Ingredients

cheese sauce

• knob of butter (30g)
• 1 tbsp flour (30g)
• milk (400ml)
• handful of Comté cheese, grated

galettes

• wholemeal flour (200g)
• pinch salt
• 2 eggs
• milk (300ml)
• knob of butter

filling

• handful of sun-blushed tomatoes
• 3 spring onions
• few slices of cooked ham
• handful of parsley

Recipe

melt the butter in a pan and stir in the flour to form a paste.
pour the milk into the flour paste a bit at a time, making sure it is boiling again before pouring in the next batch.
let the sauce simmer for a few minutes and then add the cheese, season and keep warm.
put wholemeal flour, salt and eggs in a bowl and whisk to form a paste.
add the milk slowly and whisk until combined and lump free.
hack up the spring onion, ham, sun-blushed tomatoes and parsley all together.
heat a frying pan and melt the butter until it bubbles.
ladle the galette mix into the pan to just coat the bottom.
cook until it is golden underneath and begun to dry out on top, then flip and cook for another minute until it is cooked.
lay on a serving plate and add tomatoes, onions and ham mix in a line own the middle, before spooning on a little of the sauce.
roll up into a cigar shape, ladle on extra cheese sauce and garnish with parsley to serve.

makes 4