[4] The pastry base is often homemade but can also be commercially purchased;[3] leftover supplies such as graham crackers can be employed as well.

Unlike traditional tarts or pies, galettes are made by folding the edges of a single sheet of dough over the filling, leaving the center exposed.

This method results in a visually appealing, golden-brown crust that adds a delightful crunch to each bite.

These vegetables are thinly sliced and layered over a bed of ricotta or goat cheese, often seasoned with garlic, herbs de Provence, and olive oil.

The vegetables are arranged in a visually appealing pattern, and the edges of the dough are folded over to create a rustic border.

This type of galette is a large, thin pancake mostly associated with the region of Brittany, where it replaced at times bread as basic food, but it is eaten countrywide.

It is frequently garnished with egg, meat, fish, cheese, cut vegetables, apple slices, berries, or similar ingredients.

It is consumed throughout the Carnival period (from the Epiphany until Lent, beginning Ash Wednesday) and preferably accompanied by champagne.