As much as I love pies, I have long thought galettes are better in every way.
Endlessly customizable in both flavor and scale, a well-made galette is a rustic expression of whatever produce happens to be on hand, with just enough flaky pastry to highlight the sweet or savory notes of the season.
Perhaps more importantly, a galette is much faster to throw together. No pie-tin lining or blind baking here, as the free-form pleat is the galette’s defining trait.
The dough can be made up to three days in advance, and once assembled, the galette freezes beautifully. If baking the galette the same day it is assembled, freeze for 1 hour to help the galette retain its shape when baking. If frozen overnight, the galette does not need to thaw, and the bake time remains the same (45-50 minutes).
Chris Wilkins has been a professional baker for 12 years. He is a two-time James Beard Award nominee and the founder and co-owner of Root Baking Co. and Pizza Jeans. Submit your baking questions to bakebetterajc@gmail.com.
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