This week’s recipes from the L.A. Times Test Kitchen

Think of a galette as pie’s free-form cousin. Roll the dough out, pile in the filling and gently fold up the outer edges of the dough to hold it all together. Some recipes use a type of tart dough — a sweeter, more cookie-like short crust — for the pastry. Me? I stick with a flaky pie dough — rich, buttery and not so sweet — worked a little more to give it the strength to hold the filling without the support of a dish. Rustic yet beautiful, a galette is perfection simplified. Nothing fussy about it. Almost any summer produce works in a galette: sweet berries and stone fruit, or go savory, riffing with tomatoes or zucchini, so long as the produce has the right balance of flavors and depth of personality.