Buckwheat Galette with Bacon, Goat Cheese & Honey

Heat a pan and add the bacon lardons. Cook for 5 to 6 minutes over high heat, stirring, until nicely browned. Keep warm.

Meanwhile, slice the goat cheese log into rounds.

Melt a knob of butter in a crêpe pan or large skillet over medium heat. Place the buckwheat galette in the pan.

Spread the crème fraîche over the center of the galette. Season with pepper, then add the bacon and goat cheese rounds and cook for 1 to 2 minutes.

Once the goat cheese has melted, fold the galette into a square or a half-moon shape. Continue cooking for 1 more minute.

Serve the galette with a drizzle of honey and crushed walnuts on top. Pair it with a green salad dressed to taste. Enjoy!