Plum and cheese galette
1 ½ cups flour
½ cup buckwheat flour
½ teaspoon baking soda
1 teaspoon salt
6-7 tablespoons olive oil
½ cup warm water
80-100 g soft goat cheese
80-100 g Camembert or other soft French cheese
2-3 teaspoons of fine semolina
8-10 ripe and sweet plums
Gather all the dry ingredients from the first group in a deep bowl. Then bind them by adding the olive oil, egg and water. Knead a smooth and soft dough. Let rest a little.
Cover the work surface with a sheet of parchment paper. Place the dough on it. Sprinkle with flour, if necessary. Roll out the pastry into a thin oval sheet.
Sprinkle the pastry with a little semolina. Put plum halves on it and cubes of both cheeses. Give it a good grate of black pepper and garnish with a few sprigs of fresh thyme. Then carefully fold the edges of the dough over the filling.
Bake the plum galette in a preheated to 180°C oven until golden brown, about 30-40 minutes.