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1
Whisk together flour and salt in large bowl.
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2
Beat egg and honey with 2 cups cold water.
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3
Using electric mixer, gradually beat egg mixture into flour mixture until batter is smooth.
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4
Beat 6 to 10 minutes, or until batter is light and thickened slightly.
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5
Cover with plastic wrap, and refrigerate 12 to 24 hours.
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6
Preheat oven to 200F, and place large baking sheet on oven rack.
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7
Whisk 1/2 to 1 cup water into chilled galette batter to thin.
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8
Lightly grease 9-inch nonstick skillet with canola oil.
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9
Heat skillet over medium heat.
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10
When skillet is hot, pour in 1/3 cup batter, lifting and turning pan to swirl batter so it coats bottom of pan.
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11
Cook 2 to 3 minutes, or until edges begin to brown and center is dry.
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12
Loosen edges of galette, and flip with spatula, then sprinkle with 2 Tbs.
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13
grated Gruyere.
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14
Cook 30 seconds to 1 minute, or until cheese begins to melt.
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15
Fold in half, and place 1 goat cheese round in center.
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16
Fold galette in half once more to make fan shape.
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17
Place 1 more goat cheese round on top of galette, and transfer to baking sheet in oven to keep warm.
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18
Repeat with remaining batter and filling ingredients.
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19
Sprinkle each galette with cracked black pepper, if using.
