When it comes to pastries and cakes, the French have given the world more techniques, recipes and methods than anyone else. No other country has taken the simple combination of flour, dairy and heat to create such a varied range of delicious dishes, both sweet and savoury. Many were created in the nineteenth century – a golden age of French patisserie when classics such as the modern-day éclair and croissant first appeared – but others are much older, dating back a thousand years.
The galette is a perfect example of France’s time-honoured relationship with baking. Originating in Norman times – when it was known as a gale – the term simply refers to a ‘flat cake’. Over time (and depending on what part of France you’re in), it’s become a catchall term for a variety of different sweet and savoury bakes, all as delicious as each other. Some may be more well-known than others, but the one thing they have in common is that they’re flat, round and quintessentially French. Read on for a more in-depth look at the different types of galette, then try your hand at one of the accompanying recipes (be sure to use a top quality flour, such as Doves Farm, for the best results).