Right, I hear you English and Italian readers, “charentaise” is not the easiest French word to pronounce but this is the region where the galette is from (the Charentes, on the west coast of France, under Brittany).
Flavours of my childhood
I love a good galette because it reminds me of my childhood when I use to spend summers in La Rochelle and in Ile de Ré, where my father is from. We would eat it for dessert or for le goûter (afternoon snack).
It is actually a very simple cake, no crazy mixture, no layers. Just a LOT of butter. That’s what makes it so good. I like that it is crusty and soft at the same time. Plus, it hardly dries so you can keep it for at least 10 days. Well, at my house it clearly never lasted that long… 😉
How to make the galette
Very simple and quick! Here is what you need:
for 10 persons
- 300g flour
- 1/2 baking powder sachet
- 125g sugar
- 125g sifted icing sugar
- 250g butter (tip: I used only 170g and it was enough)
- 6 egg yolks
- Mix the flour, yeast, and sugars in a bowl. Add the butter and mix until large crumbs are formed.
- Incorporate 5 egg yolks gradually, then continue to mix to obtain a textured dough.
- Spread it in a buttered tart mold (24cm diameter), pressing tightly.
- Brush the remaining egg yolk on the galette. Draw horizontal and then vertical lines with a fork.
- Cook for 45 minutes at 180°C – the cake should be well browned. Allow it to cool for 10 minutes before unmolding. Allow it to cool completely before eating.
It exists many variations of the galette, for instance, filled with custard cream or flavored with orange flower water. I personally prefer the “original” but it is completely up to your tastes and creativity! I adapted the recipe from one of my favorite cookbooks, Gâteaux Simplissimes.
Because I am French and I live abroad, I like to cook and bake French recipes. It is also a great way for my Italian boyfriend to taste them. If there is a French specialty you’d like to see on the blog, let me know in a comment.