While in Vermont a couple of weeks ago, we stayed at an inn that had blackberry bushes growing out back. The innkeepers told us that the bushes had produced more berries this summer than ever before, and kindly offered to let us pick to our hearts’ content. We came home with a tupperware full of berries, and the good problem of figuring out what to do with them. In my mind, it had to be something that would be worthy of our vacation as well as all the delicious berries. We narrowed our options to a crumble or crisp, muffins, or a pie. We settled on the general idea of a pie (although somewhere in the process muffins also got baked), but the summer seemed too free and unconstrained for a pie, and so a galette it would be, as a galette contains all of the wonderful elements of a pie, without the fussy fluted trim and perfectly even crust. It comes together quickly and showcases the seasonal fruit filling surrounded by a crispy, buttery crust.