The galette has its roots in French cuisine and dates back to ancient times. The term “galette” comes from the French word “galet,” meaning a flat, round stone, which reflects the flat and round shape of the pastry. Historically, galettes were simple, rustic cakes made from coarse grains, often served as a staple food.

In Brittany, a region in France, galettes made from buckwheat flour became popular, especially for savory versions filled with ingredients like cheese, meats, and vegetables. Over time, the concept of the galette evolved, and sweet versions with fruits and other fillings became common.

The modern galette, known for its free-form and rustic appearance, is celebrated for its versatility and ease of preparation. Pictured above is one of two galettes prepared by Jeanine for a dinner party we attended this evening. And yes, they were as delicious as they looked.