What is a savory galette?

A savory galette is a rustic French pastry made with a flaky crust that is folded around a savory filling. Unlike a traditional pie or tart, a savory galette is free-form and does not require a pie dish. The filling often includes vegetables, cheese, herbs, and sometimes eggs, creating a dish that is similar to a tart or quiche but much easier to prepare.

Can I make savory galette dough ahead of time?

Yes, the dough for a savory galette can be made in advance. Rough puff pastry dough can be refrigerated for up to three days before baking. It can also be frozen for up to one month. When ready to use, thaw the dough in the refrigerator overnight and let it rest at room temperature for about 20 minutes before rolling.

What vegetables work best in a savory galette?

Many vegetables work well in a savory galette. Popular choices include kale, spinach, leeks, mushrooms, caramelized onions, zucchini, roasted squash, and tomatoes. The key is to cook or roast vegetables beforehand to remove excess moisture so the crust stays crisp.

How do you store and reheat savory galette?

Leftover savory galette should be stored in an airtight container in the refrigerator for up to three days. To reheat, place slices in a 350°F oven for about 10 minutes until the crust becomes crisp again. Avoid microwaving if possible, as it may soften the flaky pastry.

Savory Galette Recipe – Easy Flaky French Tart

Name: Savory Galette Recipe
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: French
Ingredients: 1 1/4 cups (145 g) all-purpose flour; 1/4 cup (26 g) rye flour or whole wheat flour; 1 teaspoon granulated sugar; 3/4 teaspoon salt; 10 tablespoons (140 g) unsalted butter, very cold and cut into pieces; 7 tablespoons ice water; 1 teaspoon white vinegar or apple cider vinegar; 1 bunch kale (about 4 oz), chopped; 3 medium leeks, cleaned and sliced into 1/4-inch half moons; 2 cloves garlic, finely chopped; 2 tablespoons olive oil; 1/4 teaspoon salt (for sautéing vegetables); 1 tablespoon fresh sage, minced; 2 tablespoons fresh parsley, roughly chopped; 2 large eggs, beaten; 1 teaspoon anchovy paste (optional); 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup (about 3–4 oz) Gruyère, Comté, or Emmental cheese, shredded; 1/2 cup mascarpone cheese; 1 large egg (for egg wash); 1 tablespoon water (for egg wash)

Description

A rustic savory galette with a flaky rough-puff pastry crust filled with sautéed leeks, kale, herbs, creamy mascarpone, and nutty Gruyère cheese. This French-inspired free-form tart is perfect for brunch, lunch, or a light dinner.

Ingredients

Scale

1 1/4 cups (145 g) all-purpose flour
1/4 cup (26 g) rye flour or whole wheat flour
1 teaspoon granulated sugar
3/4 teaspoon salt
10 tablespoons (140 g) unsalted butter, very cold and cut into pieces
7 tablespoons ice water
1 teaspoon white vinegar or apple cider vinegar
1 bunch kale (about 4 oz), chopped
3 medium leeks, cleaned and sliced into 1/4-inch half moons
2 cloves garlic, finely chopped
2 tablespoons olive oil
1/4 teaspoon salt (for sautéing vegetables)
1 tablespoon fresh sage, minced
2 tablespoons fresh parsley, roughly chopped
2 large eggs, beaten
1 teaspoon anchovy paste (optional)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup (about 3–4 oz) Gruyère, Comté, or Emmental cheese, shredded
1/2 cup mascarpone cheese
1 large egg (for egg wash)
1 tablespoon water (for egg wash)

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Instructions

In a food processor, pulse together the all-purpose flour, rye flour, sugar, and salt until evenly combined.
Add the cold butter pieces and pulse 3–4 times until the butter pieces are about the size of beans.
Transfer the mixture to a chilled bowl and refrigerate for 15 minutes.
Add the vinegar and ice water to the dough mixture and gently stir until the dough just comes together and looks slightly crumbly.
Turn the dough onto parchment paper and form it into a 4-inch square. Wrap and refrigerate for 45 minutes.
Roll the dough into a rectangle about 5 x 11 inches. Fold it into thirds like a letter. Turn and repeat this folding process two more times to create layers.
Fold the dough in half and refrigerate for at least 1 hour before using.
Preheat the oven to 425°F (220°C). Place a baking sheet or pizza stone inside to heat.
Heat olive oil in a skillet over medium heat. Add kale, leeks, garlic, and 1/4 teaspoon salt. Sauté for about 8 minutes until softened.
Cover the pan and let the vegetables steam for 5–10 minutes until tender. Stir in the sage and parsley.
In a bowl, whisk together the eggs, anchovy paste, Dijon mustard, lemon juice, salt, and black pepper.
Roll the chilled dough into a 14-inch circle about 1/8 inch thick on parchment paper.
Spread mascarpone cheese over the dough, leaving a 2-inch border around the edges.
Add the sautéed vegetable mixture on top of the mascarpone and sprinkle with shredded Gruyère cheese.
Fold the edges of the dough over the filling, overlapping slightly to create a rustic crust.
Whisk the egg and water together to make an egg wash and brush it over the crust.
Pour the seasoned egg mixture evenly over the filling.
Transfer the galette with the parchment onto the preheated baking sheet or stone.
Bake for 10 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and bake for another 25–35 minutes until golden brown.
Cool for 20 minutes before slicing and serving.

Notes

Keep the butter very cold to ensure a flaky galette crust.
The rough puff pastry dough can be made up to 3 days ahead and refrigerated.
The dough can also be frozen for up to 1 month and thawed overnight in the refrigerator.
Cook vegetables thoroughly to remove excess moisture and prevent a soggy crust.
Bake the galette on a preheated pizza stone or cast iron pan for a crisp bottom crust.
Allow the galette to cool before slicing so the filling can set properly.

Prep Time: 45 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 477 kcal
Sugar: 3.5 g
Sodium: 650 mg
Fat: 37 g
Saturated Fat: 21.6 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 24.7 g
Fiber: 1.8 g
Protein: 11 g
Cholesterol: 143 mg