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You know how there’s a difference between “dirty” and “messy” ? Well there’s also a difference between “rustic” and “crude.” Maybe you’d be able to guess where myusually fit in? Always slightly misshapen and bulged, they’re the same shape a three-year-old might draw when attempting a circle. But there’s an easy trick for making galettes that look neat and tidy , no matter how amoeba-like your dough appeared when you first rolled it out. And that’s simply to make slits along the border at even intervals before you start folding. Pile your filling into the middle, then use a knife to slice from the border of the dough to the border of the filling.
It doesn’t matter whether the slices are straight or slanted—when you fold each one in, they’ll overlap neatly, creating a shingled effect. The result is an even, uniform crust with no gaps or tears. You’ve essentially just crimped your galette, which, in my book, is the treatment it deserves.
Ma’am this is a crunch wrap supreme
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