Galette Bretonne

[gfron1]

I am making a galette bretonne and the recipe makes it sound like a shortbread disc. When I google images it looks more like a traditional galette - flat folded pie. What should this look like - any tips? Thanks.

[CarolineLD]

Galettes can be a savoury pancake, your shortbread-type biscuit, or your flat-folded pie! If you go to this page traou mad and galettes de Pont Aven you'll see a picture of the type of galette you're making on the right.

Caroline

[gfron1]

Thank you for the info - I'll be sure to post our results.

[John Talbott]

I'm not sure if it'll help but we have a topic running on galettes etc and I expect Ptipois to come online shortly and help out.

[gfron1]

Here it is. Galette Bretonne ala Ann Amernick. Raisins and candied grapefruit peel. We baked it in a shortbread form - very nice.

[John DePaula]

Here it is.  Galette Bretonne ala Ann Amernick.  Raisins and candied grapefruit peel.  We baked it in a shortbread form - very nice. 

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That looks wonderful to me!

[Ptipois]

Galette only means flat cake, so in Brittany it can be a thin buckwheat pancake eaten with savoury garnishings, or a completely different thing: a small, cookie-sized round shortbread-like pastry. The pastry may be hard or crumbly but it is always rich in butter, based on pâte sablée.

The term "galette bretonne" most often refers to the cookie version. When mentioning the pancake one rather says "galette de blé noir" (blé noir = sarrasin = buckwheat). Not all of Brittany uses the term "galette de blé noir" for buckwheat pancake, the term is only used in Western Brittany, the French-speaking part. In the West, they will say "crêpes (de blé noir)" as a direct translation of krampouez.

Edited January 5, 2008 by Ptipois (log)

[gfron1]

Thank you for that explanation. The topic that John pointed was great, but didn't explain the differences. I definitely made the cookie version not pancake. It was good for dessert, and good for breakfast