butternut pumpkin and carmelised onion gallette

In the same way that everything tastes better in miniature, everything also becomes more delish when encased in inch-thick pastry.

What we love about making gallettes is how easy they are: unlike their pie, tart and quiche cousins, you don't have to worry about saggy bottoms, drooping sides and uncontrolled oozing (much like growing older, you could say).

This recipe by The Smitten Kitchen as seen on Seven Spoons' website has us pondering about how many trays we can simultaneously stick in our oven. We're guessing four. Let us know if you can beat that.