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No Pressure Pie

No Pressure Pie
Written by Margaret Loftus | Photos by Andrea Behrends

Pie’s Casual Cousin

With no need to weave lattice, crimp edges, or even dig out a dedicated dish, a galette is pie’s more casual cousin. She may be a little tousled around the edges, but she’s still gorgeous—in a shabby-chic kind of way. “Making a galette is a chance to be a little more whimsical,” says Claire Maneely, whose love for the French free-form pastry was inspired by a baking stint in Paris. Today, galettes are a mainstay at her Dozen Bakery in Nashville, filled with whatever is growing locally—in summer, that’s blueberries and peaches; in October, it’s time for butternut squash. Maneely combines it with goat cheese and thyme for a savory galette that, served alongside a salad of bitter greens, makes a fine fall supper.

Butternut Squash and Goat Cheese Galette

Sweet or savory, local and seasonal produce dictates Dozen’s pastry lineup. In fall, that means butternut squash.

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