Yield: 1 12-inch galette
Servings: 6 to 8
A galette is basically a freeform pie. To save time, make the dough the night before you plan to assemble and bake the galette. I love the way the fresh herbs in the filling bring a powerful springtime flavor. You can use one type of herb or a mix, but be sure you choose tender herbs. More resinous ones, such as rosemary, oregano, or thyme, are too strong.
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Perfect for Easter brunch
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