiently large saucepan so that the egg is completely covered with water. You fill it about 4-5cm high with water and add salt and 2 tablespoons of vinegar.

– First open the egg and put it in a cup, then let it slide into the pot.

– Temperature: make the water boiling, then turn the heat down so that it is simmering, but not boiling anymore.

– Last but not least: take a whisk / wooden spoon and use it to create a neat vortex in the middle of the pot. Slide the egg into it. This trick helps “wrap” the egg whites around the yolks.

After 3-4 minutes they should be ready, depending on how firm you like the egg yolk. Enjoy it with delicious avocado, figs, as well as regional, smoked fish, in our case whitefish.

galettes with avocado, fish & figs

These galettes remind me of the time in France when I practically only ate them. The nutty taste of buckwheat flour goes so well with the avocado, the fresh figs, the perfectly poached egg and the crunchy walnuts. Smoked fish gives an extra load of taste. Whether for breakfast or as a main course for lunch or dinner, this dish is simply nourishing and tasty.
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people



  • 100 g buckwheat flour
  • 240 ml water
  • 1/2 tsp salt
  • butter for the pan


  • 4 figs
  • 150 g smoked fish, e.g. whitefish, salmon…
  • 2 avocados
  • 2 tbsp coarsley chopped pistachios
  • 2 tbsp coarsley chopped walnuts
  • salt, pepper
  • dill

Poached eggs

  • 4 eggs
  • water
  • 2 tbsp white wine vinegar



  • Mix the flour, salt and water and stir with a whisk until smooth. Preheat a non-sticking pan with a little piece butter until well heated.
  • Spread enough batter into the pan that the resulting galette thinly covers the bottom of the pan. When preparing it the first time, it needs some tries, but with every time, it's getting better, promised.
  • Process the whole dough into galettes, traditionally only one side is fried until crispy.


  • Halve the avocados and remove the stone. Roughly mash two of the four halves with a fork, cut the other half into thin slices.
  • The mashed avocado cream is placed in the middle of the galette as a base. Then add the sliced ​​avocado. Top it with the sliced ​​fig and walnuts.
  • Either cut the fish into thin slices or just take the already cut slices and place them on top.
  • Finally, fold in all four edges and garnish with pistachios.

poached eggs

  • Pour water 4-5cm high in a saucepan and heat it until it boils, then reduce the heat so that it no longer boils and add the vinegar.
  • Open the eggs one at a time and put them into a coffee cup. Create a vortex in the water using a whisk / wooden spoon, slide the egg softly into it and cook them for 3-4 minutes with the water never boiling.
  • Important: Let eggs slide into the water once at a time and poach a max of 4 eggs at the same time.


Galette: the pan should be hot, but not too hot, because then the dough sets too quickly and you have thick but small galettes. The trick is to find the point at which the dough can still be spread easily, but the pan is still hot enough to form these nice bubbles in the dough.
Fish: if you don’t like fish, simply skip it. You can either just be happy with the veggie version or you can substitute it with some prosciutto.