Broccoli and Cheese Galette Recipe (2024)

FAQs

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

Adding cornstarch to the fruit filling and brushing the inner crust with egg white ensures a perfectly crisp bottom.

First, galettes don't require a par bake like quiches do, which speeds up the baking time. Secondly, they are easier to travel with and share. Lastly, there's more crust to filling ratio. Usually the filling in a quiche is quite liquidy, which would just leak out of a free-form pie like a galette.

The difference is in the preparation: while a traditional pie crust is pressed into the bottom and sides of a pie plate and crimped along the edges in a decorative fashion, a galette crust is rolled out, topped with filling, and then folded over itself in a round shape and placed on a baking sheet.

The three most common types of galette are galette Breton, galette de rois, and fruit galette. A galette Breton is a buckwheat crepe. A galette de rois is a type of flat cake made with pastry dough. Finally, a fruit galette is a freeform pie shaped around the filling.

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

The galette des rois is a cake traditionally shared at Epiphany, on 6 January. It celebrates the arrival of the Three Wise Men in Bethlehem.

Crostata is an Italian term, and galette is French; however, by definition, you can use these terms interchangeably. They're referring to the same, easy and distinctly elegant dessert.

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.

Can you make a galette ahead of time? 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.

The galette should bake until the crust is a deep golden-brown and the fruit is bubbly and cooked. This usually takes about 30 minutes or so. Transfer the galette, parchment and all, to a wire rack and let it cool completely before slicing.

How do you prevent galette from leaking? ›

Make sure the top crust is adhered evenly around the pie, or filling can easily leak out between the crusts. Do this using a pastry brush dipped in water, or use your fingers dipped in water. Vent the top crust well, not just a few pokes with a fork, but actual slashes in the top crust.

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.

This tomato galette is a stunning main dish for a summer dinner. We often enjoy it alongside a salad filled with more peak-season produce. It goes especially well with this zucchini salad, this arugula salad, or this golden beet salad. You can't go wrong with a simple green salad either.

After adding the dough to the pie plate, he sprinkles another heaping teaspoon of crumbs on top of the dough before adding the filling. These crumbs act as a second moisture, absorbing every last bit of moisture from the crust. Say it with us: crisp, golden and perfectly flaky crust.

Prebake your crust

Prebaking provides insurance against soggy bottoms during a low and slow bake, which custard pies demand.” A preheated baking stone helps your pies brown on the bottom.

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.