Sometimes you want a gallette instead of a pie. You’re shocked hearing that from me? Well, don’t be. Apparently I enabled a gallette to be the winning “pie” at the last pie contest. And you know why? Because of the increased caramelization possibilities of more exposed crust and the ability to make a really big one for a wow presentation.
Like this one here which served almost 20. Also, I find that for bakers who are nervous about the whole cooking fruit inside a crust + thickener thing, cooking the apples separately can be an easy anxiety fix.
To size up the recipe just use more dough to make a bigger circle for your gallette and prep more apples. For this gallette that was 14″ across I made my Ratio Dough using 15 oz of flour. I used 10 small apples. You actually don’t need to use many more apples than for a regular pie, they’re just spread out in a much thinner layer.
With the weather being so indecisive here on the East coast—one minute it's hot and humid, the next it's cold and rainy—it's been difficult to fully fall into the pleasures of autumn. But with October just a day away, I've been starting to crave comfort foods, like soups, stews, and hot sandwiches. Lunches for me have been a mixed bag of sorts, I'm never sure what to eat, and I'm not always satisfied with what I get. But the sandwich shop near my workplace always seems to have the right sandwich for me. It's my standby.
I live in a great neighborhood. Westfield Century City Mall and Westwood Village are both walking distance. Walgreen’s and Coffee Bean and Tealeaf are too. There’s even a stellar newsstand adjacent to Coffee Bean and Tea Leaf. That being said I could count the times I’ve actually walked there on both hands and I’ve lived there for 27 years. Ahem. 
Wings are a major part of any Super Bowl party. For many people, they're just as important as the game. I mean, can you imagine watching the game without a wing in one hand and a beer in the other? I don't think so! Buffalo wings are simply the classic football appetizer, but there's more to good wings than just a coating of hot sauce.
I’m not sure why I always through crumbles needed to be sweet. Is it because I’m usually eating them weekly smack dab in the middle of summer? Probably. But last month in Paris we stopped by a lovely little shop and café for lunch where Adam ordered a Zucchini Crumble, a small dish of tender eggplant, zucchini, tomatoes and onions topped with a savory buttery topping and a sprinkle of fresh herbs.