Gallette

Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton galette (French: Galette bretonne [galɛt bʁətɔn]; Breton: Krampouezhenn gwinizh du), a pancake made with buckwheat flour usually with a savoury filling. Of the cake type of galette, one notable variety is the galette des Rois (King cake) eaten on the day of Epiphany. In French Canada the term galette is usually applied to pastries best described as large cookies. A common form of galette resembles a type of single crust, free-form pie with a fruit filling and the crust folded partway over the top of the filling. The website joyofbaking.com defines the term galette as "a French term signifying a flat round cake that can be either sweet or savory and while [recipes can use] puff pastry as a base, they can also be made from risen doughs like brioche, or with a sweet pastry crust." The fruits used in these types of galettes are typically seasonal and can include one or more of apples; berries such as strawberries or blueberries; or stone fruits such as peaches, plums, nectarines, or cherries. Various spices, zests, or peppers can be added in the preparation process if desired. The pastry base is often homemade but can also be commercially purchased; leftover supplies such as graham crackers can be employed as well. Fruit galettes can be served warm or with ice cream.

Source: Wikipedia