A French galette refers to a pie that doesn’t require a pie tin. The lack of a pie tin makes galettes far more forgiving and easy to bake. It basically is an easy free-form pie. It gives you all the satisfaction of a fresh-baked pie but is so much easier to put together. You simply roll out the dough, put the fruit in the middle, roughly fold the edges of the dough over the fruit, and bake it. What could be easier?