Heat oven to 400°. Stir dry ingredients together. Add butter to flour mixture using a pastry blender or with two knives until it is somewhat blended (but it doesn’t have to be perfect)— the largest pieces of butter should be pea-sized. Sprinkle ice cold water across the dough. Using your hands, work the water into the dough until it is well incorporated. Press the dough into one or two flat, round discs, depending on how many galettes you’d like to make (I like to divide the dough into two so I can make one sweet and one savory). Cover with plastic wrap and refrigerate for about 30 minutes.

Prep your filling while the dough is chilling. Remove dough and roll out to a circle about 1/8 inch thick. Arrange your filling in the center, leaving a 1 1/2 - 2 inch border. Fold edges toward the center, rotating the galette. It’s meant to look “rustic” so don’t worry about perfection, but be careful to avoid cracks where juices can escape. Add an egg wash to the crust edges. If making a sweet galette, add sugar to the crust after the egg wash. Bake for about 35-45 minutes. When done, transfer galette to rack to cool.

FILLING SUGGESTIONS

Berry: add some sugar and a thickener like tapioca, cornstarch, or flour to berries (and any other fun additions like herbs or nuts).

Savory: I tried a mushroom galette with mushrooms sauteed in white wine. I then added shallots, fresh rosemary, and goat cheese to bake and it was delicious.

Pear/Apple/Plum: these fruits do well cut in wedges fanned out and a simple sugar/spice combo adds a nice touch.

Citrus: slice various oranges (blood oranges, cara cara, clementine, etc.) and sprinkle lightly with sugar and cinnamon.

Crust recipe adapted from one found on Food52, a favorite resource. There are many other options available, some gluten-free as well.