What are the three different types of galette?

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.

Can you make galette the day before?

Make ahead: Dough can be made up to 3 days in advance and stored in the refrigerator or frozen for up to 3 months. Storage: Galette is best eaten the day it is baked. Store leftovers, loosely covered, at room temperature for up to 2 days.

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

Don't skip the cornstarch in the recipe, to avoid a runny filling and soggy bottom. Drain the excess liquid from the peach mixture as you add them to the crust. Most importantly, be sure to cook the galette completely. The galette is fully baked when the crust is deep golden brown and the peaches are bubbling.

Which is the most famous galette in France?

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.

What is the difference between pie dough and galette dough?

Whereas pies are baked in a sloped pie pan, often with a top crust or open with crimped edges, galettes are freeform, and baked right on a baking sheet. The edges of the galette are folded over the center filling, leaving a wide opening from which the filling can be seen.

Why do French people eat galette?

Galette des Rois is eaten to celebrate the Biblical Epiphany . It is a religious feast commemorating the arrival of 'Three Kings' at the manger where Jesus was born.

What is hidden in the galette?

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.

What is the difference between a French galette and a crepe?

The simple answer is that a galette is a savoury crêpe . Galettes are made with buckwheat flour instead of usual flour varieties. This gives them a slightly stronger flavour than a normal crêpe or pancake and also means they're gluten free.

What is the 6th January galette?

The Galette des Rois or the King's Cake is traditionally eaten on the 6th January each year to celebrate the Kings visiting baby Jesus . The Galette des Rois comes from the Roman tradition where the Romans would choose a slave to be King for the day. The cake was baked with a lucky charm inside.

What is the difference between a gâteau and a galette?

(Of course, it bears noting that when consulting a French dictionary, the definition becomes a bit more complex--for it seems that cake translates not only to gâteau but galette as well-- the gâteau generally accepted as a raised cake, frequently with icing, whereas galettes are generally flat, crusty and sometimes ...

What is the difference between a galette and a palet?

The main distinction between a Palet Breton and Galette biscuit is the thickness - the latter is thinner yet large in size, and former goodies are smaller yet thicker . Another key characteristic of Palets is their uniquely crumbly texture and soft consistency.

Galette Recipe with Butternut Squash, Bacon and Parmesan Cheese (2024)

Home » Recipes » 100+ Easy Meals » Butternut Squash Galette with Bacon and Parmesan

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by Todd + Diane

It’s this time of year that we crave savory galettes. Our butternut squash galette recipe with bacon and parmesan is our go-to favorite galette to make and share.

We thought about making agalette in the wood fired oven today. This was the day that we set aside as our practice day to make sure we stay consistent and don’t burn all our food, especially if we plan a big dinner party around the oven. But with so many things on our “practice cooking list”, adding a galette would be over-load.

Seriously, a galette on top of the loaves of parmesan bread, bialys, wine and onion dip, chicken wings and apple pastries? Did we really need to add another galette to our practice list? We both looked at each other and said, “no more food”.

Video: Butternut Squash Galette Recipe with Bacon AND Parmesan

But alas, we remembered we had this recipe: anawesome butternut squash galette recipe and photo saved in our archives to share for our Christmas gatheringand it totally slipped our memories until today.

Perfect Squash Galette for Sharing

Butternut squash, bacon and parmesan galette for Christmas. It’s the perfect, elegant yet easy dish to share when everyone else is bringing cookies, cookies and more cookies.

We’re so glad we didn’t make the galette today and we’ll save it for Christmas because we’ll enjoy it much more when we don’t have three loaves of bread, a mound of bialys, chicken wings and a ton more of food to squeeze into our bellies. And don’t worry, we don’t waste any of our food. It’s going to all our neighbors and friends!

Hope you all spend time with the ones you love, eat awesome food, share great stories, laughs and hugs. That’s what Christmas is all about.

Happy Holidays Everyone!

diane and todd

More Great Galette Recipes Here:

Butternut Squash and Bacon Galette
Leftover Thanksgiving Galette
Sausage Galette with Zucchini, Ricotta and Sage
Heirloom Tomato Galette
Broccoli and Cheese Galette
Dill Chicken Pot Pie Galette
Kale, Corn and Feta Cheese Galette
Brown Butter Apple Galette
Brandied Pear Galette with Caramel Sauce

This butternut squash galette recipe was originally published in 2014 and re-published in 2018 with a new video!

