A galette, a French cooking term that is pronounced “guh-let” in English, refers to a flat cake that usually has a flakey crust. It can be savory or sweet and has a rustic look. Galettes don’t have a top crust but have crust folded over the edge of the filling. You can decorate the crust ledge if you like by placing chopped nuts, coarse sugar crystals, or pie crust decorations as shown below.
How to Serve
Serve galettes warm or cold; however, some would argue that they are best warm out of the oven with ice cream on top!
Coloring the Dough
I made the blueberry dough by using blueberry powder, which is crushed freeze-dried blueberries. You can buy blueberry powder online, and I include a source in the recipe notes. You can also use freeze-dried blueberries (found at specialty grocery stores) and grind them to a fine powder with an electric food chopper. You may use more or less powder than is listed in the recipe, depending on how light or dark you want the dough. Remember that the colored dough will lighten as it bakes. Follow these steps to work color into the dough:
- Sprinkle the blueberry powder on the dough.
- Then fold the dough over on itself.
- Knead the dough to incorporate the color and evenly distribute it.
To make flowers like the ones I placed on this galette, use a round cookie cutter to cut out 2-inch circles. Overlap the dough circles as shown in the photos below. Cut the circles row in half as shown. Then roll up each side of the dough to make two flowers.
Carefully pull the layers to separate the petals and make a flower. Work the dough to shape the flower if needed. Then cut off any extra dough and save it in a scrap pile to re-roll to make other flowers.
You can make buds from thin strips of dough. Just roll up a 4-inch strip to make a tube, being careful to roll it unevenly, so it spirals–which will make it bud-shaped. Work the dough with your hands to continue to shape the dough into an abstract bud. Cut off any extra dough and save it.
Placing the Flowers
Place the flowers in groupings around the galette and gently press them into the dough. Then brush both the flowers and the folded rim of dough with a beaten egg. Bake and enjoy!