Imperfect and versatile, galettes are free-form pies that can be made savory or sweet. The flaky, buttery galette is more forgiving than almost any other French pastry, yet makes a stunning, circular centerpiece for any dinner or dessert. Although we provide you with several recipes, feel free to improvise by adding various root vegetables, greens, cheeses, or any other vegetables found hiding in the fridge. Then fold, bake, and delight in the uneven edges of your rustic homemade meal.

The Dough

The key to a perfect pastry dough is cold butter and water. Pro tip: Throw the butter in the freezer an hour before making the dough, and always ice your water. Note on preparing the dough: The key to a flaky, supple galette is an all-butter crust. If you’re not accustomed to French pastry, the quantity of butter in this recipe might seem extreme; don’t be surprised to find melted streaks on the parchment.


  • 1 3/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2 stick 16 tablespoons cold, unsalted butter, cubed
  • 1/3 –1/2 cup ice water divided

Egg wash

  • 1 egg yolk
  • 1 tablespoon heavy cream


  • Pulse the flour, sugar, and salt together in a food processor, fitted with the blade attachment, until combined. Add the butter and pulse until the mixture resembles coarse crumbs, 7 to 10 pulses. A few larger pieces of butter may remain. Drizzle in 2 tablespoons of ice water and pulse until dough is crumbly in texture but holds together when squeezed, about 4 pulses. If the mixture is dry, pulse in up to 2 more tablespoons of ice water, 1 tablespoon at a time. If you don’t have a food processor, you can whisk the dry ingredients and use hands to combine butter and water.
  • Turn out the dough onto a piece of parchment paper. Shape into a disk, wrap completely in the parchment, and place in a resealable bag. Refrigerate for 30 minutes to 1 hour. The dough can be made up to three days in advance and stored in the refrigerator, or frozen for up to three months.

Make the Filling

While your dough is chilling in the refrigerator, prepare the filling. Below we provide several recipes for savory and sweet options. The key to a perfect galette is to allow the filling to cool completely before assembling. When in a hurry, spread the filling on a baking sheet and pop in the freezer for 10–15 minutes.

Assemble the Galette

Arrange a rack in the middle of the oven and heat to 400°F.

Unwrap dough, lightly dust with flour, and place it on a piece of parchment paper. Cover with a second piece of parchment. Roll the dough into a 12-inch round about 1/8-inch thick. Slide the parchment and dough onto a baking sheet and remove the top layer.

Pile filling onto the center of the dough, slightly mounding it and leaving a 2-inch border around the edge. Fold the rim of the dough up and partially over the filling, overlapping and pleating the dough as you go around. Beat the egg yolk with 1 tablespoon of heavy cream and brush the crust with the egg wash.

Bake the Galette

Bake until the crust is a deep golden-brown, about 30–35 minutes at 400°F. Transfer the parchment with the galette to a wire rack and cool 10 minutes, garnish, and serve.

A galette serves 4–6 people.

The Galettes

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