For those of you who followed MangiaQuestoBologna, I haven't completely stopped taking photos of what I cook and eat. I thought I'd post a photo of one of my favorite new creations from this summer: a savory galette. Galette is just a fancy French term for free form tart. These are made with a cornmeal crust and one is stuffed with ricotta, fresh tomatoes parmesan and basil, the other with roasted beets, ricotta, sauteed greens and balsamic.
This recipe comes from David Lebovitz, a fantastic pastry chef (formerly of Chez Panisse) I discovered over the summer with truly wonderful recipes. I know these tarts look intimidating to make but they're extremely forgiving and so satisfying to pull out of the oven. And you can also fill them with just about anything.
