Pouty purses filled with rhubarb and sprinkled with pansy flowers are special Cooking with Flowers treat. They're made with pansy sugar for an added floral undertone.
'galettes' on Serious Eats
The aromatic quince has a fleeting season, just a few months in the early fall. This Apple, Pear & Quince Galette combines the perfumed fruit with apples and pears into a rustic, free form tart.
Every time I make a galette I'm reminded how easy these rustic pies are to make. Roll out a piece of chilled pastry, add some fruit filling, fold the dough over to make a crust and—to borrow a phrase from a certain celebrity chef—Bam! You're done.
It doesn't usually occur to me to wrap up my dinner in a buttery pie crust, but I'm a convert now to this dish. That's the genius of a galette: you can take it in any direction you'd like. With vegetables in full summer swing, I'm always looking for new ways to showcase them simply that doesn't involve a bowl of pasta.