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Have You Met the Galette?

Have You Met the Galette?

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Why this dessert is the perfect summer party treat

What will you put in your galette?

We all adore pie, but let’s face it — it’s not always the best summer party dessert. As a slice of pie requires both hands to consume, how are you supposed to sip your sweet tea or party cocktail while both your hands are preoccupied?

Introducing the galette, here to save the day. With nearly identical ingredients to a pie, this dessert is assembled similar to a pizza — with the crust lying flat rather than in a deep-dish pan — and is sliced in a way that makes it easy to eat while moving around the party scene without worrying about making a mess.

Galettes are simple to create and a perfect canvas for flavor creativity. Check out our Plum Galette Recipe or step it up a notch with our Pear, Gorgonzola, and Caramelized Onion Galette Recipe for a savory option. Galettes provide an opportunity to use seasonal, delicious ingredients in a gorgeous-looking dessert — what could be better? Now get cooking and give your guests a dessert you all will adore.

Galette des Rois

Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Gozde Eker.

The galette des rois, celebrating Epiphany, the day the Three Kings (les rois) visited the infant Jesus, is baked throughout January in France. Composed of two circles of puff pastry sandwiching a frangipani filling, each comes with a crown and always has a trinket, called a fève, or bean, baked into it. It’s an invitation to gather, as much party game as pastry – if your slice has the fève, you get the crown and the right to be king or queen for the day. Happily, the galette can be made to fit your schedule. The pastry circles can be cut, covered and refrigerated ahead of time as can the almond filling (it will keep for up to 3 days). And the whole construction can be made early in the day and baked when you’re ready for it. Tuck a bean or whole almond into the filling — warn your guests! — and, if there are children in the house, put them to work crafting a crown.

The Galette Forgives You

A pie is homey. A tart is fancy. And a galette splits the difference, but is easier than either one.

The defining factor of a galette (which can also be called a crostata if you’ve got Italian inclinations) is that it’s a free-form pastry, baked without the stability of a pie pan or tart ring. The dough is rolled out flat, then folded around the filling. The appeal of a galette lies in its rusticity. Its juices can leak, the pastry can tear, the filling can singe at the top it doesn’t matter. As long as you’ve used good fruit or vegetables for the filling and real butter for the dough, it will bake up into something golden brown and utterly gorgeous, the kind of pastry you’re happy to whip up anytime, not just on special occasions.

For the novice baker, mastering a forgiving galette before trying pies and tarts will give you confidence. For the baking expert, galettes offer ample opportunity for personal expression. Once you have the basic formula down, you can change it up to suit your tastes, the fruit in season, the leftover vegetables in your fridge.

This is why everyone should have a go-to galette recipe to call on when a craving for pastry hits. Here is mine.

The foundation of any good galette is its crust. You can use any dough recipe, as long as it’s sturdy enough to handle without breaking.

I’ve included two variations here on the same basic dough. The first is cookie-like, using sugar and white all-purpose flour to keep it delicate and flaky. It’s perfect for fruit-filled galettes.

What to Cook Right Now

Sam Sifton has menu suggestions for the coming days. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.

    • Do not miss Yotam Ottolenghi’s incredible soba noodles with ginger broth and crunchy ginger. for fungi is a treat, and it pairs beautifully with fried snapper with Creole sauce.
    • Try Ali Slagle’s salad pizza with white beans, arugula and pickled peppers, inspired by a California Pizza Kitchen classic.
    • Alexa Weibel’s modern take on macaroni salad, enlivened by lemon and herbs, pairs really nicely with oven-fried chicken.
    • A dollop of burrata does the heavy lifting in Sarah Copeland’s simple recipe for spaghetti with garlic-chile oil.

    The other has less sugar and uses whole-grain flour (rye or whole-wheat) to give it a nubby, hearty texture and more pronounced flavor. I like this to anchor savory vegetable galettes. But you can switch these up if you’d rather. Just dial down the sugar if you want to use the white flour dough for vegetables.

    And when it comes to fruit, the riper, the better. Galettes are a perfect place to use up all that soft, weeping fruit on your counter. Or if you’re stuck with underripe fruit that needs a flavor boost, paint the rolled-out pastry with jam before adding the filling. Always sweeten your fruit to taste. Plums tend to need a lot of sugar, figs barely any. Add the sugar gradually, tasting as you go.

