Galette de Pérouges: the recipe for a thin, brioche-like sugar tart

The first time I ate a galette de Pérouges was after a stroll through the medieval town of Pérouges, in the heart of the Ain region, not far from Bugey. On a wooden table, I was served this thin, brioche-like galette, almost like a sugar tart, with that simple yet magical duo: butter and sugar. Nothing complicated, but a true French regional dessert, redolent of a traditional family recipe.

Here, I'm sharing my version of the authentic recipe, the one I make at home whenever I crave that caramelized crispness around the edges and that melt-in-your-mouth center. The secret lies in the brioche dough, rolled out very thin, then the (yes, generous) butter-sugar filling, and above all, baking in a very hot oven. It's this burst of heat that transforms the sugar into a light, shiny, caramel-like crust, without drying out the crumb.

I also keep the little detail that makes all the difference: a touch of orange blossom water. Not to perfume it like a festive brioche, just to add a subtle note that complements the butter. And since it's a quick recipe, I often make it when I want a dessert to share: warm, eaten with my fingers, or cut into slices like a tart.

You can easily adapt it: thinner for a crispy "lace" effect, or a little less spread for a softer texture. But the spirit remains the same: Pérouges on a plate, simple, straightforward, and incredibly delicious!

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Pérouges Galette

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: dessertKitchen: FrenchDifficulty: easy

Portions

4

people

Preparation

22

minutes

Cooking

16

minutes

Calories

699

kcal

Total time

38

minutes

The recipe for the Pérouges galette is thin and golden, somewhere between a sugar tart and a brioche galette: butter, sugar, and a hint of orange blossom. It's baked in a very hot oven to achieve a caramelized crust and a meltingly soft center, just like in the Ain region!

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Ingredients

• 200g ) of wheat flour (T45 or T55

• 25 g of powdered sugar

• 1 sachet of dried baker's yeast (approximately 7g per sachet)

• 1 pinch of fine salt

• 1 egg (approx. 50g each)

• 80 ml of lukewarm milk

• 60g soft unsalted butter (for the pastry)

• 80g very soft unsalted butter (for the filling)

• 90g ) of caster sugar (for the topping

• 1 tablespoon of orange blossom water

• 1 teaspoon of finely grated lemon zest (optional, but very good)

Preparation steps

• Warm the milk (it should be just lukewarm to the touch). In a bowl, mix the warm milk with the yeast and 1 teaspoon of the sugar from the dough. Let it rest for 5 minutes: it will foam slightly, perfect.
• In a mixing bowl, combine the flour, the remaining sugar, and the salt. Make a well in the center, add the egg, then the milk and yeast mixture, which will give the dough its brioche-like texture. Mix with a spoon, then by hand, until you have a smooth dough.
• Add 60g of softened butter in small pieces. Knead for 4 to 6 minutes: the dough will become smooth and slightly elastic. If it is too sticky, very lightly flour the work surface (just a dusting).
• Preheat the oven to its highest setting (250°C if possible) with a baking tray inside so it's piping hot. This is important for baking in a very hot oven.
• Roll out the dough very thinly into a disc approximately 28 to 30cm in diameter (2 to 3mm thick) on a sheet of baking paper. Place it on a cold baking tray or board so it can be easily transferred to the hot oven tray.
• In a bowl, mix 80g of very soft butter with 90g of sugar, orange blossom water and, if using, lemon zest. You should obtain a thick, spreadable paste.
• Spread this butter-sugar topping over the pastry, leaving a 1cm border. With your fingertips, make a few small indentations; this will help create more caramelized areas.
• Slide the galette (including the baking paper) onto the preheated baking sheet. Bake for 12 to 16 minutes: the galette should be golden brown with caramelized edges. Keep a close eye on it during the last 2 minutes, as it can brown quickly.
• Let it cool for 5 minutes before cutting. Serve warm to maintain the crispy/melty contrast.

📊 Nutritional Information

1 serving (approx. 155g)

* RDA = Recommended Daily Allowance

📝 Notes

Best eaten warm on the same day. You can keep the Pérouges galette for 24 hours at room temperature, well wrapped, then simply reheat it for 4-5 minutes at 200°C to restore its crispness.

It can be frozen in portions: reheat directly in the oven for 8-10 minutes at 190°C.

💡 Chef's Tips

For an even crispier crust, preheat the baking sheet for an additional 10 minutes and roll out the dough to a 2mm thickness. If your oven runs very hot, reduce the temperature to 240°C after 5 minutes to prevent the edges of this delicious sugar pie from burning.

🔄 Variations

• More “sugar pie” version: replace 20g of sugar in the topping with 20g of brown sugar for a more amber caramel.
• Ultra-thin Pérouges galette: spread to 1.5-2mm and reduce cooking time to 10-12 minutes, closely monitoring the color.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.