Happy Pi Day!
It’s gotten chilly again here in Toronto, so it’s the perfect time for a hearty pie. My favourite to make these days are free form galettes, which can be as rustic as you want. No need to roll perfect circles, no need to trim, you just pile all the ingredients in the centre and fold over the edges. Whether you’re craving a savoury or sweet filling, this buttery crustic (is that a word?) recipe has got you covered.
Still not convinced? Here’s a Leek & Potato galette, with cheese and cream and parsley.
Recipe slightly adapted from Gather Journal for the amazing buttermilk pie dough + Smitten Kitchen for the filling.
