Pie is wonderful, but it can also be a lot of work. With fall in full swing, you need to save your time for leaf peeping, pumpkin picking and Halloween prep. If you also want to work some fall baking into your schedule, it needs to be easy. Luckily, I have just the thing for you: this fancy-looking yet simple Fig and Date Galette, aka a rustic, free-form pie.

This dessert is sweet but not too sweet, full of autumnal spices and is perfect for an easy weekend baking project or a quick dinner party dessert. I was inspired by a basket of beautiful fresh figs, which are in season right now. I paired the mild figs with sweet dates, four different spices, including a hit of fragrant cardamom and some orange zest for a little lift. To finish things off, I added some chopped pistachios for flavor and color and a fun trio of drizzles: nutty tahini, buttery caramel sauce and rich molasses-y date syrup.

I love this combo, but these flavors would work well with thinly sliced apples or pears, too. Read on for everything you need to know about this perfect sweater weather sweet.

Related: More Fall Desserts To Try

What’s a Galette?

Galette is a French word that translates to “flat cake.” And while there are fancy galettes (like the famous galette des rois), most galettes are rustic. The basic idea is to pile some tasty stuff on top of a pie crust, fold the edges partially over the filling and stick it in the oven. Galette fillings can be sweet or savory, so fruits, berries, caramel, chocolate and Nutella are fair game, as are combos like asparagus and goat cheese or mushroom and Parmesan. The crust is your canvas and you’re the artist!

There are a few things that are wonderful about galettes. First of all, there are no rules. You choose the ingredients that you have or that speak to you. Use a homemade pie crust or a homemade one, both work well here. And there’s no way to mess it up. Unlike a traditional pie, there’s no crimping or lattice-weaving. The crust might crack as you fold it up over the filling, but that just adds to the casual rusticity.

3 Tips For Making The Perfect Galette

I’ve made many galettes in my time. This is what I’ve learned.

• Less is more. I used to get really creative by stuffing an abundance of ingredients into the center of the crust, just to have it all spill over the edges as the galette baked.
• Think small. I’ve also learned to make them on the smaller side. This means you have a little more crust to fold over the filling and keeps the filling snugly inside the crust.
• Make it shine. For a glossy finish, brush the crust with a whisked egg before baking.