    I like cornstarch as a thickener because it’s easy to find and simple to use. Just make sure the filling bubbles up vigorously as it bakes to activate its thickening power, otherwise you’ll end up with soggy pastry filled with fruit soup. Use more cornstarch for particularly juicy fruits (stone fruits like peaches, plums and nectarines) and less for pectin-rich, drier fruit like figs and blueberries.

    You don’t need any thickener for a savory galette, as long as you cook any vegetables before adding them to the crust. Here, I’ve roasted eggplant, zucchini and tomatoes, which I spread over thyme and garlic-flecked goat cheese. Savory galettes are a terrific place to use up any leftover cooked vegetables. Feel free to add cheese, cooked bacon and crumbled sausage as you see fit.

    Whether you go savory or sweet, you’ll need about three cups of filling for a standard dough recipe.

    But don’t worry about any of this too much. Because the fact of it is, anything that tastes good on its own will probably taste even better baked inside a buttery pastry. And there’s no better place for it than a versatile galette.

    Cabbage and mushroom galette

    I don’t think I have ever met a galette I didn’t like. In fact, my only grievance is that I do not have more galette recipes on this site. Two years ago there was a wild mushroom and stilton galette and last year there was a butternut squash and caramelized onion galette but since then? Nada. Let me serve to fix that right now.

    Why am I so obsessed with galettes? Halfway between a tart and pizza, I think they’re easier than both. They don’t require any of the eggs or liquid-setting bake of a quiche and there’s less of a volume limitation than you have with pizza, where too many ingredients will send your toppings right onto the oven floor. The galette is perfection, and I am excited to add this one to the collection.

    It comes from Deborah Madison’s Vegetarian Cooking for Everyone, a book so beloved by so many food bloggers, I am deeply ashamed to admit that I have had for almost a year and (whispers) this is the first recipe I have made from it. However, it also the first recipe I bookmarked when I hoisted it up onto my desk the very first time all of those months ago and I think what had me putting it off was my uncertainty over some of the elements. Did I want to try her yeasted galette dough when I had one I love, love love? (I didn’t.) Would I really want to make horseradish sauce from scratch? (I tried and failed, but that story for another time.) I love galettes as a weekday night meal, and yet it barely seemed like it could be pulled off.

    And yet it was. I was really surprised at how quickly this came together, and the taste so far exceeded my expectations, I rightfully kicked myself for not trying it sooner. Learn from my mistakes, people! This one is good as gold.

    Cabbage and Mushroom Galette with Horseradish Sauce
    Filling adapted from Vegetarian Cooking for Everyone Galette dough is an old favorite

    For the pastry
    1 1/4 cups all-purpose flour
    1/4 teaspoon salt
    8 tablespoons (1 stick) unsalted butter, cut into
    1/4 cup sour cream
    2 teaspoons fresh lemon juice
    1/4 cup ice water

    For the filling
    2 tablespoons butter
    1 large onion, finely diced
    4 ounces fresh shiitake mushrooms, stems discarded, caps thinly diced
    1 teaspoon chopped thyme or 1/2 teaspoon dried
    1 teaspoon chopped tarragon or 1/2 teaspoon dried
    1 tablespoon chopped dill or 1 teaspoon dried
    6 cups thinly sliced cabbage, preferably Savoy, or 4 cups cabbage plus 2 cups other greens, such as beet, chard, or kale
    salt and freshly milled pepper
    1/4 cup chopped parsley
    1 hard-cooked egg, chopped
    1/4 cup sour cream or yogurt
    1 teaspoon tarragon vinegar
    2 tablespoons melted butter

    For the horseradish sauce
    1/4 cup prepared horseradish
    1 cup yogurt or sour cream

    1. Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

    2. Prepare the filling: Heat the butter in a large skillet over medium heat. Add the onion, mushrooms, and herbs and cook until softened, about 10 minutes. Add the cabbage, 1 teaspoon salt, and 1/2 cup water. Cover and cook slowly until the cabbage is tender, 15 to 20 minutes, turning it occasionally. Add more liquid. When tender, uncover and raise the heat to evaporate any excess moisture. The mixture should be fairly dry. Stir in the parsley, egg, and sour cream. Season with vinegar and taste for salt and pepper.

