Food52のインスタグラム(food52) - 6月8日 03時04分

No one likes a soggy bottom crust, but you can't par-bake a galette. ? So what's a gal(ette) to do? @patriciawells has a solution we think you're going to like: sprinkle cookie crumbs over the dough before placing the fruit on top. It helps absorb the cooked fruit juices, keeps the pastry crisp, and just tastes really darn good. Get all the details at f52.co/nosog at the link in our profile. ?: @jamesransom_nyc

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