22 Gourmet-Tier Savory Galette Recipes That Will Stun The Dinner Table (2024)

FAQs

What are the three different types of galette? ›

For this recipe, we use puff pastry to keep things super easy! What are the three different types of galette? The three most common types of galette are galette Breton, galette de rois, and fruit galette.

Fruit galette

The website joyofbaking.com defines the term galette as "a French term signifying a flat round cake that can be either sweet or savory and while [recipes can use] puff pastry as a base, they can also be made from risen doughs like brioche, or with a sweet pastry crust."

The Galette des Rois is essentially frangipane encased within puff pastry and decorated by making cuts in the surface of the pastry. It's served in slices and can be eaten both hot and cold.

Galette can be eaten with your hands, especially if it is served as a casual snack or appetizer. However, if the filling is particularly juicy or the galette is served as part of a formal meal, it is best to use utensils to avoid any mess.

Pie, is by definition, baked and served in a sloped sided dish. Galettes are totally freeform, no pan, fancy adornments or crimping necessary. Think of a pie as the undergarment equivalent of wearing Spanx.

Galette des Rois is a beloved tradition in France – who will get the King cake baby? Find a galette recipe to make your own at home. All over France in January millions of children excitedly bite into a flaky pastry cake hoping to come upon a tiny toy or trinket.

Crostata is an Italian term, and galette is French; however, by definition, you can use these terms interchangeably. They're referring to the same, easy and distinctly elegant dessert. By whichever name, this free-form pastry is always a great choice when you find yourself with a bounty of peak season produce.

The word 'galette' comes from the Norman word 'gale', meaning flat cake, and is often used in French cuisine to talk about cakes that don't require a tin, although it can also refer to round, flat cakes and the cheesy Breton galettes described below.

Whereas pies are baked in a sloped pie pan, often with a top crust or open with crimped edges, galettes are freeform, and baked right on a baking sheet. The edges of the galette are folded over the center filling, leaving a wide opening from which the filling can be seen.

For an extra pop of flavor and texture, coat the bottom of the galette with semolina flour, crushed cookies, or breadcrumbs before adding the filling. Add about a quarter cup as a base layer before adding the fruit. The crumbs will soak up the juices from the filling, so the bottom of the crust stays protected.

How do you keep the bottom of a galette from getting soggy? ›

Preventing Soggy Bottoms

Because you can't par-bake a galette crust to prevent the fruit's juices from making the crust soggy, many folks brush their galette crust with egg white or make a layer of crushed cookies or cake crumbs, either of which work fine.

Whether making a sweet or savory galette, a soggy bottom can be difficult to avoid because the fruits or vegetables in the filling release water as the galette bakes. Here at ATK, we've come up with many crisp-crust solutions, such as parcooking the vegetables in the filling or macerating and draining the fruit.

Somewhere within the glorified galette hides a charm known as a “féve” – traditionally this was a bean but it's now more commonly a plastic trinket which many people collect to mark their years of good fortune.

Originating in Norman times – when it was known as a gale – the term simply refers to a 'flat cake'. Over time (and depending on what part of France you're in), it's become a catchall term for a variety of different sweet and savoury bakes, all as delicious as each other.

The galette des rois is a cake traditionally shared at Epiphany, on 6 January. It celebrates the arrival of the Three Wise Men in Bethlehem. Composed of a puff pastry cake, with a small charm, the fève, hidden inside, it is usually filled with frangipane, a cream made from sweet almonds, butter, eggs and sugar.

Three common types include the Galette Breton, Galette de Rois, and Fruit Galette. Galette Breton: This is the French term for a savory buckwheat crêpe that's associated with Brittany, France. It includes the Galette Complète, which is a buckwheat crepe filled with meat, cheese, and an egg.

In Provence, “gâteau des rois” replaces “galette des rois”

There are two kinds of King Cakes in France. In Provence, the frangipane (almond cream) based “galette des rois” – Epiphany's traditional pastry – is replaced by the “gateau des rois”, a ring-shaped brioche decorated with candied fruits.

We can find 2 types of galette des rois : puffed pastry generally filled with almond paste. or a brioche with candied fruits.