您知道“轻松如馅饼”一词吗？在我家中，它更像是“轻松像奶油奶酪”。这是因为这些自由形式的蛋tar，其片状，黄油的外壳和馅料是本赛季中最好的，既易于食用又易于制作。当我想让一些令人印象深刻但没有大惊小怪的事情时，我转向gal架，老实说，这是大多数情况下。

I like to think of a galette as the carefree French cousin of American pie.主要区别在于他们的建设。对于卷饼，将馅料放在一轮滚出的面团上。面团的边缘被折叠并在馅料的边缘上夹住，以将其固定进去，然后then it’s baked on a baking sheet. There’s no fitting the dough into a pie plate, no need for fancy crimping, and no blind baking. Any small tears in the galette dough can be pinched together, though if you miss one or two, it’s OK: Alittle oozing filling is part of a galette’s rustic charm.

Though most people who know galettes think of them as dessert, they can also feature savory fillingsperfect for lunch or a light supper. For both sweet and savory fillings, I’m inspired by what looks best at the farmers’ market. This time of year, berries and stone fruits like peaches and plums make luscious fillings for sweet galettes. Filling options for savory galettes are just about endless. In summer, corn and tomatoes are natural choices and are at their peak, too. Cheese is almost always a welcome addition, and some chopped bacon or other cured meat is also tasty.

I use thesame easy-to-work-with doughfor both sweet and savory galettes, but I like to customize it a bit depending on the filling. For example, I replace some of the flour with cornmeal in the dough for mycorn and Swiss chard galetteboth to reinforce the corn theme and to add an appealing crunch to the crust. A bit of black pepper in the dough for a番茄奶酪反驳西红柿的甜味，而罂粟籽嵌入了地壳中梅花galettadd flavor and texture.

Despite its humble nature, a galette always elicits oohs and aahswhen you offer one up for guests—and no one needs to know that making it was actually easier than pie.

Make the dough

Roll and fill