The galette is a culinary specialty of Brittany. Originally, the term referred to a savory crêpe made from buckwheat flour, often filled with ham, cheese, or egg. In modern French bistro cuisine, however, the galette has evolved into a rustic, free-form tart with a crisp crust, filled with vegetables, cheese, or seasonal ingredients.
Especially in autumn, an galette aux légumes d’automne is a wonderful choice – a colorful combination of pumpkin, leek, spinach, and perhaps a few mushrooms, nestled in a golden-brown, buttery crust. It tastes just as delicious warm from the oven as it does lukewarm and pairs wonderfully with a glass of cider or white wine.
🥕 Ingredients (for 4 people)
For the dough (rustic galette dough):
- 150 g buckwheat flour (or half buckwheat, half wheat flour for a milder flavor)
- 100 g wheat flour
- 125 g cold butter, diced
- 1 egg
- 2–3 tbsp ice-cold water
- 1 pinch of salt
For the filling:
- 300 g pumpkin (e.g. Hokkaido or butternut), diced
- 1 small leek, cut into thin rings
- 100 g fresh spinach
- 150 g button mushrooms, sliced
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 100 g goat cheese or crème légère
- 1 tsp thyme or rosemary
- Salt & freshly ground pepper
Optional refinements:
- 1 handful of walnuts, roughly chopped
- A drizzle of honey for a sweet-savory note
👩🍳 Preparation
1. The dough
- Rub the flour, salt and cold butter pieces together in a bowl with your fingers until the mixture is crumbly.
- Add the egg and 2 tbsp water, quickly knead into a dough (do not knead too long, otherwise it will become tough).
- Shape into a ball, wrap in cling film and let rest in the refrigerator for at least 30 minutes.
2. Prepare the vegetables
- Roast the diced pumpkin in a little olive oil in the oven at 180 °C for about 20 minutes, until soft and lightly caramelized.
- In a pan: sauté the onion until translucent, add the leek and mushrooms, and sauté for a few minutes. Season with salt, pepper and thyme.
- Briefly stir in the spinach at the end, until it wilts.
3. Fill the galette
- Roll out the dough on baking paper into a circle about 3–4 mm thick.
- Place the vegetable filling in the center of the dough, leaving a border of about 4 cm.
- Spread or sprinkle with goat cheese or crème légère.
- Fold the edges of the dough over the filling—not perfectly, but rustic.
4. Bake
- Bake in a preheated oven at 190 °C top/bottom heat for about 30–35 minutes, until the dough is golden brown and crispy.
5. Serve
- Sprinkle with walnuts; optionally drizzle a drop of honey over the pumpkin.
- Serve warm or lukewarm; a green salad with a light vinaigrette goes well with it.
🍷 Wine recommendation
A dry white wine such as Sancerre or a brut cider from Brittany pairs perfectly with the rustic flavors of the galette.
✨ Variations
- Vegetarian deluxe: Combine with blue cheese and pear slices.
- Higher in protein: Add some fried turkey breast or diced ham.
- Vegan: Replace butter with margarine and cheese with cashew cream.