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.
Sweet or savory, local and seasonal produce dictates Dozen’s pastry lineup. In fall, that means butternut squash.
- by Hannah Lee Leidy
- by TLP's Partners
- by Jacob Hollifield