Galettes are all the rage at the moment. I have jumped on the bandwagon. The dough is easy to make in the food processor. There is no fussing with blind baking. You make the dough, let it rest, roll it out, fold over the edges, and bake.
The topping possibilities are endless. Galettes may be one of the easiest ways to incorporate seasonal foods into your day to day cooking. Tonight’s choice was heirloom tomatoes. They sat on a layered base of sour cream and tapenade. Before baking the tomato slices were dotted with herbed goat cheese.