Breton Buckwheat Galette with Warm Apple Compote and Toasted Almonds

In a bowl, whisk 80g buckwheat flour with 160ml water and a pinch of salt until smooth; let rest for 30 minutes to hydrate the flour.

Poach the chicken breast in gently simmering water until cooked through, then shred finely.

In a small saucepan, simmer the diced apples with a splash of water and a dash of cinnamon over medium heat until soft and compote-like, about 8 minutes.

Heat a non-stick crepe pan or seasoned cast iron skillet over medium-high heat. Brush lightly with a touch of oil.

Pour the batter into the center and tilt the pan to coat the bottom thinly. Cook until the edges lift and the center sets, about 2 minutes.

Add the shredded chicken and warm apple compote to the center, folding the edges of the galette toward the middle to create a square frame.

Slide onto a warm plate, sprinkle with toasted slivered almonds, and serve immediately while the galette is crisp and the center is warm and fragrant.