A traditional French galette is a versatile pastry that can be made in both savory and sweet varieties. Typically, a galette consists of a free-form, rustic pastry crust filled with various fillings. The concept behind a galette is that it is easier and quicker to make than other more complex pastry forms like tarts or pies, as it doesn’t require a mold. Here’s how you can make a traditional French galette at home.
Ingredients for the Dough:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes
- 1/4 cup ice water (you may need more or less)
Ingredients for a Sweet Galette Filling:
- 2 cups fruit (e.g., apples, peaches, or berries)
- 1/4 cup sugar (adjust depending on the sweetness of the fruit)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional, to thicken juice)
- 1/2 teaspoon ground cinnamon (optional, for spiced flavor)
- 1 egg (for egg wash)
Ingredients for a Savory Galette Filling:
- 1/2 cup cheese (cheddar, goat cheese, or gruyère)
- 1 cup sautéed vegetables (e.g., spinach, mushrooms, leeks, or onions)
- 1 egg (for egg wash)
- Salt and pepper to taste
- Fresh herbs (e.g., thyme, rosemary)
Step-by-Step Guide to Make a Traditional French Galette
1. Prepare the Dough
- Mix the dry ingredients: In a large bowl, whisk together the flour and salt.
- Add the butter: Add the cubed chilled butter to the bowl. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs, with pea-sized butter pieces still visible.
- Add ice water: Gradually add the ice water, 1 tablespoon at a time, mixing with a fork or your hands, until the dough starts to come together. Be careful not to overwork the dough.
- Form the dough: Once the dough has formed, shape it into a ball, flatten it into a disk, and wrap it in plastic wrap.
- Chill the dough: Refrigerate the dough for at least 30 minutes to allow it to rest and chill.
2. Preheat the Oven
While the dough is chilling, preheat your oven to 375°F (190°C).
3. Roll Out the Dough
- Once the dough is chilled, remove it from the refrigerator and place it on a floured surface.
- Roll the dough into a rough circle about 12 inches in diameter, aiming for an even thickness. Don’t worry if it’s not a perfect circle; the rustic nature of the galette is part of its charm.
- If you’re using a sweet filling, you can sprinkle the dough with a little bit of flour to prevent sticking. For savory galettes, you can add a little olive oil or sprinkle cheese directly onto the dough base.
4. Prepare the Filling
- For sweet galettes: Slice your fruit into thin, even pieces. In a bowl, mix the fruit with sugar, lemon juice, cornstarch, and any spices like cinnamon. This creates a syrup-like filling that thickens as it bakes.
- For savory galettes: Prepare your filling by sautéing your vegetables of choice. Season them with salt, pepper, and fresh herbs. If you’re adding cheese, grate or crumble it to sprinkle over the filling.
5. Assemble the Galette
- Place the rolled-out dough onto a parchment paper-lined baking sheet.
- For a sweet galette: Spread the prepared fruit mixture evenly over the center of the dough, leaving a border around the edges.
- For a savory galette: Sprinkle the cheese in the center, then add the sautéed vegetables over the cheese, leaving a border for folding.
6. Fold the Edges
- Gently fold the edges of the dough over the filling, pleating the dough as you go to create a rustic, overlapping look.
- Don’t worry if it’s imperfect; the beauty of a galette is its casual, free-form presentation.
7. Add an Egg Wash
- Beat the egg with a tablespoon of water and brush the exposed dough edges with the egg wash. This will give the galette a beautiful golden finish as it bakes.
8. Bake the Galette
- Place the galette into the preheated oven and bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly (for sweet galettes, you should see some syrup bubbling out). The crust should be crisp and flaky.
9. Cool and Serve
- Once baked, allow the galette to cool for 10-15 minutes before serving. This helps the filling set, making it easier to slice.
Tips for Perfecting Your Galette:
- Use chilled butter: Cold butter is crucial for a flaky pastry. If you have time, even chill your flour before mixing.
- Don’t overwork the dough: Handling the dough too much can make it tough, so work it as little as possible.
- Experiment with fillings: Galettes are highly versatile, and you can use almost any fruit or savory filling. Classic sweet options include apples, pears, or berries, while savory galettes might feature cheese, mushrooms, spinach, or even roasted vegetables.
- Serve it warm: Galettes are best served fresh and warm from the oven, though they can also be enjoyed at room temperature.
With these simple steps, you can create a delicious and rustic French galette perfect for any occasion.