Normally when I talk about galettes I’m envisioning those hearty, delicious buckwheat crêpes that this region is so famous for. But before I fell in love with those galettes, I fell for the sweet free-form tarts that also go by the name galette. I fell for them because they showcase whatever fruit you choose to throw on them and because they are so ridiculously fast and simple to make.
Pre-made pastry crust of choice, chilled in the fridge for at least half an hour
1 kilo (2 pounds) apples, sliced into thin wedges
2 tablespoons butter, melted
3 tablespoons sugar
2 tablespoons honey or agave syrup
Preheat oven to 200 degrees celsius (400 degrees fahrenheit). Roll out pastry crust to desired thickness (I do about 1/4″). Place rolled-out dough on a pastry sheet lined with wax paper. Arrange the apple wedges evenly over the pastry dough, leaving about 3 inches of the dough empty around the entire perimeter. Brush the apples and the exposed dough with most of the butter. Fold the pastry over the apples, creating a loose hexagonal shape with the apples visible in the center. Sprinkle the sugar over the apples and the dough (the sugar looks lovely on the dough after it has been baked). Drizzle the honey over the apples. Bake for about 20 minutes or until the apples look soft and slightly caramelized and the crust is beginning to brown.