If you’ve been following me for a while, you know that I love galettes. Galettes are inherently rustic in form and can be made sweet or savory, highlighting whatever produce is at its peak. They’re easier than pie—no crimping required—but you still get the joy of a golden, flaky crust. As stone fruit have begun to take center stage at the market, I thou…
Keep reading with a 7-day free trial
Subscribe to Side Dish to keep reading this post and get 7 days of free access to the full post archives.