The savory filling is placed on top of a layer of dough after being spread around on the pan with a rozell, a utensil in the shape a "T" and usually made of wood. Galettes are also normally served in the shape of a square. The edges of a single layer of dough are folded over the savory filling which leaves the edges a bit crunchier and the center exposed.
Galettes are an integral part of Breton culture. The region’s sandier soil makes it difficult to grow wheat or corn, whereas buckwheat thrives in Brittany’s rainy climate. Galettes are thus sourced directly from local Breton buckwheat. Furthermore, the savory fillings typically added to galettes — ham, sausages, eggs, cheese and even seafood — come from Brittany’s dairy-rich and coastal environments. Even pairing cider with galettes is a reflection of Brittany’s climate and acidic soils that are well-suited to grow apple orchards (cider is typically made by fermenting apples).
