This one smells like strawberry.
Yes, I would bake a galette for them and one for us too! ‘Us’ because 13th of February is the day Mr PAB fondly marks on his calendar annually as the day Vin met Dee. This was 20 years ago…. 20years??? Time does fly. Here’s a scratchy old picture of ours taken around that time when we were visiting Bath! I still have a bottle of sealed ‘Bath’ water, a ceramic mug & a thimble on my shelf … souvenier cum memories of that visit!
Galette is a general term used in French to designate various types of flat, round or free form crusty cakes. One notable type is the galette des Rois (King cake) eaten on the day of Epiphany. In French Canada, the term galette is usually applied to pastries best described as large cookies.
Since this is free form pastry, you can roll it as thick or relatively thinner than a pastry crust. Don’t roll it too thin or it might not be able to hold the weight of the frangipane and fruit. Pleating the sides are also your call entirely … just a border like I’ve done, or almost all the way around with a small opening on top. If the weather is warm, the unbaked tart might benefit from 30 minutes chilling in the fridge. Thereafter, pop it into a preheated oven straight out of the fridge. This article by David Lebovitz on Free-Form Rustic Tarts is a great resource with fabulous tips and how to pictures.