Cooler weather stimulates a taste for heartier fare, but it’s still warm enough for dining outdoors. Emily Hilliard of Nothing-in-the-House and photographer Stephanie Breijo packed this Tri-color Potato Galette for a picnic in Washington, D.C.’s Rock Creek Park. With caramelized onion, goat cheese and rosemary, the free-form tart is a vibrant introduction to autumn.
A beautiful thing happens when flour is cut with fat: the pastry is born, and with it, a variable array of appetizers, entrees, and desserts. The tart, marked by its crisp, crimped edges, is often reinterpreted. Fold the crust free of form and it becomes a galette, or build it top to bottom for an upside-down tarte tatin. Each remains a buttery vessel for showcasing fresh fruits, savory vegetables, or rich cheeses. Crumbs will fall.
Stephanie Shih of Desserts for Breakfast whipped up a sweet and savory tart perfect for anytime snacking. To create the Gorgonzola, Pear and Balsamic Honey Galette, she made a pastry dough flecked with fresh thyme, filled it with crumbled gorgonzola and sliced red pears, and then gave it a final brush with a balsamic-honey glaze.
