Galettes with AOP Fourme d’Ambert


Preheat the oven to 180°C.

Rinse and finely chop the parsley.

Peel the spring onions and finely chop.

Pour the quinoa and the bulgur into a saucepan of boiling water. Cook for around 10 min., then drain.

In a hot frying pan with a drizzle of olive oil, sauté the chicken fillet and let cook for 10 min. Let cool, then dice

Dice the Fourme d’Ambert.

In a mixing bowl, combine the grains with the beaten eggs, Fourme d’Ambert, chicken, onions, parsley, salt and pepper.

Next, form the galettes using a round biscuit cutter and place them on a baking sheet covered with parchment paper.

Bake for about 10 min.

Chef’s tip

Serve these galettes with a yogurt, mint and chive sauce.