Late last summer my garden was producing more delicious tomatoes than I could easily use. I was in the mood for a savory pie but not ready to put the work into making a regular two crust pie with top and bottom crust, crimping the edges, etc. I decided to make a Galette, another name for a rustic pie, requiring much less effort. French in origin, a Galette is a single pastry crust rolled into as large or small a circle as you desire. The filling can be either sweet or savory and is only limited by your imagination. Common fillings include fruit, jam, vegetables such as tomatoes and nuts, meat and cheese. Create a filling as if making it for a pie, dollop it into the center of your dough and leave 1 ½ inch border. Fold the uncovered border over the edge of the filling and pinch into pleats. Bake as you would a pie and enjoy! Since my tomato plants are not even in the garden yet, I’m thinking about making a spring-themed galette in the coming days. The biggest decision I now have is to decide between a savory asparagus/parmesan galette or a sweet/tart rhubarb galette. Maybe I’ll make both!
