90% of the time that I order pizza I go for a straight-forward option: tomato sauce, cheese and basil. Some may call me boring but there is something about the simple combination of the three ingredients make it so much better than when it is complicated with a bunch of different ingredients. Last summer, I made my first savoury galette. A recipe from Smitten Kitchen (surprise, surprise) that was a beautiful dough bursting with tomato, zucchini and corn. While I really enjoyed it, on my next attempt, I decided to pare things back a bit.
This is the second galette I’ve ever made. The first one was intended for this blog but it didn’t work out very well. I think I tried to ‘wing-it’ which is always a bad idea when you are not a proficient baker. This time, I researched the general approach to making galettes and this one was infinitely more successful (don’t worry, the burnt bits on the parchment paper are from rogue sugar crystals that I dropped on the baking sheet before putting this into the oven burning, the galette was safe and sound!). If you’ve never made a galette before, it is basically a more relaxed, rustic, pie. It doesn’t have to look perfect. In fact, a lot of it’s charm is the generous pile of fruit in the middle of a craggy, golden, crispy dough.