Fun fact: I hate cooked fruit in almost all forms. OK, you caught me, that's not a super fun fact, though I might be guilty of having used it as such in get-to-know you games in the past. But that's a real bummer when it comes to pie baking. What's left for you to tackle once you've conquered pecan and pumpkin? Is brownie pie truly a pie, or is it just dessert mess in a pie pan? These are the existential questions that plague me.
But fear not! Here's where the galette enters the picture: It's traditionally savory (yay!) and freeform (yay again; I can claim all my mistakes are intentional!) My favorite part of making these was baking them with my mom using our family pie crust recipe. This was my first time using the recipe and I didn't even mess it up. If you read on, you'll see it's easy enough to make. But it tastes so good that all these years I thought it must be super difficult to make.
I had been daydreaming about making galettes for months after reading Food52's "How to Make Any Savory Galette Without a Recipe" earlier this fall. This came together remarkably easily: pie crust (family recipe) + jammy substance (extremely caramelized onions) + roasted vegetables (cauliflower roasted in olive oil and salt and pepper) + cheese (goat cheese crumbles). But you could certainly switch out any of those ingredients for whatever suits your fancy, per Food52's recipeless recommendation. My mom swapped out the cauliflower for brussels sprouts on New Year's Eve and loved the result. Even though it's January and we're all supposed to be "eating healthily" so we can "look good in our brother's wedding," let's be real: the best cure for the post-holiday blues is eating pie for dinner.