Mid-September.
In the South, people are firing up their last barbecues and picking their final sun-warmed tomatoes.
But up North and in the mountains, the morning dew lingers stubbornly, and evenings are already calling for soups and herbal teas.

Let’s head to Brittany, where a galette is always in season.
Here’s a rustic one: a leftover barbecued andouillette, some seasonal chanterelles, a handful of tender cabbage hearts to announce autumn, and just enough Comté to round it all out.

An intriguing galette — three out of four ingredients at a time. Try it and see: chanterelles, andouillette, cabbage, Comté… any combination of three works perfectly, but all four together somehow clash. Funny, isn’t it?

For Two Galettes

• 100 g buckwheat flour

• ½ beaten egg

• 6 leaves of green cabbage heart

• 1 precooked andouillette (preferably grilled on the barbecue)

• 250 g chanterelle mushrooms

• 80 g grated Comté cheese

Method

1. Prepare the batter
   In a bowl, whisk together the buckwheat flour and beaten egg with about 200 ml of water until you get a smooth batter.
   Let it rest, then adjust the consistency to suit your pan or galettière and your personal habits.

2. Braise the cabbage
   Remove the tough central ribs from the cabbage leaves, slice them into thin strips, and braise for about 20 minutes until tender.

3. Sauté the chanterelles
   Heat a splash of oil in a pan over medium heat and sauté the chanterelles for about 10 minutes until fragrant and lightly golden.

4. Slice the andouillette
   Cut it into about 12 thin slices.

Cooking the Galettes

• Pour a ladle of batter onto a hot, lightly greased pan.

• Cook for 1 minute until the underside sets, then flip.

• Top with your chosen fillings, finishing with the Comté on top.

• Cook for 2 to 3 minutes, until the cheese is melted and gooey.

Serve piping hot and enjoy the changing seasons on a plate.