Word of Mouth: Galette
galette (gah-leht): n. A round, flat cake with a flaky pastry crust, originating in France.
We’ve been talking about crostatas a lot lately, and we started to wonder what the difference is between our beloved crostata and the more refined-sounding galette, plus how they both related to tarts…
Turns out, a galette and a crostata are essentially the same thing (one French, one Italian). Both of them differ from tarts in the sense that a tart is baked into a tart pan. Crostatas and galettes are typically free-form and rustic, with the dough edges folded up around the filling, which can be savory or sweet.
We’ve shown you our most recent creation, a Prune Plum Crostata with Brown Sugar Topping, but pears and apples are also classic galette fillings, since they aren’t too runny and won’t overflow a crust that isn’t contained in a pan.
Here’s an explanation from Jacques Pépin on the difference between a tart and a galette, with recipes for apple and potato galettes:
Do you have any favorite galette fillings? Savory or sweet?
Related: Recipe: Fig and Lavender Goat Cheese Galettes (pictured)
(Image: Gregory Han)