What excites me too about Spring is all the lovely fruit and vegetable that come with it: Swiss chard, asparagus, radishes, beets, baby potatoes, blood oranges, rhubarb, etc.
And my favourite vegetable still in season this March: leek!
Galettes is the name we give in France to savoury buckwheat crepes. They originate from Brittany and can also be called galette de sarrasin or galette de blé noir (sarrasin is for buckwheat, blé noir translates into black wheat).
The only times I eat them is either in a crêperie or back in France in my family home as my mother owns a special pan to make them.
I do not own one of those beautiful (and very heavy) pans but I love the flavour of buckwheat, especially in crusts for tarts or tartlets. I decided to make a lovely quiche with some delicious Irish leeks. I was craving for cheese, and especially for a taste of something new to me, so I decided to take my Spring ramblings towards Sheridans Cheesemongers. There, I found a lovely Irish goat cheese log made by St Tola and I realised it would be perfect for the quiche I had in mind. I also tried some other Irish cheeses that were delicious but let's go back to the point: the leek and goat cheese quiche recipe!