Zucchini and Aubergine (Eggplant) Galette with Boursin
The galette is an open-faced, uncovered pastry (or pie) that is a tradition of Brittany, an area in northern France with Celtic origins. Historically, the galette was made… Read More »
The galette is an open-faced, uncovered pastry (or pie) that is a tradition of Brittany, an area in northern France with Celtic origins. Historically, the galette was made… Read More »
About the Author/Cook: Farrell Spence is a lover of archaeology, food, cooking, music, history, books, baths, and wine… and not necessarily in that order. 
