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.
Recommendations for You
Perfecting Pie Crust 
Savory Does It 
Creole Tomato Galette with Sunflower Seed Basil Pesto 
Mentioned in this post:
