galette

Galette is a French term for a flat, round pastry or cake that can be either sweet or savory. In its simplest form, a galette is a free-form tart made by folding rough edges of dough over a filling without using a pie pan. The word covers a wide variety of regional specialties — from Breton buckwheat crêpes to the famous Galette des Rois, a puff pastry cake filled with almond cream and served on Epiphany.

What makes galettes appealing is their rustic, effortless style — they look beautiful without requiring perfect shaping or fancy equipment. Sweet versions are often filled with seasonal fruit, frangipane, or chocolate, while savory galettes can feature cheese, vegetables, ham, or eggs. Buckwheat galettes from Brittany are a category of their own, served as a main course with fillings like ham, egg, and Gruyère. This versatility makes the galette a favorite in both home kitchens and professional bakeries.

Explore more about galette — from classic French recipes and filling ideas to dough tips and serving suggestions — in the articles below.