    3. Assemble galette: Preheat the oven to 400» F. Roll the dough into a large thin circle and set it on the back of a sheet pan or cookie sheet. The edges will hang over the sides. Add the filling, making a mound 7 to 8 inches across, then fold the edges over and brush with the melted butter. Pour any extra butter into the vegetables. Bake until browned, 25 to 30 minutes. While it is baking, mix the horseradish and cream to form a sauce, and season to taste. When galette is done, carefully slide it onto a serving plate. Serve with the horseradish sauce on the side.

    To bring Brittany to your house, you’ll need music. From the different traditional music from Brittany, I particularly like Celtic music and invite you to read this article while listening to the following album:

    A few words about Brittany

    Brittany is France’s most western region. With the Atlantic Ocean in the south and the English Channel in the north, the region is very linked to the ocean. You’ll hear many sailors’ stories from Brittany. But it’s also famous for its Celtic legends. You’ve most likely heard of Stonehenge in England. In the same style, Brittany has an uncountable number of small sites with stones (menhirs when they’re up, dolmens when they look like a table) in circles or lined up. They’re all very mysterious. In Brittany, it feels like every single stone, village and lake have a legend to tell.

    France has many regions with as many different cultures and specialities. And Brittany is one of the few that have kept their culture very strong. For example, the road signs in the region are written in French and in the local language. Another illustration of the strong Breton culture is the flag of Brittany, Gwenn-ha-du (black and white in the local language). It can be recognised by all French people and is probably seen more often than the French flag around Brittany. Maybe it will remind you of the US flag, and you’re right. That’s where the inspiration came from when they designed the flag of Brittany in 1923, as a symbol of freedom.

    Music or documentary for your dinner


    Watching a documentary can be part of this recipe to travel to Brittany. You’ll have images, music and stories all at once to get a feel of the region. Here is a suggestion:


    If you don’t like the idea of being in front of a screen, then you can, of course, stick to a musical background. There’s no better time to listen to Celtic music. Music is very important in Breton culture. Today – especially during summer – they still gather to celebrate fest noz, a festive gathering with traditional music and dances inscribed in 2012 on the UNESCO list. You form a circle or a line by grabbing each other’s pinky fingers, move your arms up and down, and step to the side or to the front. You’ll understand a lot better if you watch a video.

    Whenever I hear bagpipes, I think of Brittany. In addition to the first playlist I posted above, I suggest you listen to this album:

    Eggless Pistachio Peach Galette!

    Looking for a quick and easy pie recipe, or making a perfect pie seems like an intimidating task?? Then Galette is the best thing for you. Its perfect for beginners and tastes so amazing. Its one of my favourites especially because you can bake these with your favourite fruits.

    Its Father’s Day today, hope you guys have an amazing time celebrating this day & baking something special.

    Coming to today’s recipe, the galette requires only a few basic ingredients, and a couple of minutes to prepare. The main hero of the recipe, is a nice buttery and flaky crust, if you are able to achieve that, you will be able to make the best galette, better than you can find in any bakery- I promise. And I am going to share all the tips on how you can make it perfect all the time.

    I am emphasising more on the crust/dough, is because, a galette has less filling in comparison to a pie or tart. It becomes all the more important, that the dough tastes good and it has the perfect texture.You won’t be able to enjoy the galette, if your crust is too hard or too soft. It has to be flaky.

    Another best part about the recipe is that, its fuss free. You literally just need to roll out the dough, fill it with your favourite fruits and add ons, tuck in the sides, and you are good to go. You all know, I love peaches, and when I got my hands on them, I had to make these beautiful and aromatic peach galettes. I can’t tell you how amazing is the aroma of these peach galettes. I just couldn’t hold on for them to be out of the oven so that I could dig on them. These were over in an hour guys. REALLY.

    Things you need to keep in mind to bake the perfect galette.

    Use really cold butter and water to make the dough. Its important to get that flaky crust. When you add the butter in the dough, just rub it with the flour, using your fingers, until the mixture looks like a bread crumb.

    Do not over knead the dough. We just need to combine all the ingredients together, until you form a dough. Over kneading will make your crust hard. We don’t want any kind of gluten formation here.

    The key to make a delicious galette is to use fresh fruits, in this case peaches. There is nothing more flavourful and delicious than fresh fruits, and you don’t want to compromise on the taste by using overly sweet canned fruits.

