Galette

A galette is a flat, rustic tart. You roll out a round of pastry, pile filling in the middle, and fold the edges up over it, leaving the center open. It bakes on a baking sheet, not in a pan. In Brittany, France, "galette" also means a thin buckwheat crêpe with a savory filling.

How to do it

1. Make or buy shortcrust pastry. Chill it for at least 30 minutes so it is easy to roll.
2. Heat the oven to 200°C (400°F).
3. Roll the pastry into a round about 30 cm (12 inches) across and 3 to 4 mm (⅛ inch) thick. Move it to a baking sheet lined with parchment.
4. Toss sliced fruit with sugar, a little lemon juice, and a spoon of flour or cornstarch (cornflour in the UK) to thicken the juice.
5. Pile the filling in the middle, leaving a 5 cm (2 inch) border.
6. Fold the border up over the filling in loose pleats.
7. Brush the pastry with egg wash and sprinkle with coarse sugar.
8. Bake for 35 to 45 minutes. Cool for at least 20 minutes so the juice sets.

How to tell it is done

The pastry is deep golden, including underneath. Lift an edge with a spatula to check. The filling bubbles thickly in the center.

Common mistakes

• Warm pastry. It tears and shrinks. If it softens, rest it in the fridge for 15 minutes.
• Too much juice. Drain very wet fruit, or the bottom goes soggy and leaks.
• A thin border. It will not hold the filling. Keep at least 5 cm.
• Pulling it out early. Pale pastry is soft and bland.

In recipes

A recipe with fruit and a baking sheet means the free-form tart. A recipe with buckwheat flour, a hot pan, and a filling of ham, cheese and egg means the Breton crêpe. A galette des rois is a different thing again: a puff pastry cake with almond filling eaten in January. Savory free-form galettes use vegetables and cheese and work like a quiche without a pan.