If you’ve got a fridge full of odds and ends after Thanksgiving, this rustic galette is the easiest way to turn them into something cozy and impressive, without adding more work to your week.
Make a couple of pie crusts ahead of time and stash them in the freezer. When life gets chaotic (aka: next week), just pull one out, pile on the leftovers, fold the edges, and bake. Dinner, done.
You’ll need:
- 1 homemade pie crust (I like this recipe, but leave out the sugar and add a tablespoon of vinegar!) OR save even more time with a store-bought pie crust
- About 2 cups of leftover veggies, turkey, stuffing or whatever needs using
- 1–2 tablespoons olive oil or melted butter
- A sprinkle of salt & pepper
- Optional: a handful of fresh herbs, cheese, or a spoonful of gravy
How to make it:
- Preheat your oven to 400°F. Line a baking sheet with parchment.
- Roll your defrosted pie crust into a rough circle. (Rustic is the whole point, so don’t try for perfection!)
- Toss your leftovers in a bowl with oil/butter, salt, pepper, and any herbs or cheese you like.
- Pile the mixture in the center of the crust, leaving a 2-inch border.
- Fold the edges up and over the filling, pleating as you go.
- Brush the crust with a little milk or beaten egg for shine.
- Bake 30–40 minutes, until golden and bubbling at the edges.
- Let it cool for 10 minutes before slicing so everything settles.
Serve with a simple green salad or a bottle of wine and a deep exhale.
It’s perfect for late-November survival, or any time one of your family members complains that they “don’t eat leftovers.”
Like hell you don’t. 😉
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