recipe from Lindsay brooks.
always a pleasure to see you. >> you too, amy, thank you. >> thanks for coming. we’re going to do stuff with blueberries. later we’re going to do a blueberry crumb coffee cake? >> yes, delightful. >> mmm. but this one, i never heard of a gallette before. tell us what it is. >> it’s a french pie, it could be savory, but in theory it’s a rustic french pie. you take your normal pie dough put all your fun toppings you put in a pie, whether it’s caramelized onions and mushrooms or blueberries or strawberries and rhubarb, in the there, then just fold up the side, very rustic, in the oven for half an hour and you’ve got a wonderful fun different pie. >> no pie pan required. >> yes, some people struggle getting the crust into the pan and crimping the sides, this is an easier way, it’s rustic, and the juices run out the sides and it’s beautiful. >> oh, we’re doing a blueberry gallette. the star o
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