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 ½ (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.
See separate entry.
- 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.
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.