It is easy to be confused when someone starts talking about ‘Galettes’.
There are three types of Galettes and they are all very different… :-
1) Best described as a freeform pie
Galette no.1 (Open fruit pie)
The key to this type of galette is the crusty pastry.
2) A savoury pancake.
Savoury galette. Raw egg is optional!
This savoury galette is usually made with Buckwheat flour. One of the most popular varieties is a galette covered with grated emmental cheese, a slice of ham and an egg cooked on the galette. In France this is known as a galette complete. Another very popular variety particularly in our part of Brittany is a hot sausage wrapped in a galette (called galette saucisse) and eaten like a hot dog. Go to any village fête and the only food on offer will be a galette saucisse!
Galette saucisse
3) Galette des Rois.
My favourite!. Delicious combination of puff pastry and frangipane. Best eaten slightly warm and traditionally only on the 6th January, but I find that they taste very very good on any day of the year!
Galette des Rois
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