I was a latecomer to the galette. Not quite a pie, and not quite a tart, this open-face pastry consists of a pie crust pastry, a layer of fruit, with the edges of the crust folded roughly around the filling. As a classically trained pastry chef, it didn’t appeal to my sensibilities. I’m convinced most...Read More

INGREDIENTS: 1 1/2 pounds plums (or pluots), sliced into eighths* 1/2 cup sugar (or less, depending on the sweetness of the pluots) 1/3 cup apricot or plum preserves 1 teaspoon pure vanilla extract 1/4 teaspoon ground allspice, optional 1 homemade pie crust or 1/2 package (15-oz.) refrigerated pie crust 1 tablespoon all-purpose flour 1 large...Read More

A galette makes an almost guilt-free dessert. Unlike a pie made with lots more sugar, a thickener, and much more fruit per slice, a slice of a galette is the perfect portion for dessert — not much thicker than a slice of pizza, but every bit as tasty and satisfying as a whole slice of...Read More