A Foodie Lives Here

A galette, by any other name, is really just a free-form tart. So what that means, is no need for absolutely perfectly rolled pastry, or perfectly lined tart tins or blind baking. Indeed, what that means is that you lay the pastry down, spoon the ingredients onto it, roughly wrap up the sides and bake. The complication ends with the word ‘galette’ and the fun follows straight on from there. So, when life hands you lemons, when you want to say ‘you call yourself a weekend? pah!’, when you’ve having one of those days, then make this. And even when you’re, not, even if  you’re perfectly content and your disposition is just fine and dandy thankyouverymuch, then, too, make this. It’s just begs to be made, and shared. Because if you don’t have people to share it with, you will be at risk of eating the whole thing yourself. And how do I know this, you ask? Let’s just move along swiftly. Read the rest of this entry →