Anything You Like Galette

Keep pie dough in the freezer, and a galette for dinner is surprisingly simple. Anything can become a galette filling—saute some mushrooms or greens, roast up some root vegetables, or just rummage through the fridge for leftovers. As Irene will tell you, baked brie is technically a galette! Once you’ve got your filling, spoon it onto the crust, make a few simple folds (so easy a six-year-old can do it, we promise), bake, and eat. You can also layer a sauce on the bottom of the crust, mix in some herbs or spices, or sprinkle on bits of cheese or meat. Experiment on the outside of the crust too, by dusting on some grated Parmesan, everything bagel spice, or just a few grinds of black pepper and a pinch of flaky salt.

 

2 T. extra-virgin olive oil, plus more as needed

1 small onion or large shallot, chopped

4 garlic cloves, chopped

3 cups filling of choice

1 pie crust, thawed if frozen and unrolled

1 egg beaten with a small splash of water, for egg wash (optional; a bit of olive oil or heavy cream works too)

 

Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment or a silicone baking mat. Heat the olive oil in a large skillet over medium heat, then add the onion and garlic. Sauté until the onion is tender, about 5 minutes. Stir in any other filling ingredients as directed below, then season to taste with salt and pepper. Roll out the pie crust and place on the prepared baking sheet. If you’re adding a sauce or cheese to the base of the galette, smear it across the center, leaving a roughly 2-inch border around the edges. Scoop your filling on top and spread it around. Fold the edges up over the sides of the filling in all directions (galettes are meant to be rustic, so don’t worry too much about the shape), then brush with an egg wash, olive oil, or cream, if using. Bake until the crust is a deep golden brown, 35 to 45 minutes. Let cool slightly before serving.