--- title: "Galette: what it means in cooking — Tiny Plates" description: "A galette is a free-form tart with pastry folded over a fruit or savory filling, no tart pan needed. It is also a Breton buckwheat crêpe. See both here." url: "https://www.tinyplates.dev/glossary/galette" --- # Galette A galette is a free-form tart with pastry folded over a fruit or savory filling, no tart pan needed. It is also a Breton buckwheat crêpe. See both here. Also called Galettes, Buckwheat 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](https://www.tinyplates.dev/glossary/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](https://www.tinyplates.dev/glossary/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](https://www.tinyplates.dev/glossary/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](https://www.tinyplates.dev/glossary/quiche) without a pan. ## Galette recipes 3 recipes from the sites we collect. * [![](https://www.skinnytaste.com/wp-content/uploads/2022/12/Butternut-Squash-Galette-10.jpg)Butternut Squash Galettewww.skinnytaste.com · 90 min](https://www.skinnytaste.com/butternut-squash-galette/) * [![](https://www.skinnytaste.com/wp-content/uploads/2023/05/Blueberry-Galette-6.jpg)Blueberry Galettewww.skinnytaste.com · 60 min](https://www.skinnytaste.com/blueberry-galette/) * [![](https://www.onceuponachef.com/images/2019/08/Plum-Galette_.jpg)Plum Galettewww.onceuponachef.com · 90 min](https://www.onceuponachef.com/recipes/plum-galette.html) ## Related terms * [Shortcrust pastryShortcrust pastry is a crumbly, tender pastry of flour, fat and a little water, used for pies, tarts and quiche. Here is the ratio and how to make it.](https://www.tinyplates.dev/glossary/shortcrust-pastry) * [Egg washEgg wash is beaten egg, often thinned with water or milk, brushed on dough before baking. It gives a shiny, golden crust and glues seeds and seams.](https://www.tinyplates.dev/glossary/egg-wash) * [RestTo rest is to leave a dough, batter or cooked meat alone for a while before the next step. It relaxes gluten, hydrates flour and keeps juices in.](https://www.tinyplates.dev/glossary/rest) * [CrumbleA crumble is baked fruit under a sandy topping of flour, butter and sugar. Get the topping ratio, the bake time and how to keep it crisp.](https://www.tinyplates.dev/glossary/crumble) * [QuicheQuiche is a savory tart of eggs and cream baked in a pastry crust with bacon, cheese or vegetables. See the ratio and how to avoid a soggy base.](https://www.tinyplates.dev/glossary/quiche) [More in dishes](https://www.tinyplates.dev/glossary/category/dishes)[Every term from A to Z](https://www.tinyplates.dev/glossary)