The point is that a galette should be improvisational. If you start with delicious all-butter pastry and use what you have on hand or what looks good at the market, it’s hard to go wrong. Use your intuition and don’t worry too much about a recipe. If you keep the following guidelines in mind, you’ll be fine.

Don’t give the filling more attention than the pastry. Less is more; we try to stick with combinations of three ingredients at the bakery. Like a good pie (or pizza), a successful galette starts with perfect pastry that is crowned with a balance of complementary flavors and textures. If you overfill the galette, not only will it be soggy, the focus will shift away from the belle of the ball, the buttery, flaky crust.

If turning the oven on in the heat of July strikes you as an act of insanity, get up a bit early to bake your galette. During the summers in Goldendale, Washington, where I grew up, my mom would awaken early in the morning to bake a quiche that we’d have for dinner, cold, when it was scorching hot outside. Since the fillings (and dough) can be made in advance, all that’s left is to assemble and bake the galette while you sip your morning coffee.

Not just for dinner, galettes are good left over for breakfast, warm or at room temperature; as an appetizer or for brunch; equally appropriate for a picnic or company. For a more substantial meal, start with a soup like chilled corn with basil oil or a summer gazpacho, also easily made ahead of time. While your galette is in the oven, put a simple green salad together, make a vinaigrette (I like mine on the slightly oily side: 2-1/2 to 3 parts olive oil to 1 part lemon juice or wine vinegar) and set the table. Voilà, dinner. Or breakfast.

[Piper's recipe for a perfect galette at any time of year: Seasonal Savory Galette.]

Piper Davis is the cuisine manager for Grand Central’s family of neighborhood bakeries. Jokingly referred to as the “Minister of Deliciousness,” Piper is the driving force behind Grand Central Bakery’s commitment to providing tasty food made from seasonal, locally sourced ingredients.