This delicious galette is a perfect symbol of France's Charente region, where butter is king.
With a softer texture than some of its shortbread cousins, the galette has graced festive tables for centuries. It was once a staple of weddings, first communions and other village celebrations.
New manufacturing techniques have given the galette wider popularity. These days, it's served for all occasions and is eaten with apéritifs, as a snack or even for breakfast.
A little extra: you can add some finely chopped angelica, a little vanilla or some lemon zest.
- Thoroughly beat the eggs and sugar together until very light and pale.
- Gradually blend in the flour and the slightly softened butter. Combine everything, without overworking, to form a smooth dough.
- Place the dough in a thin layer in a large round pie pan. Sprinkle with crystallized sugar and bake in a 180° F (350° F) oven for 20 minutes.
The galette can be served warm or dry.
A recipe from pastry chef Joël Aupy, Montmoreau
Collaboration: Comité départemental du tourisme de la Charente
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