Galette Pérougienne

Galette Pérougienne (French Sugar Tart)
🧾 Ingredients
Dough:
2 cups (250 g) all-purpose flour
2 tablespoons sugar
1 teaspoon salt
2 teaspoons instant yeast
2/3 cup (160 ml) warm milk
2 tablespoons butter, softened
1 egg
Topping:
1/2 cup (100 g) sugar
1/3 cup (80 ml) heavy cream
2 tablespoons butter, cut into small pieces
1 teaspoon vanilla extract (optional)
👩‍🍳 Instructions
Make the dough
In a bowl, mix flour, sugar, salt, and yeast.
Add warm milk, egg, and butter.
Knead until smooth (about 8–10 minutes).
Let it rise
Cover and let the dough rise in a warm place for 1–1½ hours, until doubled in size.
Shape the galette
Preheat oven to 180°C (350°F).
Roll or press dough into a round (about 1–2 cm thick) on a lined baking sheet or pan.
Create dimples
Use your fingers to press small indentations all over the dough.
Add topping
Sprinkle sugar evenly over the surface.
Pour cream over the top and dot with butter pieces.
Bake
Bake for 20–25 minutes, until golden and caramelized.
Cool & serve
Let cool slightly before slicing.
💡 Tips
The dimples help hold the cream and create that signature texture
Use brown sugar for a deeper caramel flavor
Best enjoyed slightly warm or the same day