A term to designate various types of flat round or freeform crusty cakes. It can refer to:
Fruit galette: A single crust, free-form pie with the crust folded partway over the top of the fruit filling.
Breton galette: A crepe-like dishes in the form of a folded square, originated from Brittany. They are comparatively larger as they are commonly eaten as a main course, and usually filled with savoury ingredients such as cheese, egg and ham.
