There was a hamburger-bun size piece of all-butter pastry dough leftover from the lattice top strawberry pie that I baked last weekend. My initial plan was to roll it out, cut it into thin sticks, brush with milk and sprinkle it with sugar and bake into crisp cookies. I couldn’t commit so I put the pie dough into the freezer. Last night, we had friends over for dinner and I needed a fast and easy dessert that was also kind of special. I thawed the pie dough for a galette – a freeform filled crusty cake. It doesn’t require a pie pan and even if you don’t get things right, it’ll still look charming. Galettes are also a great way to use up pie dough. You literally can make the filling on the fly and make it not too sweet so that the fruit flavor comes through well.
For the galette, I went to the farmers’s market and purchased local strawberries and blackberries to add to the cherries we had in the fridge. We got back at 5pm. I preheated the oven and went to work on the galette. Michael and Eve were coming at 6pm and they are punctual people.