Below, OnSugar blog Fresh Tart makes the most of leftover pate brisee - and the end of the season's apples and pears - by rolling out a rustic galette.

You can thank the asparagus & leek tart for this treat.  The original pie crust (pate brisee) recipe makes two crusts (I halved it for the posted recipe), so I had extra dough sitting in the fridge.  I brushed over it a couple of times, thinking I'd probably make another quiche and freeze it.  But then I noticed my fruit bowl, holding two very ripe pears, and two dusky apples, and well...a tart was born.

See how her dessert comes together when you read more.