Galettes are beautifully imperfect desserts. While one can trim the dough to be an even circle, lay out each slice of fruit into a balanced twisty spiral, and painstakingly flute every two inches around said circle, I don’t recommend it. While flawless desserts are incredible to look at in an Vogue-airbrushing sort of way, I’m constantly drawn to rustic pastries. Fruit bubbles over the top and onto the sides of crust, chocolate oozes down the layers of a cake that leans slightly to the right. Some of the best food styling comes from just making the thing and placing it in a natural space.

Read the recipe at Food52.com