Smart | Breton Galette with Sautéed Vegetables, Tomino del Boscaiolo + Fresh Tomino

**Prepare the batter**:

- In a bowl, pour the buckwheat flour and form a well. Add the egg, salt, and a pinch of pepper.

- Mix gently, incorporating the cold water a little at a time, until you obtain a smooth batter.

- Cover the bowl with plastic wrap and let rest in the refrigerator for at least 1 hour.

**Prepare the filling**:

- Wash and clean the peppers, removing seeds and inner membranes. Cut them into thin strips.

- In a pan, heat a generous drizzle of EVOO and add the peppers. Cook for about 10 minutes, seasoning with salt and pepper.

- Add the brown sugar, tomato paste, and white wine vinegar. Continue cooking for another 5-7 minutes, until the peppers are well caramelized.

**Cook the galettes**:

- After the batter has rested, heat a pan with a little butter.

- Pour a full ladle of batter into the center of the pan and rotate it to distribute the batter evenly. Cook for about 1 and a half minutes.

- Flip the crepe and fill with the fresh tomino and sautéed vegetables, leaving a little edge free.

- Fold the edges inward, forming a square.

- Meanwhile, heat the Tomino del Boscaiolo in a pan with a drizzle of EVOO, cooking it on both sides for 2-3 minutes until hot and melty.

- Place the hot tomino in the center of the galette.