, ,

A little slice of heaven, equally welcome for an informal dinner or a special occasion. I made it from Cheergerm’s recipe (which boasts far lovelier photos than mine), but I used Gruyère because I couldn’t get the Comté cheese. Maybe next time… and there will definitely be a next time.


For this galette, I used my ovenproof Calphalon skillet, and there was no sticking… but the fat in the dish ensured that, I think.

I was afraid my version wouldn’t have the crispy brown edges (the very best part), but no worries!