Although we like touse these three terms—crostata, galette, and tart—largely interchangeably when talking about folding fresh fruittossed with a little sugar into buttery pastry dough, there arein fact reasons why threedifferentwords exist. Now that we're heading into the warmer months and peak juicyproduce season, let's go ahead and clarify what distinguishes thesedesserts from one another.
By Sara Tane and Sara Tane Updated April 10, 2017
Stone Fruit Crostata
Credit: Getty Images; Nata_vkusidey
The time has finally come where we can leave our houses without a jacket, and drink iced beverages without our fingers breaking off. *Cue excessive cheering.* The coming of this new season also means one very important thing—a fresh wave of produce is finally here. And because we are not heathens, it goes without saying that our favorite way to cook with and consume copious amounts of in-season fruit is to eat it wrapped in a buttery envelope of warm dough. You've probably noticed, there are a number of names tossed around when comes to baking fresh fruit into a buttery-delicious crust. Some of the most commonly used (and used interchangeably): crostata, galette, and tart. And even though the three desserts associated with each title share quite a bit in common, it’s important to draw what line there is to be drawn between them… mostly because we’d hate for you to be that fool completely confusing your fruity desserts. It’s a total party foul.
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Crostata
This rustic dessert consists of a rolled out piece of dough (typically flour, sugar, butter, salt, and water) which is then piled up with fruit (or veggies... savory crostatas are real, and real tasty!) in the center. The edges of the dough are folded in about an inch or so to create crust, and usually get an egg wash and some coarse sugar on top. These babies are free-form, so they’re cooked on a flat sheet, and no two will look the same. That simple, unpolished look is what makes this dessert so effortless and charming.
Galette
Got you! So, we know that we implied that these desserts are not all the same, but when it comes to crostatas and galettes, the only difference is linguistic. 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.
Cranberry-Orange Tart with Browned Butter Crust
Credit: Tara Donne; Styling: Heather Chadduck Hillegas
Tart
Okay, this one is actually a little different from the other two. What defines a tart is the pan in which it is baked (intuitively named a tart pan). Depending on the style of the pan, a tart can be made rectangular, square, or circular, and they vary vastly in size and in depth (although most are typically quite shallow). The beauty of a good tart pan is that the bottom is removable, so unlike pies, tarts are usually served unmolded from the sides of the pan—you know, like the way you’d serve a cheesecake that was baked in a springform pan. Thus, you end up with a stunning, free-standing dessert with pretty fluted edges that’s worthy of perching on your favorite cake stand. In order to release from the pan without damage, tart crusts will often be a bit more shortbread-like, as opposed to the flakey pie dough typically used for crostatas and galettes. But, like crostatas and galettes, these can go either savory or sweet, and we certainly do not discriminate here.
Whether you opt for a crostata, galette, or tart, may this be the most important takeaway here—if fruit-based, always serve with a scoop of vanilla ice cream. Seriously, always.
By Sara Tane and Sara Tane
FAQs
galette (gah-leht): n. A round, flat cake with a flaky pastry crust, originating in France. 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.
What is the difference between a galette and tart tatin? ›
In order to release from the pan without damage, tart crusts will often be a bit more shortbread-like, as opposed to the flakey pie dough typically used for crostatas and galettes. But, like crostatas and galettes, these can go either savory or sweet, and we certainly do not discriminate here.
What is the Italian version of galette? ›
A crostata is essentially an Italian version of what the French would call a galette: a flat, free-form pie. It may be baked in a pie pan too, often seen with a simple cross-hatch topping of crust, but we love the rustic and fuss-free style of baking it right on a sheet pan.
What is the French version of crostata? ›
In France a fruit galette (crostata in Italia) is a rustic tart - no tart pan or ring, just a rolled out round of dough topped with a mound of fresh fruit then baked to golden crust perfection.
What is a key characteristic that distinguishes tarts from galettes? ›
The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust. Galettes – This is basically a pie made without using a pie dish, but because that would be too simple galettes can be made with any type of pastry dough.
How do you keep the bottom of galette from getting soggy? ›
Adding cornstarch to the fruit filling and brushing the inner crust with egg white ensures a perfectly crisp bottom.
Which is the most famous galette in France? ›
The galette des rois, in its simple version, is a flaky pastry with notches incised across it and browned in the oven. It is usually served with various preparations: frangipane, fruit, chocolate, cream, etc.
Why is it called a galette? ›
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.
What is crostata made of? ›
Crostata
| Crostata with honey and apricots |
|---|
| Type | Tart |
|---|
| Place of origin | Italy |
| Main ingredients | Pastry crust, jam or ricotta cheese, fruit |
| Variations | Crostata alla marmellata, crostata alla marmellata di albicocche, crostata alla Nutella, crostata di frutta, crostata di ricotta, many other sweet or savoury variations |
2 more rowsPizza does not mean pie in Italian. The closest equivalent to an actual pie in Italy is a “crostata,” which is basically a kind of tart. Then there's also a “torta,” which is more like a cake. Both of these are round foods you cut into slices, but neither would ever be referred to as a pizza.
Perhaps the most iconic Italian dessert, tiramisu appears on menus at restaurants not only throughout Italy but also all over the world.
What is the name of the cake traditionally eaten in Italy? ›
We Italians love to eat panettone and pandori at any time of day (yes, including breakfast!) Delicious on their own, both holiday cakes pair well with coffee and wine.
Is a crostata the same as a galette? ›
So do you guys know what the difference between a crostata an a galette is? Apparently nothing! The only difference is that a galette is French in origin, while a crostata is Italian. Aside from that, both are free form pies (that is, made from pie dough but not molded into a pie plate), often times filled with fruit.
What is a little dessert in French? ›
A petit four (plural: petit* fours, also known as mignardises) is a small bite-sized confectionery or savory appetizer.
What is a French cake called? ›
French 'gâteaux': a few of my favourites. Gateaux, cakes, and tortes all contain roughly similar ingredients, such as flour, eggs, sugar, and butter. However, a torte usually requires less flour. All of this loveliness is often layered. Tortes are very European – the most famous of which is the Viennese Sachertorte.
What does the French word galette mean? ›
flat , round pastry , pancake. (Translation of galette from the GLOBAL French-English Dictionary © 2018 K Dictionaries Ltd)
What's the difference between a gullet and a crostata? ›
What is the difference between a galette and a crostata? They're VERY similar! Galettes are French while Crostatas are Italian. Freeform, rustic pastries with fruit fillings.
What does crostata mean in English? ›
A crostata is an Italian baked tart or pie.
