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

FAQs

What to serve with a savory galette? ›

Pair savory galettes with a salad, or something light. Galettes are often on the rich and heavy side, so a side salad balances your meal. Serve savory galettes as a meal or an appetizer. You can serve large slices of savory galette as a main course, or in smaller portions for a delicious appetizer.

What Is a Galette? A galette is a French pastry similar to a tart or a pie; it's essentially pastry dough wrapped over a filling made from fruit, sugar, and butter. This free-form pie-like pastry doesn't require a special pan — just a nice flat surface for baking.

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.

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.

Bake on a baking sheet placed on top of the baking stone. 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 cake contains a lucky charm (une fève) which originally was a broad bean (fève means broad bean in French). Whoever found the charm in their slice of galette, becomes King or Queen. At the beginning of the 20th century, the lucky charm started being made of china.

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 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.

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 ...

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.

What is a galette bretonne? ›

Galette Bretonne

Essentially a crepe (or pancake) made with buckwheat flour, it was a staple food in the region during the fourteenth and fifteenth centuries, as buckwheat was an easy, hardy crop to grow that was readily available.

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.

La Grande Galette is a biscuit from france, made in Brittany Region.

The galette des rois is a flat flaky pastry traditionally filled with an almond paste. And like the crêpes eaten in February for Candlemas, it has its own customs. Somewhere inside the galette is a fève – in the olden days this was actually a literal fève (dry bean), but these days, little ceramic figurines are used.

Crêpes are often topped with sweet condiments i.e. caramel, cream, chocolate and fresh fruits. It is often served as a dessert, which explains why it is smaller compared to its savoury counterpart. Galettes are typically savoury and made using gluten-free buckwheat flour as opposed to regular flour.

Keep it simple with romaine hearts (grilled if it's the season; you can do it while the soufflé is in the oven), or mixed baby greens—especially something peppery like arugula. Skip the creamy dressing and serve a tangy vinaigrette with balsamic vinegar and olive or walnut oil.

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.

Bake about 12 minutes, until the pastry has browned and the top is bubbling. Serve warm or cool, with ice cream or frozen yogurt.

These include poultry meats like chicken, turkey, goose, and duck. They're also added on pork, lamb, and fish meat dishes, from sausages, pies, stews, and grilled barbeque meat. Savory is also popularly used on beans. However, summer savory is usually paired with lighter dishes like eggs and summer vegetables.