This pastry is a tart (it’s open-faced), but it’s also kind of like a pie in that it has a flaky crust and usually features a fruit filling that cooks during baking. It’s made free-form (which is why we use the names free-form tart and galette interchangeably) on a baking sheet, so it’s simple to pull together. Since the center is open, the fruit in these tarts essentially roasts, and their juices usually tighten up without the help of an additional thickener.