Galette Recipe with Butternut Squash, Bacon and Parmesan Cheese (2024)

FAQs

How do you keep the bottom of a galette from getting soggy? ›

Preventing Soggy Bottoms

Because you can't par-bake a galette crust to prevent the fruit's juices from making the crust soggy, many folks brush their galette crust with egg white or make a layer of crushed cookies or cake crumbs, either of which work fine.

No, galette dough is different from pie crust because it is baked on a sheet pan instead of in a pie plate.

Galette (from the Norman word gale, meaning "flat cake") is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette (French: Galette bretonne [galɛt bʁətɔn]; Breton: Krampouezhenn gwinizh du), a pancake made with buckwheat flour usually with a ...

You can make the dough up to three days ahead, but this galette is at its best served the same day it was baked.

Moisture can be somewhat problematic when making pie or galette dough. Most recipes suggest adding a little water up to (but maybe less or more than) a specified amount until the dough "forms a cohesive mass".

Brush the top of the galette with the egg wash then sprinkle it with sanding sugar (optional). Bake the galette until the pastry is golden brown and the filling is bubbling, 25 to 30 minutes. Remove the galette from the oven and let it cool completely before slicing and serving.

Roll the dough, while it's still cool, into a circle about 12 inches in diameter. Don't worry about getting the exact size or about having the edges be perfect; when you construct the galette, the edges will be bunched up and pleated and they'll only look prettier if they're a bit ragged.

If you are using a very ripe or juicy fruit, like summer strawberries, add a thickener like cornstarch. And here's a secret tip from Saffitz: You can give yourself extra insurance against a soggy crust by dusting the galette dough with semolina flour or breadcrumbs before adding the filling.

The galette itself is simple: puff pastry covering a disc of damp frangipane, hidden within which is a china bean or charm; the person who gets this charm becomes king for the day and is crowned with the gold-paper crown which comes automatically with the cake as sold in French pâtisseries.

What is a fève in a galette? ›

Serving Traditions

The “king” is represented by the fève, once a fava bean, now a porcelain or plastic figurine, hidden inside the cake. The person who discovers the fève in their serving is declared le roi (the king) or la reine (the queen) and gets to wear the golden paper couronne (crown) that comes with cake.

Galettes (also known by their Italian name, "crostatas") are flat, freeform tarts baked on a baking sheet instead of in a pie or tart pan. The pastry is folded up around the filling so that it holds itself together, resulting in a rustic, uneven crust.

The difference lies in the origin of the word. Galette is how this type of tart is known in France and crostata is the given name in Italy. That's why you probably have seen that the two words are used interchangeably.

A pie is a baked or fried dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savory ingredients. A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.

There's usually enough fat in pie crust to keep it from sticking. It can be sticky if you add too much water, in which case it will also be tough. Try a light spray of cooking oil or line the pan with parchment paper if it's a persistant problem.

We suspect the soggy bottom is being caused by juices from the apples in the pie, rather than the shortcrust recipe itself. Even with semolina in the bottom of the pie, to soak up the juices, there is still a risk that the juices will seep into the base.