Mediterranean Vegetable Galette Recipe (2024)

FAQs

How do you keep the bottom of galette from getting soggy? ›

Preventing Soggy Bottoms

Because you can't par-bake a galette crust to prevent the fruit's juices from making the crust soggy, many folks brush their galette crust with egg white or make a layer of crushed cookies or cake crumbs, either of which work fine.

Serve it with a salad and you have a great breakfast, brunch, lunch, or dinner. This galette is great at room temperature too. Totally picnic worthy. But for now, it's my lunch.

For this recipe, we use puff pastry to keep things super easy! What are the three different types of galette? The three most common types of galette are galette Breton, galette de rois, and fruit galette.

Yes! You can make the filling and dough and chill it in the refrigerator overnight, then assemble the galette the next day when you're ready to bake it. I don't recommend making the entire, assembled galette and letting it sit overnight in the fridge, because you run the risk of the crust becoming soggy.

If you have plenty of time, blind bake the bottom crust for 10–15 mins and then brush with egg white while still hot. Allow to cool 5 mins before filling and adding top crust. Put pie dish on a pre-heated baking sheet as above.

Somewhere within the glorified galette hides a charm known as a “féve” – traditionally this was a bean but it's now more commonly a plastic trinket which many people collect to mark their years of good fortune.

A potato galette combines the crispiness of a potato chip with the creaminess of mashed potatoes and will be a hit when served alongside a green vegetable, such as green bean casserole or a green salad.

Whether making a sweet or savory galette, a soggy bottom can be difficult to avoid because the fruits or vegetables in the filling release water as the galette bakes. Here at ATK, we've come up with many crisp-crust solutions, such as parcooking the vegetables in the filling or macerating and draining the fruit.

Serving Traditions

The “king” is represented by the fève, once a fava bean, now a porcelain or plastic figurine, hidden inside the cake. The person who discovers the fève in their serving is declared le roi (the king) or la reine (the queen) and gets to wear the golden paper couronne (crown) that comes with cake.

A crostata is essentially an Italian version of what the French would call a galette: a flat, free-form pie. It may be baked in a pie pan too, often seen with a simple cross-hatch topping of crust, but we love the rustic and fuss-free style of baking it right on a sheet pan.

Is galette served hot or cold? ›

These galettes, as they are usually known, can be made as individual pastries or as one large pizza-like dessert to be cut in wedges. Sometimes the fruit is baked on the pastry. And the ones with baked fruit can be served warm or at room temperature.

In France, the slightly more restrained Galette des Rois is enjoyed on January 6th in celebration of the Epiphany, said to mark the arrival of the Three Kings in Bethlehem. Families come together on or around this date to share their galette, into which is baked a small ceramic baby charm (the “fève”).

The Galette des Rois has a crispy, flaky shell, and the inside is filled with an orange-almond filling. The orange just gives it a bit of freshness. Oh, and here's a chocolate version of a Galette des Rois! Tradition has it that you can bake a tiny plastic baby Jesus or a dried bean inside.

Brushing the interior crust of the galette with egg white before adding the filling is a tried and true method for preventing a soggy bottom. The egg white creates a seal that prevents excess moisture from soaking into the crust.

Soggy bottoms

And finally, the most frustrating pastry problem of all – the soggy bottom. This normally happens when the oven is not hot enough or the pastry is not baked for long enough. However, it can also be because too much water was added to the dough.