5 Links to Read Before You Make a Free-Form Fruit Tart

June 26, 2013

Each week, we’ll be sharing a comprehensive list of links to help you master a cooking technique. Culinary greatness, here you come.

Today: Embrace imperfection and make a rustic galette.


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Maybe you went a little crazy at the farmers market this past weekend -- and now you have an overabundance of fruit sitting on your counter. And maybe you can't be bothered with a fussy, lattice-topped pie. (Ain't nobody got time for that.) Enter: the galette, a free-form spin on pie that reflects the laid-back attitude of the season.

Going the galette route means less time in the kitchen, and more time to find the picnic blanket you'll be sitting on when you eat it. Now get baking -- but read these first.

  • Perfectionists, take heed: galettes are not meant to be perfect. In fact, the more rustic they look, the better. (Bon Appetit.)
  • A breakdown of all the types of galettes. Some might surprise you! (Dorie Greenspan.)
  • Stray from the traditional pie dough and try this pastry dough specifically created for dessert galettes. (New York Times.)
  • Essential tips from the galette master, David Lebovitz. (Fine Cooking.)
  • Who needs a recipe? Follow these seven steps and you won't. (Food52.)

What are your tips for making (perfectly) imperfect galettes? Tell us in the comments!

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