    You can use any nuts on top, or leave it plain, but I would highly recommend you to use it as it gives the galette a rustic look and all adds crunch to it. You don’t need to toast your nuts before hand, as it will toast in the baking process. Pistachios taste amazing with peaches, I have tried this with almonds too and its equally good.

    Always fill the fruits in the galette without any excess water or juices. If you add the fruit juices the galette will become soggy from the bottom.

    Lets get started with the recipe now.


    For the Crust:

    • 250 Gms All Purpose Flour
    • 2 to 3 Tbsp of Powdered Sugar
    • 80 Gms of Cold Butter ( Cut it in small cubes)
    • 50 ml of Ice Cold Water (More if Needed)
    • ¼ the Cup Milk
    • 1/4th Cup Pistachios
    • Additional Sugar for Sprinkling

    For the Filling:

    • 3 to 4 Ripe Peaches (Pitted, Peeled and Sliced)
    • 2 Tbsp Sugar
    • 1 Tsp Vanilla Essence
    • 1 Tbsp Cornflour


    Mix together All Purpose Flour & Sugar in a bowl. Add in the butter and mix it in the flour, with your fingers until you get a breadcrumb like texture. Add water and combine everything together. Don’t knead the dough, just combine to form a dough.

    Cling wrap it and place it in the refrigerator for at least 15 mins.

    Meanwhile in a bowl add peach slices, sugar and vanilla and cornflour tossing well to coat the fruit. Set aside and allow the mixture to soak as you prepare the crust. Preheat the oven at 180 degrees for about 10 mins. Line a large baking tray with parchment paper .

    On a lightly floured surface, roll the dough into a 12-inch circle. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.

    Spoon the fruit into the center of the dough, without any extra juices, leaving a 2-3 inch border all around,. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges.

    Brush the crust with the milk and top it with pistachios. Bake for 35-40 minutes or until the crust is golden brown. Serve warm with some vanilla ice-cream.

    If you happen to try the recipe, don’t forget to tag me @cookingdiarybyshruti on Instagram and Facebook. I would love to see your creations.

    Wintry Honey Orange Galette

    I’ll never stop marveling at the fact that citrus grows best in winter. Living in Montana, it’s so nice to see such bright and colorful plant friends when it’s nothing but grey skies and snowy floors outside. This orange galette is the perfect winter go to when you want a light, sweet and simple desert. It’ll also make all your friends smile simply by looking at it ✨


    1 1/4 cups all purpose flour
    1 tbs sugar
    1/4 tsp salt
    7 tbs chilled unsalted butter, cut into 1/2-inch cubes
    2 tablespoons ice water (or more)
    1 beaten egg (for brushing)

    5-7 oranges - use a mix of blood orange, Cara Cara and clementines, or whatever you have on hand!
    1/4 honey, runny enough to drizzle

    Whisk flour, salt and sugar together. Add butter, then mix together with your hands, until dough is course and crumbly. Add 2 tablespoons of water and continue to mix with your hands, adding more water if dough is dry (I added about 5). Once dough is sticky, form into a ball then roll out in a small disk form. Wrap with plastic wrap and keep in fridge for 2 hours or overnight.

    Using a small paring knife, carefully cut the skin off your oranges. Once skin is removed, slice the fruit, making each slice about a quarter of an inch thick.

    Preheat the oven to 350˚. Remove dough from the fridge and let it rest on the counter for about 10 minutes before rolling out. Roll dough out on a parchment paper to a 12 inch round. Transfer dough and parchment paper to baking sheet and layer orange slices onto the dough. Leave a 2 inch border of dough alongside the edges for folding. Begin crimping and folding dough around the fruit edges to decorate and contain filling. Brush beaten egg on dough and drizzle honey on orange slices and dough. Bake for 40 minutes or until crust has browned.

    Recipe Summary

    • 1 ⅛ cups all-purpose flour
    • 1 tablespoon white sugar
    • ¼ teaspoon salt
    • ½ cup butter, cut into pieces
    • 2 tablespoons ice water, or as needed
    • ½ teaspoon vanilla extract
    • ¼ cup brown sugar, or more to taste
    • 1 tablespoon all-purpose flour
    • ½ teaspoon ground cinnamon
    • 5 apples - peeled, cored, and sliced
    • 2 tablespoons butter, cut into pieces
    • 1 tablespoon coarse sugar crystals (Optional)

    Whisk 1 1/8 cups flour, white sugar, and salt together in a bowl. Press 1/2 cup butter pieces into flour mixture with your fingers until the mixture resembles coarse crumbs.

