A galette is a term used in French cuisine to describe various types of flat, round, or freeform crusty cakes. It can refer to both sweet and savory dishes, and the term is often used to describe cakes that dont require a tin. The lack of a tin makes galettes especially popular as they’re easily adaptable and far more forgiving to make than traditional tart-making. There are different types of galettes, including:
- Breton galette: a pancake made with buckwheat flour usually with a savory filling.
- Galette des Rois: a notable variety of the cake type of galette, eaten on the day of Epiphany.
- Rustic tart-like galette: a common form of galette that resembles a type of single crust, free-form pie with a fruit filling and the crust folded partway over the top of the filling.
A galette is a rustic French tart: a round, flat freeform pie. It can have fruit fillings like strawberries, blueberries, raspberries, apples, pears, peaches, plums, or cherries. They can also be savory, with fillings like tomatoes, cheese, sauteed mushrooms, and more. A galette is simple and fun to make at home, and the key is the flaky buttery pastry crust that encases the filling. The basic steps for making a galette recipe include making the dough, refrigerating the dough, assembling the galette, baking, and cooling.
