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Spring is finally starting to emerge, and my palette is very Mediterranean-focused. Last weekend, this manifested in the form of a galette — essentially an onion tart with the addition of zucchini, olives, garlic, and tomatoes. Instead of a pâte brisée, I decided to try a Provençal pastry (pâte à l’huile d’olive) which Richard Olney describes in Simple French Food (my new flame). It is easy to make, quite tasty, and has a rustic personality and texture.