Adapted from Food & Wine; you could add a bit of ginger, cardamom or some dried cherries to the filling if you wanted to jazz it up a bit but I loved it with just a touch of cinnamon. It makes one smallish galette or 4 mini galettes. I served these with a bit of bourbon buttered pecan ice cream and a cup of coffee. Perfect for autumn! I make the filling only right before I’m ready to form the galettes. Crust : 1 cup flour 1 stick cold unsalted butter, cut into cubes 1/4 t salt 2-4 T cold water Process butter, flour and salt in food processor until butter is in small pieces; empty mixture into a large bowl and toss 2 T water with a fork into the crumbs- check to see if it holds together, if not, add more water and dump out dough onto the counter. Divide into 4 pieces and form into disks; wrap in plastic wrap and refrigerate for 1 hour. Streusel : (this makes more than you need- just seal it up and stick it in the freezer for when you need it; it freezes wel