Galettes: So Many Kinds, All So Different, All So Delicious

This one’s a lacy crepe filled with egg and spinach, what I’ll always think of as a Popeye.  Everything that we know as a crepe is, indeed, a crepe, except that in Brittany, when the crepe isn’t sweet, it’s called a galette; it’s also made with buckwheat flour.  And at my favorite Parisian creperie, Breizh Café, there’s a dessert that’s a buckwheat galette topped with salted caramel ice cream … so much for following the rules.

 
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This rustic tart?  A galette too.  Don’t ask why I didn’t take a picture of this when it came out of the oven.  Did Michael get to it immediately?  That must have been the reason.  But here’s another one. Untouched.
 
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The Sable Breton made in a tart pan and covered with lemon curd and fruit in Around My French Table is a galette.  It kind of fits one of the descriptions of a galette as something puckish.  (Sorry, I only had a picture of a slice — the whole one’s in the book.)  
 
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And here’s a smaller version of the Breton sable.  These cookies are actually very thin and not at all puckish.
 
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 Once again, rules, schmules.  But once again, delicious.
 
 

Dorie Greenspan

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