When we made the blueberry pie, I discovered that I had a lot of dough left over. Viola! I made a galette. I didn't strictly make the galette as Dorie had it written. Let's just call it being creative. It had nothing to do with lazy.
The crust was already made and had been in the fridge overnight. I rolled it out on my Silpat, and then transferred it to a baking sheet. I layered on some ginger rhubarb jam, some cookie crumbs, and then some strawberries. I sprinkled on a little coarse sugar.
Here it is all pleated and ready to go into the oven.
And here it is, done, golden brown and delicious. I ate it for dessert that night. And then I'm pretty sure it was breakfast the next morning.
This is such a great way to use up extra dough and/or fruit. Since it's free form, it's very forgiving. I'd make it again in a heartbeat. One of these days I'll try the official version with the custard.
Coming next week: Ashlee of A Year in the Kitchen chose the Black and White Banana Loaf. Again, really good timing! I have bananas that are begging to be baked.