I made three Galettes in the past week. This one, one I’m working for the cookbook I’m writing and a small caramelized onion and cheddar one that got devoured.
These are like a secret weapon, in a way. The crust (which you absolutely MUST be made from scratch) is one of my favorite recipes I’ve ever made. It’s soft and buttery and flakey and takes about 8 minutes to throw together.
Eight minutes and you have yourself the best homemade crust you have ever tasted. It does need at least an hour to chill, but the best part is that you can make it days ahead of time and it’s all ready to go when you need it. You can even double the recipe and freeze the extra in a ziplock freezer bag for up to a month.
It’s rustic and it’s imperfections just make it that much more charming.
It has that perfect balance of foodie without fussy and casually elegant. Perfect.
And with Champagne Whipped cream (for real!!) it’s perfect for New Years.
Oh, and I found out last year how to pronounce Galette. I really wanted to say Guh-Lay, because it sounded more elegant to me. I was wrong, I’ll put my linguist aspirations on hold. It’s pronounced Gal-Let. Either way, it’s delicious.