Mushroom Galette Recipe (Savory Mushroom Tart) - Mon Petit Four® (2024)

FAQs

What is the difference between a pie and a galette? ›

Whereas pies are baked in a sloped pie pan, often with a top crust or open with crimped edges, galettes are freeform, and baked right on a baking sheet. The edges of the galette are folded over the center filling, leaving a wide opening from which the filling can be seen.

Galettes refer to the catch-all term for a pastry base, topped with either sweet or savoury fillings with the edges roughly folded in to create a gorgeous, rustic-looking bake.

I chose to use a puff pastry because I happen to love how the dough puffs up and there are layers and layers of buttery goodness. A traditional galette uses pie crust (homemade or store-bought).

1. : a flat round cake of pastry often topped with fruit. 2. : a food prepared and served in the shape of a flat round cake. a galette of potatoes.

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.

The French have been serving up galette des rois since the 14th-century. Traditionally, it's served on January 6th – the 12th day of Christmas – to celebrate the Epiphany, a religious feast day commemorating the arrival of the Three Kings to the manger where Jesus was born.

The Galette du Rois, a French cake baked specifically in early January, does this in perfect style, to celebrate the Epiphany which is celebrated 12 days after Christmas on the 6th of January.

The answer is YES! Both the dough and filling for your galette can be made ahead of time! Once you've finished just cover tightly and refrigerated for up to 3 days – this will cut your prep time in half and allow for more time in your day!

Crostata is an Italian term, and galette is French; however, by definition, you can use these terms interchangeably. They're referring to the same, easy and distinctly elegant dessert. By whichever name, this free-form pastry is always a great choice when you find yourself with a bounty of peak season produce.

For those of you that haven't had the pleasure, galettes de sarrasin are savory crêpes originating from the Brittany region of France.

What's the difference between a sable and a galette? ›

A: I think galettes are thin cookies. The sables are much thicker shortbread, but are crisp and crumbly... good for dunking in tea/coffee/milk.

The cake contains a lucky charm (une fève) which originally was a broad bean (fève means broad bean in French). Whoever found the charm in their slice of galette, becomes King or Queen. At the beginning of the 20th century, the lucky charm started being made of china.

The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust. Galettes – This is basically a pie made without using a pie dish, but because that would be too simple galettes can be made with any type of pastry dough.

A galette, if you're unfamiliar, is a kind of open-faced, freeform pie. The dough for the crust is the same as a traditional pie, but the structure of the dessert is different.

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.

Traditionally, Epiphany is celebrated on January 6th, 12 days after Christmas. Beginning around the 13th or 14th century, sharing a Galette des Rois became a popular way to celebrate this occasion, with the cake signifying the arrival of the Three Wise Men in Bethlehem.

The simple answer is that a galette is a savoury crêpe. Galettes are made with buckwheat flour instead of usual flour varieties. This gives them a slightly stronger flavour than a normal crêpe or pancake and also means they're gluten free.