Galette Perougienne (French Sugar Tart)

Ohhh, excellent choice 🤍
Galette Pérougienne is a true French classic from Pérouges—simple, rustic, buttery, and dangerously addictive. It’s not a tart in the custardy sense; it’s more like a flat brioche-style dough soaked with butter and sugar.

Here’s the authentic, traditional version.

🇫🇷 Galette Pérougienne (French Sugar Tart)

Ingredients (Serves 6–8)

Dough

250 g (2 cups) all-purpose flour
10 g (2 tsp) fresh yeast or 1 tsp active dry yeast
2 tbsp warm milk
2 large eggs
30 g (2 tbsp) sugar
½ tsp salt
80 g (⅓ cup) unsalted butter, softened

Topping

100 g (½ cup) unsalted butter, very soft
100 g (½ cup) granulated sugar

Instructions

1. Activate the Yeast

Dissolve yeast in warm milk with a pinch of sugar.
Let sit 5–10 minutes until slightly foamy.

2. Make the Dough

In a large bowl, mix flour, sugar, and salt.
Add eggs and yeast mixture.
Knead until dough comes together (sticky at first).
Gradually knead in the softened butter until smooth and elastic (about 8–10 minutes).
Cover and let rise in a warm place for 1½–2 hours, until doubled.

3. Shape the Galette

Preheat oven to 180°C / 350°F.
Butter a round baking pan (24–26 cm / 9–10 in).
Gently press dough into the pan, flattening it evenly.
Use fingertips to make small dimples all over the surface.

4. Add the Signature Topping

Spread soft butter generously over the dough (don’t be shy).
Sprinkle sugar evenly on top—it will melt into golden bliss.

5. Bake

Bake for 20–25 minutes, until:
- Edges are golden
- Center is bubbly
- Top is glossy and caramelized

6. Serve

Let cool slightly (it firms up as it rests).
Serve warm or at room temperature.

Traditionally enjoyed with:

Coffee ☕
Tea
Or a glass of dessert wine 🍷

✨ Authentic Tips

No vanilla, no cream, no custard — simplicity is the soul of this tart
The dough should be soft, almost brioche-like
Sugar + butter create the signature crackly, caramelized top
Best eaten the same day (but reheats beautifully)

If you’d like, I can also share:

A no-yeast shortcut version
A mini individual galette version
Or the history of Pérouges and why this tart became legendary