A common form of galette resembles a type of single crust, free-form pie with a fruit filling and the crust folded partway over the top of the filling. French term signifying a flat galetter cake that can be either sweet or savory and while puff pastry as a base, they can also be made from yeast risen doughs like brioche, or with a sweet pastry crust.
Various spices, zests, or peppers can be added in the preparation process if desired. Bon Appétit magazine has written of such galettes, “They’re casually impressive and photogenic, but in that ‘Oh, I just threw this together’ way. Their imperfections are what set them apart—in fact, the less you do, the better they look. Galette, which is more properly called Breton galette, is also the name given in most French crêperies to savoury buckwheat flour pancakes, while those made from wheat flour, much smaller in size and mostly served with a sweet filling, are branded crêpes. It is frequently garnished with egg, meat, fish, cheese, cut vegetables, apple slices, berries, or similar ingredients. One of the most popular varieties is a galette covered with grated Emmental cheese, a slice of ham, and an egg cooked on the galette. This is a Creole variant of the galette des rois which is eaten as a dessert during Epiphany.
Free-form Rustic Tarts: Whether Sweet or Savory, a Galette is Less Fussy than a Traditional Tart and Offers more Crisp Crust”. See several such recipes in Deborah Madison, Vegetarian Cooking for Everyone. The Country Cooking of France, San Francisco, Calif. A common form of galette resembles a type of single crust, free-form pie with a fruit filling and the crust folded partway over the top of the filling. French term signifying a flat round cake that can be either sweet or savory and while puff pastry as a base, they can also be made from yeast risen doughs like brioche, or with a sweet pastry crust. Various spices, zests, or peppers can be added in the preparation process if desired.
Bon Appétit magazine has written of such galettes, “They’re casually impressive and photogenic, but in that ‘Oh, I just threw this together’ way. Their imperfections are what set them apart—in fact, the less you do, the better they look. Galette, which is more properly called Breton galette, is also the name given in most French crêperies to savoury buckwheat flour pancakes, while those made from wheat flour, much smaller in size and mostly served with a sweet filling, are branded crêpes. It is frequently garnished with egg, meat, fish, cheese, cut vegetables, apple slices, berries, or similar ingredients. One of the most popular varieties is a galette covered with grated Emmental cheese, a slice of ham, and an egg cooked on the galette. This is a Creole variant of the galette des rois which is eaten as a dessert during Epiphany. Free-form Rustic Tarts: Whether Sweet or Savory, a Galette is Less Fussy than a Traditional Tart and Offers more Crisp Crust”.
See several such recipes in Deborah Madison, Vegetarian Cooking for Everyone. The Country Cooking of France, San Francisco, Calif. A common form of galette resembles a type of single crust, free-form pie with a fruit filling and the crust folded partway over the top of the filling. French term signifying a flat round cake that can be either sweet or savory and while puff pastry as a base, they can also be made from yeast risen doughs like brioche, or with a sweet pastry crust. Various spices, zests, or peppers can be added in the preparation process if desired. Bon Appétit magazine has written of such galettes, “They’re casually impressive and photogenic, but in that ‘Oh, I just threw this together’ way.
Their imperfections are what set them apart—in fact, the less you do, the better they look. Galette, which is more properly called Breton galette, is also the name given in most French crêperies to savoury buckwheat flour pancakes, while those made from wheat flour, much smaller in size and mostly served with a sweet filling, are branded crêpes. It is frequently garnished with egg, meat, fish, cheese, cut vegetables, apple slices, berries, or similar ingredients. One of the most popular varieties is a galette covered with grated Emmental cheese, a slice of ham, and an egg cooked on the galette. This is a Creole variant of the galette des rois which is eaten as a dessert during Epiphany. Free-form Rustic Tarts: Whether Sweet or Savory, a Galette is Less Fussy than a Traditional Tart and Offers more Crisp Crust”. See several such recipes in Deborah Madison, Vegetarian Cooking for Everyone.
The Country Cooking of France, San Francisco, Calif. A common form of galette resembles a type of single crust, free-form pie with a fruit filling and the crust folded partway over the top of the filling. French term signifying a flat round cake that can be either sweet or savory and while puff pastry as a base, they can also be made from yeast risen doughs like brioche, or with a sweet pastry crust. Various spices, zests, or peppers can be added in the preparation process if desired. Bon Appétit magazine has written of such galettes, “They’re casually impressive and photogenic, but in that ‘Oh, I just threw this together’ way. Their imperfections are what set them apart—in fact, the less you do, the better they look.