Buckwheat flakes grind in a coffee grinder to a state of flour. Mix and sift buckwheat and wheat flour and soda.
Pour the dry ingredients into the large bowl, add the yogurt and butter, knead soft non-sticky dough.
App to send the dough in the fridge.
For the filling, cut the green onions and sweat it with a piece of butter for 5 minutes.
To the cooled onions add cream cheese, sour cream and loose eggs (a bit on the piss for lubrication of the pie).
Roll out the dough to a diameter of 30 cm, trying to make the edges thinner. Further, the cake can be formed directly on the parchment (the galette assumes a free form). I made a cake in a silicone mold with a diameter of 24 cm.
Move the dough into the mold and put the filling. Sprinkle with grated cheese.
The edges of the dough to fold on the filling, forming “folds” (photo molding from my other recipe, today somehow missed). Grease the rim with a laid egg, sprinkle with sesame seeds if desired.
Bake the galette at 150 degrees for 40-45 minutes until tender. Cake slightly cool, put out of the form on a serving dish and decorate with green onions.