"The recipe is from Fine Cooking magazine, Quick & Simple edition, although the dough technique is borrowed from Cook’s Illustrated in order to ensure a flaky crust. The preparation time includes the passive time that the dough chills. This rustic tart is wonderful served warm with vanilla ice cream. To make individual galettes, roll the dough into four 8-inch rounds and portion the filling evenly between them."
Serving Size: 1 (405 g)
Servings Per Recipe: 4