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.
share
trending content
-
New Restaurants in Arkansas
-
Gullah Geechee Home Cooking
by Erin Byers Murray -
Tea Cakes, A Brief History
-
Shrimp and Grits: A History
-
A First Look at Vern’s Menu
More From On the Road
-
Getaway: The Restoration in Asheville
-
Snapshot: Fredricksburg, Texas
-
Bluffton: Old Town, New Shine
-
Snapshot: Charleston, West Virginia
-
A Lowcountry Love Letter: Hilton Head