Galette! by Rebecca Frisker
My fruit and corn CSA is thriving—this week alone I whipped up a Nectarine Blackberry Crisp, Peach Drop Biscuits, and have a Peach Granola Galette on deck, all from a single box. After refining my pie crust technique with The Four & Twenty Blackbirds Pie Book, I fell deep into galette season last fall. They’re quicker, more forgiving than pie, and easily go savory for a main dish. There’s an artistry to galettes—loose, intuitive, a little wild. Firsker’s Galette captures that spirit throughout the book.
