A term used for free form pastry filled with fruits and baked, the fillings and designs being dictated by the region it is made. A traditional French flat cake, it is one of the many forms of Twelfth Night or Epiphany cakes served on January 6. The Galette de Rois, one of the most famous, is very similar to the pithivier (see Frangipane).
a flat, rustic tart made with a yeast dough, like a substantial pizza with a folded up edge
a form of pancake or crepe, made from buckwheat, and is used as a form of pastry
a free form, rustic style of tart with a thin layer of fruit, sliced and of a single variety
a free-form tart, so the dough must keep its shape as it bakes and not allow fruit juices to leak through
a rustic, free-form tart, usually filled with fruit
a thin, crisp open-faced tart
This is French for pancake, usually sweet, made of batters, doughs, or potatoes. Brioche-type dough or puff pastry are often used. Small short butter cookies were once also called galettes. The term has now been stretched to include preparations made of vegetables or fish. Different from a croquette, these cakes are not breaded.
round flat pastry, pancake, or cake; can also refer to pancake-like savory preparations; in Brittany usually a savory buckwheat crêpe, known as blé noir.
gah-LEHT. Flat pastry or cake. Can be sweet or savoury, such as potato. French.
Galette is a general term used in French to designate different types of round and flat crusty cakes. One noticeable type is the galette des rois (King cake) eaten on the day of Epiphany.