This is where your imagination can run wild. My bright red strawberry galette will be a winner. You can also use the equivalent amount of sliced peaches, apricots or other local berries. Substitute wine or balsamic vinegar for the lemon if you wish!

Step One: Make the Pie Dough

You can use just about any recipe, but I use a modified version found in Deborah Madison’s Vegetarian Cooking for Everyone.

2 cups organic flour

1/2 teaspoon sea salt

8 tablespoons cold unsalted organic butter (if you are vegan, try using Earth Balance spread or olive oil)

1 tablespoon maple syrup (you can use agave syrup or honey; if you are a traditionalist, use organic sugar)

1/3 to 1/2 cup ice cold water

Mix the dry ingredients. Using a pastry knife, fold the butter into the mixture, leaving pea sized butter cuts. Add the syrup and slowly add the water, kneading until the dough is no longer sticky. Shape it into a ball and let it rest in your refrigerator for 30 minutes.