Photograph by Michael Graydon + Nikole Herriott, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski
Our be-all, end-all recipe for perfect galette crust is adapted from food director Carla Lalli Music’s Where Cooking Begins. This quantity of dough will roll out to a 12–14-inch round, which is enough to enclose 2 pounds of fruit as a galette, or to fill a 9- or 10-inch tart pan for a pie. Either way, the all-butter crust works with nearly any fruit that’s in season (or arm’s reach). Use it to make this Fall Fruit Galette, Any Berry Galette, or Peach-Plum Galette. (For more tips, tricks, and recipes from Where Cooking Begins, click here.)