Butternut Squash and Bacon Galette Recipe

Yield: 6 servings

Prep Time: 30 minutes mins

Ingredients

Filling Ingredients

1 small butternut squash or half of a medium (about 1 pound or 455g)
4 slices bacon , cut into 1" pieces
1/2 medium onion , diced
3 cloves garlic , minced
2 teaspoons (10ml)Worcestershire sauce
1/4 teaspoon fresh or dried thyme leaves
1/2 teaspoon paprika
kosher salt or sea salt to taste
fresh cracked black pepper to taste
1/4 cup grated parmesan cheese (add on top before baking)

Galette dough ingredients

1 1/4 cups (155g) all-purpose Flour
1/2 cup cold unsalted Butter (1 stick or 113g), cut into 1/2-inch (12mm)pieces
1 teaspoon Sugar
1/2 teaspoon kosher salt or sea Salt
1/4 cup (60ml) cold Water (you may not end up using the full amount)
Egg wash (one egg mixed with 2 tablespoons of water) or Heavy Cream, for brushing the crust

Instructions

Make the crust dough: In a bowl, pinch together the flour, butter, sugar, and salt with your fingertips until most of the big chunks of butter are flattened or broken up and there is no remaining dry flour sections.
Incorporate enough of the coldwaterinto the flour until the mixture binds together and forms a rough ball. Knead the ball just until the dough begins to become smooth.Don't overwork the dough or else it will become tough.
Roll the doughinto a ball, and then flatten into a disk. Wrap in plastic wrap and chill for at least 30 minutes(can be chilled overnight or frozen for future use).
Preheat the oven to 375°F (190°C). Line abaking sheet pan with parchment paper.
Make the filling:Peel, seed, and cut butternut squash in 1-inch cubes. Set aside.
Heatlarge skillet over medium high heat. Cook the bacon until it renders the fat. Add the onions and garlic and cook until they are soft.Add the butternut squash, Worcestershire sauce, thyme, paprika, salt and pepper. Reduce heat to medium and cook butternut squash begins to soft, about 5 minutes.
Taste for additional salt/pepper seasoning, if needed. Remove from heat and set aside to cool before filling galette.
On a floured surface, roll the disk out to a circle about12 inches (30-cm) in diameter.Gently transfer the dough onto the prepared sheet pan.
Spreading the butternut squash mixture out evenly to within about 2 inches (5 cm) of the outside edge. Sprinkle the parmesan cheese over the filling. Fold the edge of the dough over the filling, creasing and folding until completing the circle. Brush the crust with the egg wash or heavy cream.
Bake for 50 to 60 minutes, or until the crust is golden. Serve warm or at room temperature.

Video

Nutrition Information per Serving

Calories: 377kcal, Carbohydrates: 37g, Protein: 8g, Fat: 23g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 383mg, Potassium: 547mg, Fiber: 3g, Sugar: 4g, Vitamin A: 13895IU, Vitamin C: 28mg, Calcium: 124mg, Iron: 2mg

Course: Main Course

Cuisine: Oven

Calories: 377

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7 comments on “Butternut Squash Galette with Bacon and Parmesan”

chahinez tabet aoul — December 10, 2018 @ 6:01 pm Reply

I loved your recipe so much that I highlighted it on my own recipe post of “Effortless Honey Roasted Butternut Squash for 2!”
Have a fantastic rest of your day and continue posting amazing content <3 !
Valentina — December 9, 2018 @ 7:08 am Reply

I love this galette. The filling is so delicious, and the pastry ha s a wonderful flaky texture which I absolutely love. Thank you for sharing it, and Merry Xmas!!
- — December 9, 2018 @ 7:09 pm Reply
  
  Thanks so much. It’s one of our favorites too!
Bonnie Harris — December 26, 2014 @ 7:45 pm Reply

Hi,
Made this tonight, it was so tasty. My thyme died in the frost but I found some sage and used that instead. My husband who hates orange food loved this dish. When I told him we were having Kale salad and Butternut Squash Galette he made that “special face”. After dinner he wanted to know when I was making it again.
- — January 4, 2015 @ 7:28 pm Reply
  
  Glad you enjoyed it Bonnie!
Cheryl D Lee — December 23, 2014 @ 11:58 am Reply

I am saving this recipe! As always, you had me at bacon!
Happy Holidays!
Tracey at Salty Sweet Life — December 23, 2014 @ 7:50 am Reply

Merry Christmas and Happy New Year to both of you! May I just say that meeting the two of you was one of the highlights of my year! Thank you for all the wonderful recipes and photography inspiration! Have a wonderful holiday season!