A surfeit of apples and a bag of pears. I needed an easy, straightforward dessert and these are what I had on hand, so a rustic galette was the most obvious option to us.
A galette is like a fruit pizza — thin and crispy crust and an even layer of lightly spiced fruit. It's less demanding than a pie — no crimped crust to fuss over. It also tastes best at room temperature, so if you have the rest of a meal to cook, this is a relief to do ahead and put to the side. It tastes like the product of far more work than it is, too, with a crispy, flaky crust and soft fruit laid out in a loose pinwheel of autumn sweetness.