Galette (from the Norman word gale, meaning 'flat cake') 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 known as 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 and/or with ice cream.

Bon Appétit magazine has written of such galettes, "They're casually impressive and photogenic, but in that 'Oh, I just threw this together' way. They're rustic and inviting; come as you are. ... Their imperfections are what set them apart—in fact, the less you do, the better they look."

The galette-saucisse is a Breton street food sold in Rennes in the main market on Place des Lices, in the smaller Les Halles market, and by food trucks outside the football stadium. Savory galettes are a versatile and rustic form of tart, distinguished by their free-form crust that encases a variety of savory fillings. 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 golden-brown crust that adds a crunch to each bite.

Common fillings for savory galettes include a mix of vegetables, cheeses, meats, and herbs. They can be eaten as a main course or as a side dish. Popular combinations include spinach and feta, mushrooms and Gruyère, and ratatouille-style vegetables.

Heirloom tomato galettes are a variant of the savory galette, showcasing the vibrant flavors and colors of heirloom tomatoes. Heirloom tomatoes are known for their unique shapes, sizes, and rich taste. Typically, the heirloom tomatoes are sliced and arranged over a bed of cheese, such as ricotta, mozzarella, or goat cheese, often accompanied by herbs like basil or thyme. The edges of the dough are then folded over the filling, leaving the colorful tomatoes visible in the center.