The galette is a beautiful thing, freeform pie making without the need for a tin or too much concern for presentation. It is after all, typically 'rustic'.

One of the many things the French have given to the cooking world, the galette hails from the word 'gale' meaning flat and can be traced back to Norman times. In essence it is made from a flat piece of pastry topped with ingredients, the sides are then folded over before being cooked in the oven on a baking tray.

I found the recipe for this evening's galette in the Good Housekeeping Ultimate Baking Collection 2020 magazine, it was also published on line in Feb 2017.