Though Anne Willan references prune and apple three-tier galette pies from the Pyrenees in her 1981 classic French Regional Cooking, and David includes a yeasted version that sounds more like a cobbler in French Provincial Cooking, most fruit galette recipes I find seem to be American. View image in fullscreen It’s a rough puff pastry for Nicole Rucker’s apricot galette. I like to put the galette in the oven without sugar, then gradually add it as it cooks. The spongeView image in fullscreen Louis Thompson’s apricot galette contains ‘the most delicious frangipane I’ve ever tasted’. Set aside 10g and blitz the rest to a fine powder, then mix in the sugar, flour, butter, salt and just enough egg to make a paste, keeping the remainder for the egg wash.