Broccoli and Cheese Galette Recipe (2024)

FAQs

Is galette dough the same as pie dough? ›

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

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

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). To use a homemade pie crust just simply swap it out for the puff pastry in this recipe.

These galettes, as they are usually known, can be made as individual pastries or as one large pizza-like dessert to be cut in wedges. Sometimes the fruit is baked on the pastry. And the ones with baked fruit can be served warm or at room temperature.

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.

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".

Whether making a sweet or savory galette, a soggy bottom can be difficult to avoid because the fruits or vegetables in the filling release water as the galette bakes. Here at ATK, we've come up with many crisp-crust solutions, such as parcooking the vegetables in the filling or macerating and draining the fruit.

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.

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.

Every galette has a secret – tucked somewhere inside the galette is a prize. In early times, the prize was a dried bean, or fève. Over the centuries, the beans were replaced by all manner of trinkets, usually made of porcelain, but they've never stopped being called fèves.

What is a tart vs pie vs galette? ›

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.

Remove the dough from the plastic wrap and roll it out into a 12 by 12-inch circle. It's okay if the circle isn't perfectly round. In fact, my galette dough usually appears quite rustic and I like it that way. For a perfect circle, simply use a pizza cutter to cut off any uneven edges.

Make sure your galette dough is ⅛-inch thick. Thicker crusts are gummy and chewy, not flaky and crisp. Use the middle oven rack. Since galette dough is thin and baked directly on a sheet pan, it should be placed in an area of the oven that yields consistent, moderate heat.

Opt for a lively and young wine, based on Chardonnay, or a sparkling wine like the Crémant d'Alsace or the Crémant de Bourgogne. Dry or semi-dry white champagne will also bring freshness and lightness to your tasting. The idea is to lighten the sweetness and creaminess of the cake.

There are three types of pastry dough in a classically trained chef's arsenal that should be known by heart. To the uninformed observer, these doughs may seem quite similar, even interchangeable.

The main ingredients in pastry dough are similar to those in standard pie dough, with one exception. You may notice that this recipe does not have any sugar in the ingredient list. A little bit of sugar actually tenderizes the pastry in addition to adding a bit of sweetness.

In order to release from the pan without damage, tart crusts will often be a bit more shortbread-like, as opposed to the flakey pie dough typically used for crostatas and galettes. But, like crostatas and galettes, these can go either savory or sweet, and we certainly do not discriminate here.