Vive la France! Ah, French patisserie artistry … and one that stands out is the flavorful fruit filled galette. A galette is small fruit pie, usually about 6” to 7” in diameter, which has the pie crust made from puff pastry or choux pastry.  The top crust is always ornately cut with designs, which adds to the tasteful appearance. When the top layer of puff pastry is gently scored, the gentle marks create beautiful lines during the baking process. An optional and faster artistic perforation can be done with less skill by using the round end of a pastry piping tip by just repeating the circle cuts into the pastry top prior to baking. The filling, traditionally, is comprised of fresh fruit choices. An important note is that galettes are not baked in a pie pan; but, rather galettes are baked on parchment paper on a baking sheet. We learn from researching masters of their craft and we learn from hands-on experience. Try your styling of the gallant galette and learn how special it is to have your table enhanced by a French legacy treasure. © Kelly McBride Loft