How to Make a Galette. A flat round, or freeform pie dough, that can be filled with fruit or vegetables to make a savory galette. Rustic and beautiful, and no two are exactly the same, we hope you try this recipe!

With Easter quickly approaching, I thought I would share a round-up of some of my favorite galettes. They are so easy to make and will make the perfect dish on your Easter Sunday table. To see more Easter recipes, click here.

Are you celebrating Easter this year? If you are fortunate enough to be quarantined with family and loved ones, I hope you do celebrate together.

WHAT IS A GALETTE EXACTLY?

Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes. It’s basically a round pastry wrapped and fruit filled dessert (or you can make a savory one) that is baked on a baking sheet. Some often think a galette might be a pie or a tart but a pie is baked in a pie dish and tarts in a tart pan.

Another question that is often asked: What is the difference between a galette and a crostata? A galette and a crostata are essentially the same thing (one French, one Italian). Crostatas and galettes are typically free-form and rustic, with the dough edges folded up around the filling, which can be savory or sweet.

So, if you have the ingredients, I highly recommend giving one a go. Also, make one with your children. Galettes are very forgiving and very hard to mess up!

How To Make A Galette

Print Recipe

How To Make a Galette

Recipe makes approximately (2) 9-inch round galettes.

PREP TIME: includes chilling/refrigeration time.

Prep Time1 15

Cook Time40

Total Time1 55

Course: Breakfast or Brunch

Cuisine: French

Keyword: baking, freeform, galette, mushroom tart, pie

Author: hipfoodiemom

Ingredients

2 1/2 cups all-purpose flour
1 1/4 teaspoons sea salt
2 sticks (one cup) very cold unsalted butter cubed
3/4 cup very cold ice water
1 egg beaten for egg wash

Instructions

Using your food processor, combine the flour, salt and butter and pulse for about 5 seconds. Sprinkle the ice water over the flour mixture and pulse until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces or specks of butter in it.
Transfer the pastry dough to a lightly floured work surface, gather it together to combine everything, divide the dough in half and shape into 2 mounds. Wrap individually with plastic wrap and place into the refrigerator to chill for at least 30 minutes to one hour.
Once chilled and ready to use, remove the pastry dough balls from the refrigerator, transfer to a lightly floured work surface and, using your rolling pin, roll it out to a circle (roll to whatever size you desire keeping in mind you will fold over the outer edges of the crust to form the galette, leaving a 2-inch border all around.) Using your rolling pin, transfer the rolled out pastry dough to your baking sheet. Make sure you are assembling the galette on your baking sheet, otherwise it will be difficult to transfer it after the filling is in.
Fill it (check out some of the recipes below) with your filling, fold over the dough edges, brush with egg wash or heavy cream and bake it at 400 degrees for about 35 to 40 minutes, or until the crust is a lovely golden brown and is cooked completely.

Notes

The dough can be made ahead of time, covered tightly and refrigerated for up to 3 days. When ready to use, simply follow the instructions above. You can also freeze the dough for up to 3 months. When ready to use, thaw overnight in the fridge and then follow the above instructions.

A baked galette also freezes well for up to 3 months. Thaw overnight in the fridge and then re-heat/re-bake in the oven.