 A galette des Rois | |
| Type | Cake or waffle |
|---|---|
| Place of origin | France |
| Region or state | Normandy, Brittany, French Guiana |
| Main ingredients | Flour |
| Variations | Breton galette (galette bretonne), king cake, Creole galette |
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,[1] 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 savoury filling. Of the cake type of galette, one notable variety is the galette des Rois (King cake) eaten on the day of Epiphany. In French Canada the term galette is usually applied to pastries best described as large cookies.
- ^ Lebovitz, David (September 2000). "Free-form Rustic Tarts: Whether Sweet or Savory, a Galette is Less Fussy than a Traditional Tart and Offers More Crisp Crust". Fine Cooking. No. 40. Taunton Press. ISSN 1072-5121. Archived from the original on 2022-08-29. Retrieved 2022-08-29.