Common cooking theory goes that galettes are a lazy person's pie, except one person's lazy is might just be another person having life priorities that do not include lattice-weaving, I'm just saying. Galettes don't need to throw shade to be awesome. They're no frills, no fuss and you cannot mess them up. Leaky? No, pretty. Lopsided? You mean inviting. Barely sweet? Breakfast! 
But if there could be a singular limitation of galettes, it's volume. Because they're baked flat on a sheet, you can't fill them too much of anything. They are not a cup; they cannot hold water. However, when working the kinks out of a cookbook recipe this spring, I realized that if you take you galette and drape it inside anything with walls -- a pie plate, a cake pan, a tart pan, anything, you create just enough wall that you can pour in a slightly messier filling and have a good chance of your galette holding onto it through the baking time. Uh, "Doesn't that just make it a pie Deb?" you might ask. But you're still skipping the trimming, the crimping, the parbaking and lid-having noise so yes, you're still coming out ahead. 
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