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).
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.