The most popular, called a complet, includes ham and egg and often a spoonful of fresh cheese. The filling for a paper-thin Breton galette is always simple. ^ Anne Willan (2007), The Country Cooking of France, San Francisco, Calif.: Chronicle Books, p. 236, ISBN 978-0-8118-4646-2, GALETTES BRETONNES AU SARRASIN.^ a b c Music, Carla Lalli (September 2019).^ See several such recipes in Deborah Madison, Vegetarian Cooking for Everyone."Free-form Rustic Tarts: Whether Sweet or Savory, a Galette is Less Fussy than a Traditional Tart and Offers More Crisp Crust".
Another variety is a hot sausage wrapped in a galette (called galette saucisse, a tradition of Rennes, Brittany) and eaten like a hot dog. In France this is known as a galette complète (a complete galette). 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. It is frequently garnished with egg, meat, fish, cheese, cut vegetables, apple slices, berries, or similar ingredients. Buckwheat was introduced as a crop suitable to impoverished soils and buckwheat pancakes were known in other regions where this crop was cultivated, such as Limousin or Auvergne.
This type of galette is a large, thin pancake mostly associated with the region of Brittany, where it replaced at times bread as basic food, but it is eaten countrywide. 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. Their imperfections are what set them apart-in fact, the less you do, the better they look." Breton galette They're rustic and inviting come as you are. īon Appétit magazine has written of such galettes, "They're casually impressive and photogenic, but in that 'Oh, I just threw this together' way. Fruit galettes can be served warm or with ice cream. The pastry base is often homemade but can also be commercially purchased leftover supplies such as graham crackers can be employed as well. Various spices, zests, or peppers can be added in the preparation process if desired. The fruits used in these types of galettes are typically seasonal and can include one or more of apples berries such as strawberries or blueberries or stone fruits such as peaches, plums, nectarines, or cherries. The website defines the term galette as "a 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 risen doughs like brioche, or with a sweet pastry crust." Peach, blueberry, and alpine strawberry galette In French Canada the term galette is usually applied to pastries best described as large cookies.Ī 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. Of the cake type of galette, one notable variety is the galette des Rois ( King cake) eaten on the day of Epiphany. Galette (from the Norman word gale, meaning "flat cake") is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette ( French: Galette bretonne Breton: Krampouezhenn gwinizh du), a pancake made with buckwheat flour usually with a savoury filling.
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