Traditional Galette des Rois
A galette is a round cake, generally flat. They originate from France and were an important part of the French diet. For a traditional galette, buckwheat flour is used.
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. Nowadays, chocolate and caramel are becoming favourites.
Tin of Galettes from Quimper
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. Nowadays, chocolate and caramel are becoming favourites.
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 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 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!
Galettes from Pont-Aven by Traou Mad
In general, this 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.