When I was invited to a friend's post-Christmas pie tasting party, I responded that I would bring one sweet pie and one savory pie. The discussions began around our dining room table: What makes a pie a pie? Sensibly, Riley said, "A pie has no frosting." True . Jake declared, "It's the crust." Okay . And my sweet, Enthusiastic Kitchen Elf asserted, "A pie has a crust...and is low to the ground." Huh. "You know, a cake can be tall; a pie is short." Employing all three of those criteria - no frosting, a crust, and low to the ground - a galette can qualify as a pie. So, I decided to make a veggie galette for my savory 'pie' offering. I had a caprese tart in mind, but one of the things I love about caprese is its freshness. That didn't lend itself to a cooked tart. I settled on a veggie tart with a caprese topping. And since our hostess is mostly gluten-free, I went that route for my pâte brisée . Pâte Brisée ...