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

FAQs

Do you eat galette hot or cold? ›

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.

Galettes refer to the catch-all term for a pastry base, topped with either sweet or savoury fillings with the edges roughly folded in to create a gorgeous, rustic-looking bake.

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.

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.

Don't skip the cornstarch in the recipe, to avoid a runny filling and soggy bottom. Drain the excess liquid from the peach mixture as you add them to the crust. Most importantly, be sure to cook the galette completely. The galette is fully baked when the crust is deep golden brown and the peaches are bubbling.

Serving Traditions

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.

The galette itself is simple: puff pastry covering a disc of damp frangipane, hidden within which is a china bean or charm; the person who gets this charm becomes king for the day and is crowned with the gold-paper crown which comes automatically with the cake as sold in French pâtisseries.

The Galette du Rois, a French cake baked specifically in early January, does this in perfect style, to celebrate the Epiphany which is celebrated 12 days after Christmas on the 6th of January.

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.

Flour

Galette / Main ingredient

Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures.

Wikipedia

How do you know when galettes are done? ›

The galette will bake for about 35-50 minutes. You know it is done when the fruit is bubbling and the crust is crisp and a deep golden brown. Let the galette cool for a few minutes in the pan and then use the parchment paper to carefully transfer it to a cooling rack.

Crostata. A crostata is an Italian version of the French galette that can be sweet and savory, too.

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.

Well, the tradition of Galette des Rois began some 700 to 800 years ago in France, in the 14^th century. The tradition is to have this cake on the 12^th day of Christmas, i.e., January 6^th. However, it is enjoyed throughout January with friends and family. Galette des Rois is eaten to celebrate the Biblical Epiphany.

Can you make a galette ahead of time? Yes! You can make the filling and dough and chill it in the refrigerator overnight, then assemble the galette the next day when you're ready to bake it.

You can eat them hot, warm or cold (as opposed to traditional pie, which must cool completely before slicing), on their own or topped with ice cream or whipped cream. I like to slice my galette while warm right on the baking sheet and serve slices on plates with big scoops of vanilla bean ice cream.

Fruit Pies & Galettes

If by chance there is any left after that time, it should be refrigerated. To refresh your pie or galette, bake it at 325°F for around 10 minutes.

Let galette cool completely in the pan on a rack. Remove to a cutting board. Slice and serve. Galette will keep covered at room temperature for two days, or in the refrigerator for up to five.

Loosen tart from parchment and carefully slide onto wire rack using two spatulas; let cool until warm, about 30 minutes. Cut into wedges and serve with vanilla ice cream, if desired. Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.