I was a latecomer to the galette. Not quite a pie, and not quite a tart, this open-face pastry is made from a simple crust, a layer of fruit, and edges folded roughly around the filling. As a classically trained pastry chef, it didn’t initially appeal to me. I’m convinced most pastry chefs (and chocolatiers,...Read More

An apple galette is the perfect balance of rustic charm and indulgence. Unlike a traditional pie loaded with extra sugar and thick layers of filling, a galette is lighter, thinner, and beautifully simple. Each slice is just the right portion—no heavier than a slice of pizza—yet it delivers all the buttery, flaky pastry and sweet,...Read More