Galette

Galette(from theNormanwordgale, meaning 'flat cake') is a term used inFrench cuisineto designate various types of flat round or freeform crustycakes,or, in the case of aBreton galette(French:Galette bretonne[galɛtbʁətɔn];Breton:Krampouezhenn gwinizh du), a pancake made withbuckwheatflour usually with a savoury filling. Of the cake type of galette, one notable variety is thegalette des Rois(King cake) eaten on the day ofEpiphany. InFrench Canadathe termgaletteis usually applied to pastries best described as largecookies.
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.The website joyofbaking.com defines the term galette as "a French term signifying a flat round cake that can be either sweet or savory and while [recipes can use] puff pastry as a base, they can also be made from risen doughs like brioche, or with a sweet pastry crust."
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.Various spices, zests, or peppers can be added in the preparation process if desired.The pastry base is often homemade but can also be commercially purchased;leftover supplies such as graham crackers can be employed as well.Fruit galettes can be served warm and/or with ice cream.
Bon Appétitmagazine has written of such galettes, "They're casually impressive and photogenic, but in that 'Oh, I just threw this together' way. They're rustic and inviting; come as you are. ... Their imperfections are what set them apart—in fact, the less you do, the better they look."
Savory galettes are a versatile and rustic form of tart, distinguished by their free-form crust that encases a variety of savory fillings. Unlike traditional tarts or pies, galettes are made by folding the edges of a single sheet of dough over the filling, leaving the center exposed. This method results in a visually appealing, golden-brown crust that adds a delightful crunch to each bite.
Common fillings for savory galettes include a mix of vegetables, cheeses, meats, and herbs. They can be eaten as a main course or as a side dish. Popular combinations include spinach and feta, mushrooms and Gruyère, and ratatouille-style vegetables.
Heirloom tomato galettes are a variant of the savory galette, showcasing the vibrant flavors and colors of heirloom tomatoes. Heirloom tomatoes are known for their unique shapes, sizes, and rich taste. Typically, the heirloom tomatoes are sliced and arranged over a bed of cheese, such as ricotta, mozzarella, or goat cheese, often accompanied by herbs like basil or thyme. The edges of the dough are then folded over the filling, leaving the colorful tomatoes visible in the center.
Heirloom tomato galettes are often enjoyed at picnics, brunches, or as a light dinner.
Mushroom and Gruyère galettes are another popular type of savory galette. Typically, a variety of mushrooms such as cremini, shiitake, and oyster mushrooms are sautéed with garlic and thyme until tender and fragrant. The mushrooms are then layered over a bed of Gruyère cheese. The dough is folded over the edges of the filling, creating a rustic, golden-brown crust.
Ratatouille galettes take inspiration from the classic French dish,ratatouille, which features a mix of summer vegetables such as eggplant, zucchini, bell peppers, and tomatoes. These vegetables are thinly sliced and layered over a bed of ricotta or goat cheese, often seasoned with garlic, herbs de Provence, and olive oil. The vegetables are arranged in a visually appealing pattern, and the edges of the dough are folded over to create a rustic border.
Galette, which is more properly called Breton galette, is also the name given in most Frenchcrêperiesto savourybuckwheatflour pancakes, while those made fromwheatflour, much smaller in size and mostly served with a sweet filling, are brandedcrêpes. This type of galette is a large, thinpancakemostly associated with theregionofBrittany, where it replaced at times bread as basic food, but it is eaten countrywide. Buckwheat was introduced as a crop suitable to impoverished soils and buckwheat pancakes were known in other regions where this crop was cultivated, such asLimousinorAuvergne.
It is frequently garnished with egg, meat, fish, cheese, cut vegetables, apple slices, berries, or similar ingredients. One of the most popular varieties is agalettecovered with gratedEmmental cheese, a slice ofham, and an egg cooked on the galette. In France this is known as agalette complète(a complete galette).Another variety is a hotsausagewrapped in a galette (calledgalette saucisse, a tradition ofRennes, Brittany) and eaten like ahot dog.
The Guianan galette (more commonly known as the Creole galette) is a traditional pastry ofFrench Guianan cuisine.  This is a Creole variant of thegalette des roiswhich is eaten as a dessert duringEpiphany.
It can be garnished withcream,coconut,guava, etc.  It is consumed throughout theCarnivalperiod (from the Epiphany until Lent, beginningAsh Wednesday) and preferably accompanied by champagne.