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Turns out, a galette and a crostata are essentially the same thing (one French, one Italian). Both of them differ from tarts in the sense that a tart is baked into a tart pan. Crostatas and galettes are typically free-form and rustic, with the dough edges folded up around the filling, which can be savory or sweet.

We've shown you our most recent creation, a Prune Plum Crostata with Brown Sugar Topping, but pears and apples are also classic galette fillings, since they aren't too runny and won't overflow a crust that isn't contained in a pan.

Here's an explanation from Jacques Pépin on the difference between a tart and a galette, with recipes for apple and potato galettes:

• Apple and Potato Galette Recipes, from Jacques Pépin

Do you have any favorite galette fillings? Savory or sweet?

Related: Recipe: Fig and Lavender Goat Cheese Galettes (pictured)

(Image: Gregory Han)