Free-Form Flavors of Fall
Galettes make me think of fall. They’re a great alternative to pies because they’re easier to make and have just the right crust-to-filling ratio. They’re free-form, meaning that organic shapes are welcome. Galettes aren’t about perfection, which I think can be freeing for bakers.
When I was young, my mom would make galettes for our classroom parties. They were always delicious, but I was embarrassed at the time that she didn’t bring store-bought food like other parents did. Now that I’m a mom, I appreciate that she went to the extra effort. It’s what I do with my daughters, too.
I created these galette recipes to embrace the parts of fall that I love. The Apple and Maple Pecan Galette brings together qualities from two traditional pies—apple and pecan—so you get two favorites in one pastry.
The Sweet Potato and Feta Galette with Spicy Honey Glaze hits all the right notes: sweet, salty and spicy. This savory galette is great for lunch or dinner when paired with a green salad.
The crust used for both the sweet and savory galettes has a special meaning to me, too. The recipe was adapted from the cookbook Baking with Julia. When I was a culinary student at Santa Barbara City College, Julia Child ate dinner at the school. I was over-the-moon excited to talk to her and share our “Julia” connection. She signed my copy of the book, which I still treasure.