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Galette - Page 2 of 3

  • Recipe

    Peach-Ginger Galette with Hazelnuts

    Serve this the day it’s baked.

  • How-To

    How to Make a Crisp Potato Galette

    Layer thinly sliced potatoes with cheese and fresh herbs for an irresistible savory tart

  • Recipe

    Yukon Gold Gruyère Galette

    I like the combination of sweet, nutty Gruyère and the slight sharpness of Parmigiano-Reggiano in this galette. Sometimes instead of thyme, I use a slightly smaller amount of rosemary. 

  • Recipe

    Raspberry Galette

    Rose water, if you choose to use it, is available in Middle Eastern grocery stores and gourmet food shops. I like the sparkly look of turbinado sugar, which is golden…

  • Article

    Tart vs. Galette

    In this short article, contributing editor Molly Stevens discusses tarts, galettes, and pies. These terms are often used interchangeably, but strictly speaking don't mean exactly the same thing.

  • Recipe

    Tomato, Corn & Cheese Galette with Fresh Basil

    Because this dough has the added crunch and texture of cornmeal, it's a bit more difficult to roll out, so be a little more generous when flouring your work surface.…

  • Recipe

    Plum & Raspberry Galette

    I originally developed this recipe using amaretti—very sweet, very light, very crisp almond meringue cookies. You can often find them in Italian and specialty groceries. Almond biscotti work well, too.…

  • Recipe

    Pineapple & Frangipane Galette

    Frangipane is a rich almond-flavored pastry cream. I make this version using almond paste, which is available in the baking section of the supermarket.

  • Recipe

    Plum Galette with Lemon Crust

    As the plums bake, the galette will spread and flatten. Use a rimmed sheet pan to catch juices that may leak out.

  • Recipe

    Walnut Frangipane Tart

    After the bouillabaisse has been cleared, serve this tart warm with a glass of Armagnac.