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Galette recipes - 10 recipes

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Top rated Galette recipes

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In a bowl, gently toss together sliced peaches, vanilla, starch and sugar

  • For Sweet Buttery Crust
  • 1 1/2 cups flour (I used Lubella, but all-purpose is fine)
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 4 tablespoons unsalted butter, chilled and cubed
  • 2 tablespoons shortening
  • 2 teaspoons cream (heavy or light cream will do. If you have none on hand, full fat milk is fine)
  • For Peach Filling
  • 5 peaches, pitted, peeled and sliced
  • 1 teaspoon vanilla
  • 1 tablespoon cornstarch
  • 2 tablespoons sugar
4.7/5 (20 Votes)

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Whole Wheat Dough: Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine

  • Whole Wheat Dough:
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon kosher salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
  • 1 tablespoon apple cider vinegar
  • Galette:
  • 1 cup ricotta
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 4 oz. maitake mushrooms, torn, and/or crimini mushrooms, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 bunch large Swiss chard, ribs and stems removed, leaves cut into bite-size pieces
  • All-purpose flour (for parchment)
  • 1 large egg, beaten to blend
  • 1 cup mixed fresh tender herbs (such as flat-leaf parsley, cilantro, dill, and/or chives)
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • Flaky sea salt (such as Maldon)
4.8/5 (12 Votes)

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I made this blueberry sauce to spoon over homemade pancakes, and had two cups left over

  • BLUEBERRY SAUCE:
  • 3/4 cup water
  • 2/3 cup sugar
  • 1 tablespoon cornstarch (I use King Arthur Flour Instant ClearJel)
  • 2 pounds fresh blueberries
  • 1 teaspoon grated lemon zest (I used Meyer lemon)
  • 1 tablespoon freshly squeezed lemon juice
  • DOUGH:
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon apple cider vinegar
  • Pinch of kosher salt
  • 1 stick cold unsalted butter, diced
  • 1 large egg
  • CREAM CHEESE FILLING:
  • 1 package Philadelphia Cream Cheese, room temperature
  • 1/3 cup sugar
  • 1 egg yolk
  • 1 teaspoon pure vanilla
4.5/5 (15 Votes)

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Make the most of fresh and in-season veggies, such as zucchini and summer squash, in this pretty galette

  • 2 medium zucchini and/or yellow summer squash, thinly sliced (2 1/2 cups)
  • Salt
  • 1/2 15 ounce packagerolled refrigerated unbaked piecrust
  • 3/4 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg yolk
4.4/5 (11 Votes)

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Lemon curd and raspberries in a flaky crust

  • Galette Dough
  • 1 cup (5 oz) flour
  • 1 1/2 teaspoons (6 grams) sugar
  • 1/8 teaspoon salt
  • 3 oz (6 tablespoons) cold butter
  • 1/4 cup (2 oz) cold water
  • Lemon Curd
  • Yield: 1 cup
  • 1/2 cup (4 oz) fresh lemon juice (about 3 – 4 lemons)
  • zest of 2 lemons
  • 1/2 cup (3 1/2 oz) sugar
  • 2 large egg yolks
  • 1 large egg
  • 3 oz (6 tablespoons) butter @ room temperature
  • 8 oz fresh raspberries
  • 1 1/2 tablespoons (19 grams) sugar
  • 1/2 tablespoon butter, melted
  • sugar, for sprinkling
4.4/5 (10 Votes)

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Stun your family and friends with this apple galette this holiday season

  • 1/4 cup (1/2 stick) salted butter
  • 1/2 vanilla bean, split lengthwise
  • Basic Tart Dough
  • All-purpose flour for dusting
  • 1 pound baking apples (such as Pink Lady; about 2 large), scrubbed, sliced 1/8” thick
  • 3 tablespoons dark muscovado or dark brown sugar
  • 1 large egg
  • 1 tablespoon granulated sugar
  • 2 cups heavy cream
  • 2 tablespoons pure maple syrup
4.4/5 (15 Votes)

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We were looking to make something less fussy than a tart but more glamorous than a pie

  • For galette pastry:
  • 600 g peaches, pitted and sliced
  • 150 g blackberries
  • 2 tbsp honey
  • 1 tsp ground cinnamon
  • 1 tsp vanilla bean paste
  • 1/4 cup almond meal
  • 1 tbsp brown sugar
  • 11/4 cup plain flour
  • 1 tbsp caster sugar
  • 1/4 tsp salt
  • 115 g chilled unsalted butter, cut into small cubes
  • 1/2 tsp vanilla bean paste
  • 3 to 5 tbsp ice water, as required
  • For egg wash:
  • 1 egg
  • 1 tsp milk
4.1/5 (16 Votes)

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BUTTERNUT SQUASH GALETTE WITH GRUYÈRE Published January 1, 2012

  • INGREDIENTS
  • Dough
  • 1 1/4 cups (6 1/4 ounces) all-purpose flour
  • 1/2 cup (2 3/4 ounces) whole-wheat flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 10 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled
  • 7 tablespoons ice water
  • 1 teaspoon white vinegar
  • Filling
  • 6 ounces baby spinach
  • 1 1/4 pounds butternut squash , peeled and cut into 1/2-inch cubes
  • 5 teaspoons olive oil
  • 1 red onion , sliced thin
  • 1/2 teaspoon minced fresh oregano
  • 3 ounces gruyère cheese , shredded (3/4 cup)
  • 2 tablespoons crème fraîche
  • 1 teaspoon sherry vinegar
  • Salt and pepper
  • 1 large egg , lightly beaten
  • Kosher salt
  • 2 tablespoons minced fresh parsley
  • America’s Test Kitche
5/5 (1 Votes)

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This Vegetable Galette is a great way to enjoy fresh, seasonal summer vegetables tucked into an easy crust topped w...

  • CRUST:
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon sea salt
  • 1 stick (1/2 cup) very cold unsalted butter; cubed
  • 1/4 cup ice-cold water
  • 1 large egg yolk + 1/2 teaspoon water; slightly beaten (for egg wash)
  • PESTO:
  • 1 cup fresh basil leaves, packed
  • 1 1/2 cups fresh arugula, packed
  • 2 to 3 cloves fresh garlic
  • 1/4 cup pine nuts
  • 1 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup Pecorino cheese, freshly grated
  • GALETTE FILLING:
  • 1 teaspoon extra-virgin olive oil plus more for drizzling
  • 1 medium-sized yellow summer squash, sliced thin crosswise
  • 1 medium- to large-sized zucchini, sliced thin crosswise
  • 2 small tomatoes, sliced thin crosswise
  • Pecorino cheese, freshly grated
4.2/5 (5 Votes)

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In a medium bowl stir together the first four ingredients (through salt)

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons granulated sugar*
  • 1/2 teaspoon salt
  • 3 tablespoons butter, cut up
  • 2 tablespoons olive oil
  • 2 -3 tablespoons cold water
  • 2 tablespoons honey
  • 1 sprig fresh thyme
  • 2 teaspoons all-purpose flour
  • 2 teaspoons lemon juice
  • 2 cups thinly sliced apples
  • 1 egg white, lightly beaten
  • 1 teaspoon turbinado (raw) sugar (optional)
  • 2 tablespoons pomegranate seeds or snipped dried cranberries
  • 2 teaspoons fresh thyme leaves
0/5 (0 Votes)

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Apple-Pomegranate Galette with Fresh Thyme Peach Galette