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Traditionally the filling was placed on the cooked buckwheat flour pancake and then the corners were turned in to cover the open top. Lots of different fillings are used, Gruyere cheese and thinly sliced ham being one of the most common but almond paste and fruits also frequently used.

Time has moved on though and the term galette is used to describe a variety of flat pastry pies using many different types of pastry. Although many galettes have the filling enclosed, some are topped with fruit, cheese or meats. The pastry of modern galettes are far more crispy compared to the buckwheat flour versions.

Even the French have the expanded the use of the term galette. One of the most famous is galette des rois which is puff pastry filled with an almond paste. This is not made from buckwheat nor are the edges turned in so it seems the term galette can be used for almost any filled or topped flat pastry!

In general, a galette is a summer dish but fast food type galettes sold in Brittany and Normandy are eaten throughout the year. Below we give links to a few of the galettes we have cooked with step by step instructions and pictures to show clearly how we cooked them.

Ham and Gruyere cheese filled Galette

Galette des Rois

Apple Galette

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