Fish: Salmon, Steelhead Trout, Black Cod, Chilean Sea Bass
This galette is made to feature seafood! The best topping is any fatty fish — a boneless fillet cut to bite-size cubes, seasoned and mixed with some creme fraiche. You can go with widely available salmon (fatty, not lean!). My favorite in that category is steelhead trout. You can choose white fish like sablefish (aka black cod) or sea bass. Or, you can make a combination of two. Fat content in the fish of your choice is essential. You need enough time to cook the galette crust and not overcook the fish.
Mollusks and Crustaceans: Sea Scallops and Lobster Tail
The best tasting and the fanciest seafood galette I came up with is the one with sea scallops and lobster tail. It is also the most difficult to serve because scallops lose a lot of juice inside the galette crust. Transferring these galettes from the baking sheet into the serving plate without breaking requires skill. I use four giant scallops sliced in half across the grain for one galette, one 5-oz Canadian lobster tail, 1 tbsp creme fraiche, 1/2 tsp salt, 1/2 tbsp ramps puree.
Vegetables: Summer Squash, Onions, Tomatoes
When cooked, summer squash becomes creamy and is a surprisingly good topping for the galette. Make sure to season it and add some melting cheese. The mini galettes with caramelized onions and sun-dried cherry tomatoes quickly became popular on my appetizers menu.
