I normally tout galettes as casual or rustic...
There is a certain beauty in their apparent simplicity.
Sometimes however, there is a "dark side" to my galette making.
Galettes are also one of those things that I make when I just don't give a "fig" but want people to think that I gave a "fig".
This is real talk.
Running out of time? Throw some stuff on pie dough and gather up the sides and call it a galette.
Horrible at shaping pie crusts? Throw some stuff on pie dough and gather up the sides and call it a galette.
Have random stuff hanging out in the refrigerator that you want to use? No worries, throw it on pie dough, gather up the sides and call it a galette.
Don't feel like turning on the oven? If you have a heavy baking stone, you can totally bake them on the grill. For real.
Get the drift????
This time, tomatoes and cheese were the "stuff" thrown on to the pie dough. A drizzle of oil. A few grinds of the pepper mill. A sprinkle of balsamic would "up the ante" and take it just past not giving a "fig" into rustic elegance.
It's all good and no one ever needs to know whether or not you gave a "fig" or not...
They never, ever need to know.
This post participates in Tuesdays with Dorie.