22 Gourmet-Tier Savory Galette Recipes That Will Stun The Dinner Table (2024)

FAQs

How do I keep my galette from getting soggy? ›

Bake on a baking sheet placed on top of the baking stone. Don't skip the cornstarch in the recipe, to avoid a runny filling and soggy bottom. Drain the excess liquid from the peach mixture as you add them to the crust. Most importantly, be sure to cook the galette completely.

You can make the dough up to three days ahead, but this galette is at its best served the same day it was baked.

Whereas pies are baked in a sloped pie pan, often with a top crust or open with crimped edges, galettes are freeform, and baked right on a baking sheet. The edges of the galette are folded over the center filling, leaving a wide opening from which the filling can be seen.

Pair savory galettes with a salad, or something light. Galettes are often on the rich and heavy side, so a side salad balances your meal. Serve savory galettes as a meal or an appetizer. You can serve large slices of savory galette as a main course, or in smaller portions for a delicious appetizer.

And finally, the most frustrating pastry problem of all – the soggy bottom. This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.

Crostata is an Italian term, and galette is French; however, by definition, you can use these terms interchangeably. They're referring to the same, easy and distinctly elegant dessert. By whichever name, this free-form pastry is always a great choice when you find yourself with a bounty of peak season produce.

Make ahead: Dough can be made up to 3 days in advance and stored in the refrigerator or frozen for up to 3 months. Storage: Galette is best eaten the day it is baked. Store leftovers, loosely covered, at room temperature for up to 2 days.

The French have been serving up galette des rois since the 14th-century. Traditionally, it's served on January 6th – the 12th day of Christmas – to celebrate the Epiphany, a religious feast day commemorating the arrival of the Three Kings to the manger where Jesus was born.

Every galette has a secret – tucked somewhere inside the galette is a prize. In early times, the prize was a dried bean, or fève. Over the centuries, the beans were replaced by all manner of trinkets, usually made of porcelain, but they've never stopped being called fèves.

This also explains the name of the dessert that's eaten on this day, the galette des rois, which translates to “kings' cake”. It's similar to the king cake served in New Orleans in the U.S., a nod to the state's French influence; but in France it's not multi-colored, and it's only served on or around Epiphany.

Can you eat galette cold? ›

The Galette des Rois is essentially frangipane encased within puff pastry and decorated by making cuts in the surface of the pastry. It's served in slices and can be eaten both hot and cold.

· Updated 1y. Pie crust refers to the pastry alone, not the filling. A single-crust pie has a bottom crust and filling, but no top crust. Some pies have just one crust but it is on top of the filling.

Make sure your galette dough is ⅛-inch thick. Thicker crusts are gummy and chewy, not flaky and crisp. Use the middle oven rack. Since galette dough is thin and baked directly on a sheet pan, it should be placed in an area of the oven that yields consistent, moderate heat.

A seasonal celebration

The Galette du Rois, a French cake baked specifically in early January, does this in perfect style, to celebrate the Epiphany which is celebrated 12 days after Christmas on the 6th of January.

Traditionally, Epiphany is celebrated on January 6th, 12 days after Christmas. Beginning around the 13th or 14th century, sharing a Galette des Rois became a popular way to celebrate this occasion, with the cake signifying the arrival of the Three Wise Men in Bethlehem.

1.Wrap them tight

Nothing is worse than a pastry that has gone stale, is hard to chew on and is no longer crispy. To avoid that, simply keep the pastry such as a croissant or madeleine in a paper bag to keep it crisp if you plan on consuming it within 12 hours.

Getting a brown, flaky/crispy bottom crust on your pie is all about quick and effective heat transfer. That's why aluminum or aluminum/steel pans — rather than glass or stoneware — are your best choice for baking pie. Metal, especially aluminum, transfers heat quickly and efficiently from oven to pie crust.

Preheat the oven to 375F, then bake the galette until the crust is well bronzed (use a metal spatula to gently lift the galette to see that the crust is browned on its bottom side), about 45 minutes to an hour. Serve warm or at room temperature.