I’ve been dreaming about making a cross between a galette and a real, legit pie with a lattice top since January. WHY?! Because why not. I figure it’s like a lazier version of a real pie, but slightly more ambitious than a traditional galette. Less rustic; less perfect. It’s all about meeting in the middle. (Also, my pie tin might’ve been sticky because I maybe used it to roast carrots in pomegranate molasses not expecting it to get all sticky and stuck. Just maybe.) I wasn’t expecting to act on my January-galette-dream so soon. I thought it was too early to get all pie-like up in here…that was until I went to the farmer’s market this past Saturday and the apricots were being all fragrant and cute by still having their leaves attached. My favorite fruit is the fruit that looks like it was picked in my neighbor’s backyard. This combination might sound a little strange, but it’s actually so so good. Sage and hazelnuts are what you would think to use in, say, the thick of fall or winter, but when paired with sweet, spring fruit, the result is pretty delicious and interesting. And let’s talk about the crust! …

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