Galettes aren’t merely as easy as pie, they’re easier. These free-form tarts with a flaky pie crust are the perfect vehicle for savory seasonal vegetables like asparagus, leeks, mushrooms, and broccoli. Here’s how to make them.
Some days when I stroll through the farmers market in spring, what I desire is to eat all those fresh vegetables in their purest and cleanest form, as if I’d just plucked them straight from the ground. I want the taste of new shoots and green life. And then sometimes I want to melt those green vegetables until tender, fold them with cheese, and wrap it all in a silky sheet that’s half-made from butter. In short, vegetables luxuriating in a bath of fat, cradled in more delicious fat. That’s called a galette, FYI. See more at Source: How to Make Savory Vegetable Galettes