On the weekends we eat galette! When I was younger I used to make galettes with my father on Sundays. Sometimes they were savoury filled with pears and goat cheese, other times with something more simple, apples and cinnamon or a blackberry filling. The success for a good galette, however, is to use French butter in the rough puff crust - a crucial ingredient according to my father, as it gives the crust an extra flaky texture and…