    Make a well in the center of the flour mixture. Pour water and vanilla into well quickly work water and vanilla into flour to create a loose dough, adding more water if the dough is crumbly. You should be able to squeeze it in your hand and have it stay together but be a bit crumbly. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

    Stir brown sugar, 1 tablespoon flour, and cinnamon together in a bowl. Add apples and toss to coat. Let sit for flavors to blend, about 10 minutes.

    Preheat oven to 450 degrees F (230 degrees C).

    Roll dough out into a large, rough circle on a baking stone or baking sheet. Pour apple mixture into the center of the dough, leaving a 2-inch uncovered border, and dot apples with 1 tablespoon butter.

    Fold edges of dough up over the apples, leaving an opening in the center. Dot dough with remaining 1 tablespoon butter and sprinkle coarse sugar over the dough.

    Bake in the preheated oven until the crust is crisp and golden and apples are tender and caramelized, 40 to 45 minutes.

    Have You Met the Galette? - Recipes

    We’re back in Colorado now and the peaches right over the pass in Paonia are perfect. So we made the drive from Crested Butte over Kebler Pass to Orchard Valley to pick pounds of these gorgeous peaches. Calla loved telling all the people she met at the orchard that she just got back from Michigan where she picked blueberries!

    We drive over to Paonia each August to pick the famous peaches. I freeze the majority of them in slices so that we can have peaches in our smoothies all winter. I also freeze some for pies, etc. I made this Peach Galette Recipe with this round of peaches.

    Read more for the Best Peach Galette Recipe… Paonia Peach Galette

    Galette Dough (I always use the flaky pie crust recipe from How to Cook Everything)

    1 1/8 cups all purpose flour, plus some for dusting work surface

    8 tablespoons cold, unsalted butter, cut into 8 pieces

    about 3 tablespoons ice water, plus more if necessary

    – Combine flour, salt, sugar in the container of food processor pulse once or twice, add butter and pulse until blended and looks like cornmeal. Or use pastry cutter to blend in the butter by hand.

    – Place mixture in bowl and sprinkle with the water, gradually gather mixture into a ball. Wrap in plastic and freeze for 10 minutes or refrigerate for 30 minutes.

    –Roll out dough in to a circle on floured work surface. For a galette, roll out on an 18 inch square piece of parchment paper. Transfer the dough and parchment paper onto a baking sheet.

    Peach filling

    6 soft peaches, peeled and sliced in 1/2 inch thick wedges

    – Combine peaches, sugar, flour, cinnamon, and lemon juice. Place in the middle of the rolled out dough. Leave 2 inch border, then fold the dough over. You can put an egg wash on the dough and sprinkle with sugar

    Brittany galette

    Brittany-native Jean-Marie Blanchot has always dreamt of opening a French crêperie in Australia. He did it in 1999 in Fitzroy, north of Melbourne City. We met him in his crêperie, Breizoz, and he shared his secret for the mother of all crêpes – the Brittany galette.



    Skill level


    • 5 cups cold water (1.25 litres)
    • 30 g salt
    • 1 kg buckwheat flour
    • 50 g melted salted butter
    • butter, extra
    • eggs (1 per galette)
    • ham (1–2 slices per galette)
    • 3 tbsp grated Swiss cheese (per galette)

    Cook's notes

    Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


    Chilling time 4 hours

    Place most of the cold water and the salt in a large bowl and mix well. Add buckwheat flour and whisk until the texture of the batter is like a ribbon when you lift the whisk. If necessary, add a little extra water.

    Mix in melted butter until well incorporated. Cover batter and rest in the fridge for about 4 hours.

    Spread enough of the batter in a hot frying pan to cover the base very thinly. When the base is dry, lower heat and rub the top with a piece of extra butter.

    Bread an egg in the centre and spread the white all over the pancake, keeping the yolk intact. Sprinkle the pancake with grated cheese and top with a slice or two of ham.

    Using a spatula, carefully fold the sides of the pancake towards the yolk to form a square. Cook for an extra 1–2 minutes and serve.


  1. Tomkin

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  2. Ailbert

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  3. Huntingtun

    My God! Well and well!

  4. Tegal

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