在许多年前，我注意到几乎每个小酒馆和咖啡馆都有某种自由形式的水果蛋t。这些迷人的甜点不如经典的釉面，精确的法国水果蛋art，由一层薄薄的水果组成（通常是切成薄片且单一的品种），在黄油，酥脆的地壳上烤出来。这些蛋art的边缘不是从蛋pan中得到的笔直，刚性的侧面，而是折叠在水果上。他们的简单性使我着迷。

To the delight of my friends and family—as well as the patrons of Chez Panisse, where I made desserts for many years—I began creating my own galettes, savory ones as well as sweet. Many galettes later, I’m still a fan of this rustic style of tart.

Keep the butter big for flaky dough

我的奶酪面团是一个奇迹。易于混合，它烘烤坚固而片状。I usually make my dough in a stand mixer, but you can use a food processor or cut the butter into the flour with a pastry cutter, two knives, or even your fingers if they’re not so warm that they’ll melt the butter. For the best results, don’t cut the butter too small. Leave it in big, visible chunks—sugar-cube size is fine. You’ll see streaks of butter when you gather the dough into a disk, but don’t be alarmed. In the oven, those streaks of butter help to create light, flaky, buttery layers.

Protect the crust and add flavor with additional fillings

我爱弗吉帕恩（Frangipane），所以我经常制作甜点，满足我对这种甜美，丰富的杏仁馅的渴望。我的菠萝奶酪使用一层Frangipane作为浓郁的成熟水果的箔，但Frangipane也有另一个目的。它吸收了菠萝中的一些果汁，可防止外壳变得湿润和使蛋art更轻松地切成薄片。李子蛋中的碎饼干也这样做。我的咸酸没有障碍，因为它的成分不那么湿，并且因为玉米面壳的成分更好。

Fold up the crust to keep the filling in

galett的优点是它的意思是质朴，因此无需担心创建完美厚度的图像完美的边缘。但是，您可以通过改变边缘在馅料上折叠的方式来改变蛋t的外观（请参阅下面的“玩耍”）。您还可以通过将边缘折叠一点点或大量来创建或多或少的外壳。一点意味着您所看到的大部分都是漂亮的水果，但是我也看到了一些奶油夹，它们只是最小的开口，可以窥视水果。我通常选择将边缘折叠约2英寸，这使我的外壳与张开的脸相比不错。

玩打褶

Because you’re folding a wide edge of dough onto a smaller part of the circle, the dough will pleat naturally. If you pay no mind to the following suggestions, chances are you will still wind up with a charming looking tart. But I thought I’d show you a few ways of folding just for fun.

为您的葡萄干加热

Usually when I make a galette, I’ll make an extra disk of dough to store in the freezer (it will keep for up to two months if wrapped well) since it’s just as easy to make two as one. (Defrost frozen dough in the refrigerator for a day before using.) Once the galette is baked, however, I absolutely insist on serving it almost immediately, since the buttery flavor and aroma of the dough is most appealing when the galette is warm out of the oven. This can be trickier with dessert galettes: you don’t want to spend all of dinnertime making it. But, if you have your dough rolled out and your other components ready to go, all you have to do is assemble the galette—remembering that it doesn’t have to look perfect—and bake it. If you do make your galette ahead, reheat it before serving.