The Galette Forgives You (Published 2014) (2024)

A pie is homey. A tart is fancy. And a galette splits the difference, but is easier than either one.

The defining factor of a galette (which can also be called a crostata if you’ve got Italian inclinations) is that it’s a free-form pastry, baked without the stability of a pie pan or tart ring. The dough is rolled out flat, then folded around the filling. The appeal of a galette lies in its rusticity. Its juices can leak, the pastry can tear, the filling can singe at the top; it doesn’t matter. As long as you’ve used good fruit or vegetables for the filling and real butter for the dough, it will bake up into something golden brown and utterly gorgeous, the kind of pastry you’re happy to whip up anytime, not just on special occasions.

For the novice baker, mastering a forgiving galette before trying pies and tarts will give you confidence. For the baking expert, galettes offer ample opportunity for personal expression. Once you have the basic formula down, you can change it up to suit your tastes, the fruit in season, the leftover vegetables in your fridge.

This is why everyone should have a go-to galette recipe to call on when a craving for pastry hits. Here is mine.

The foundation of any good galette is its crust. You can use any dough recipe, as long as it’s sturdy enough to handle without breaking.