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Galettes



Galette is a French term for a round, flat baked good that can be anything from what in English would be a cookie, a scone, a flat cake or a buckwheat crêpe.

In the English speaking world, Galette is generally taken to mean smallish rounds of flaky pastry, treated somewhat like a free-standing small pizza crust, on which savoury toppings or sweet fruit toppings are then baked. The edges may be folded up a bit.

Galette des Rois

In France, there is the "Galette des Rois" made for Twelfth Night (see separate entry.)

Galette de pommes

Galette de pommes de terre are potato pancakes (see separate entry.)

Galettes de Lisieux

Galettes de Lisieux are cookies made from flour, sugar, baking powder, salt, butter, and crème fraîche. The dough is rolled out to 1/2 (1.5 cm) inch thick, cut into rounds, placed on a greased baking sheet, and baked 20 to 25 minutes.

Galette de ménage

Galette de ménage is a specialty of the franche-comté area of France. A dough is made from flour, sugar, eggs, softened butter, warmed milk, orange blossom water, yeast, and salt. The dough is let rise a few times, then rolled out into large rounds, glazed with an egg, cream and sugar mix, and baked. It is sometimes served with fruit.

Galettes (Pancakes)

See separate entry.

Acadia

    • Galette à la mélasse is a molasses cookie
    • Galette au sucre is a sugar cookie
    • Galette blanche is like a scone. A dough is made from flour, egg, fat, baking power, milk, sugar, vanilla and salt. The dough is rolled out and cut in rounds, then baked for about 10 minutes. "Galette de plomb" is a similar version made in French, minus the baking powder, and vanilla.

Sources

Delia Smith. Feta Cheese, Spinach and Pine Nut Galettes. Retrieved December 2008 from http://www.deliaonline.com/recipes/feta-cheese-spinach-and-pine-nut-galettes,1115,RC.html


Willan, Anne. Galettes Bretonnes au Sarrasin in The Country Cooking of France. San Francisco: Chronicle Books. 2007.

See also:

Cakes

Aboukir; Alaska Florida; Angel Food Cake Day; Apple Potato Cake; Baked Alaska; Banbury Cakes; Boston Cream Pie; Boston Favorite Cake; Bundt Cakes; Cake Boards; Cake Flour; Cakes and Ale Day; Cakes; Carrot Cake; Cassatelle di Ricotta; Cheesecake Day; Cheesecake; Chocolate Cake Day; Chocolate Cake; Christmas Cakes; Clafoutis; Coconut Squares; Coffee Cake Day; Coffee Cake; Devil's Food Cake Day; Eccles Cakes; English Madelines; Flan; Galettes; Gâteau St-Honoré; Gâteaux; Genoa Bread; Genoa Cake; Icing & Frosting; Kugelhopf Cakes; Lamingtons; Marzipan Potatoes; Melton Hunt Cake; Muffins; Mustacae; Napolitain Cakes; Parkin Cake; Pasta Margherita; Pasta Paradiso; PET No-Bake Festive Fruitcake; Pineapple Upside-Down Cake Day; Pineapple Upside-Down Cake; Pithiviers; Pound Cake; Poundcake Day; Queen Elizabeth Cake; Royal Icing; Sheath Cakes; Sheet Cakes; Simnel Cake; Slab Cake; Sly Cakes; Sponge Cakes; Stir-up Sunday; Swiss Roll; Tipsy Parson; Tranche Napolitaine; Twelfth Night Cake; Twinkies; Unrefined Icing Sugar; Upside-Down Cakes; Whirlin Cakes; Wycoller Cake; Yule Log; Zuccotto

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Citation

Oulton, Randal. "Galettes." CooksInfo.com. Published 19 September 2006; revised 29 August 2010. Web. Accessed 12/11/2017. <http://www.cooksinfo.com/galettes>.

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