Savory Galette (Vegetable Galette) (2024)

FAQs

What are the three different types of galettes? ›

The three most common types of galette are galette Breton, galette de rois, and fruit galette. A galette Breton is a buckwheat crepe. A galette de rois is a type of flat cake made with pastry dough. Finally, a fruit galette is a freeform pie shaped around the filling.

Adding cornstarch to the fruit filling and brushing the inner crust with egg white ensures a perfectly crisp bottom.

This tomato galette is a stunning main dish for a summer dinner. We often enjoy it alongside a salad filled with more peak-season produce. It goes especially well with this zucchini salad, this arugula salad, or this golden beet salad. You can't go wrong with a simple green salad either.

First, galettes don't require a par bake like quiches do, which speeds up the baking time. Secondly, they are easier to travel with and share. Lastly, there's more crust to filling ratio. Usually the filling in a quiche is quite liquidy, which would just leak out of a free-form pie like a galette.

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.

The French have been serving up galette des rois since the 14th-century. Traditionally, it's served on January 6th – the 12th day of Christmas – to celebrate the Epiphany, a religious feast day commemorating the arrival of the Three Kings to the manger where Jesus was born.

I can put together a pie, but in the summer, I usually end up going for its less finicky cousin, the galette. A galette, if you're unfamiliar, is a kind of open-faced, freeform pie. The dough for the crust is the same as a traditional pie, but the structure of the dessert is different.

Make ahead: Dough can be made up to 3 days in advance and stored in the refrigerator or frozen for up to 3 months. Storage: Galette is best eaten the day it is baked. Store leftovers, loosely covered, at room temperature for up to 2 days.

Leaks happen if there is a crack in the crust, or a low point where the liquids of the filling get through. It can look a bit intimidating on the baking sheet, but once you transfer the galette to a serving platter or cutting board, you won't even notice that a leak happened.

The “king” is represented by the fève, once a fava bean, now a porcelain or plastic figurine, hidden inside the cake. The person who discovers the fève in their serving is declared le roi (the king) or la reine (the queen) and gets to wear the golden paper couronne (crown) that comes with cake.

What do you drink with galette? ›

Galettes and wines: slightly gourmet matches

Opt for a lively and young wine, based on Chardonnay, or a sparkling wine like the Crémant d'Alsace or the Crémant de Bourgogne.

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.

Three common types include the Galette Breton, Galette de Rois, and Fruit Galette.

Turns out, a galette and a crostata are essentially the same thing (one French, one Italian). Both of them differ from tarts in the sense that a tart is baked into a tart pan. Crostatas and galettes are typically free-form and rustic, with the dough edges folded up around the filling, which can be savory or sweet.

Whereas pies and tarts are baked in a mould or dish, galettes are freeform; laid on a flat sheet, its edges are turned up and folded inward by hand, producing a rustic appeal and a distinct shape—while tarts and pies have crusts that are wither straight or widen at the mouth, the mouths of galettes are smaller than its ...

The 3 classifications of cakes are shortened, un-shortened, and chiffon type. 3. Shortened cakes use solid shortening like butter. Un-shortened cakes don't use shortening.

The simple answer is that a galette is a savoury crêpe. Galettes are made with buckwheat flour instead of usual flour varieties. This gives them a slightly stronger flavour than a normal crêpe or pancake and also means they're gluten free.

A: I think galettes are thin cookies. The sables are much thicker shortbread, but are crisp and crumbly... good for dunking in tea/coffee/milk.

The main distinction between a Palet Breton and Galette biscuit is the thickness - the latter is thinner yet large in size, and former goodies are smaller yet thicker. Another key characteristic of Palets is their uniquely crumbly texture and soft consistency.