A galette is a rustic French country dessert, less formal than the precisely fluted tart. This one is an adaptation of a superb recipe from Diana Sturgis, test kitchen director at Food & Wine magazine.
The fruit is arranged atop a flat round of pastry, which is formed directly on a baking sheet. Because galettes are baked freeform, you can make them in any shape you like. Bake the galette shortly before serving dinner (not more than a coup