Now that my six-year-old son Ellis is of sous-chef age, I’ve
found the galette a quicker, less fussy option that we delight
in making together.
Galettes are simply free-form pies with an inverted crust
that comes together in the middle–creating a literal pie hole–
allowing hot, juicy fruit to bubble out.
While I enjoy making galettes with seasonal fruit at any
time of the year, I especially love baking them in the fall–
nothing like cranking up the oven and filling the house with
the evocative smell of apples, pears, and spices.
Here are my top 10 reasons why galettes are great to make
40 | SWEE T PAUL FALL 2011
in your kitchen
Try prosciutto, figs, and mascarpone or swiss chard,
onion, raisin, with fromage blanc.
just about anything goes. Plus, its rustic shape adds all
the more appetite appeal.
anything on TV
a regular pie