Food Cooking Techniques Baking 17 Galette Recipes for When You Can't Deal With Pie Showcase apples, plums, mushrooms, squash, and more with these fuss-free, open-faced pastries. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on August 14, 2023 Close Photo: Caitlin Bensel Whoever coined the phrase "easy as pie" was most certainly referring to the effortless task of eating pie, not making it. While baking a pie from scratch can be an immensely rewarding endeavor — and one that definitely becomes easier with practice — the appeal of making a galette lies in its straightforward simplicity. As former F&W editor Margaret Eby writes, "Galettes are pie when you can't deal with pie"; they're free-form, open-faced, and celebrated for their rustic (i.e., imperfect) good looks. Like pie, these pastries are a great way to showcase seasonal produce and can be made as sweet or savory as you please. From our curry chicken galette to rhubarb-ginger crostata (the Italian term for galette), these recipes will have you turning out a memorable, hassle-free galette any time of year. 01 of 17 Summer Peach and Blackberry Galette Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson "The nice thing about this recipe is that it's not too sweet and proves that thyme and blackberries are truly best friends," chef Katie Button says. "The herb brings out a different floral component to the dessert that's unexpected and delicious." Get the Recipe 02 of 17 Curry Chicken and Sweet Potato Galette Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis This golden galette's crust, seasoned with turmeric and garlic, surrounds a savory blend of green seasoning–spiked chicken thighs, roasted sweet potatoes, and sweet mixed bell peppers. Choose jarred sofrito for a shortcut, or make the piquant, herbal green seasoning completely from scratch. Get the Recipe 03 of 17 Wild Mushroom Galette Michael Piazza This savory galette has a flaky crust that stays crisp even when filled with creamy ricotta; be sure to use best-quality cheese and drain it overnight for superior results. Roasting the mushrooms reduces excess moisture and concentrates their meaty flavor, which pairs perfectly with the fresh thyme, rosemary, and sage. Get the Recipe 04 of 17 Grill-Baked Apple Galette Caitlin Bensel "Fruit galettes have long been my go-to desserts," says food writer Paula Disbrowe. "Baking galettes on the grill is easier than it sounds, particularly when you think about working your grill as an oven (e.g. grill-roasted chicken). Just as a chicken benefits from the unique 'charred' flavor of charcoal, so do fruit and pastry." Get the Recipe 05 of 17 Honey-Pear Sweet Cream Galette Erin Kunkel A mix of alternative flours — here, two kinds of rice flour and arrowroot — delivers a gluten-free crust that is flaky, buttery, and crisp. The floral sweetness from the honey and pears is nicely balanced by tangy cream cheese in this galette recipe. Get the Recipe 06 of 17 Plum Galette © Con Poulos This tart is a favorite dessert at chef Jacques Pépin's house. You can make it with any seasonal fruit, such as rhubarb, peaches, cherries, apricots, or apples. The dough is buttery, flaky, and very forgiving. It comes together in 10 seconds in a food processor. Get the Recipe 07 of 17 Delicata Squash and Sausage Crostata with Ricotta and Honey Justin Walker In their book Wine Food, sommelier Dana Frank and recipe developer Andrea Slonecker pair funky, bright wines with flavorful, vegetable-forward dishes. They compare crostatas and galettes to pizza, making them the perfect weeknight meal. This version layers fennel-spiced sausage, chile, delicata squash, and honey for a dinner that pairs well with a northern Italian Dolcetto. Get the Recipe 08 of 17 Fig and Frangipane Galettes © Nicole Franzen These moist free-form tarts feature fresh figs and fragrant almond paste. The rim of the all-butter crust is sprinkled with turbinado sugar before baking, which adds a caramelized crunch to the golden pastry. Get the Recipe 09 of 17 Crispy Potato Galette with Smoked Fish and Dill Crème © John Kernick Crème fraîche, smoked salmon, and smoked sturgeon come together in this galette by chef Wolfgang Puck, making the perfect low-effort, high-outcome dish. We suggest pairing this decadent breakfast dish with a bright, minerally sparkling wine if you're feeling extra. Get the Recipe 10 of 17 Winter Galette John Kernick The versatile dough for this savory galette is easy to prepare and shape into a free-form crust. Fresh ricotta, infused with herbs and lemon zest, forms a creamy and aromatic base for the seasonal vegetables that roast on top. Get the Recipe 11 of 17 Curried Squash Galette David Malosh With a super-flaky crust (the secret: frozen grated butter) and a lightly spiced sweet-savory filling featuring butternut and kabocha squash, this rustic galette makes a perfect vegetarian meal. Serve it with a green salad. Get the Recipe 12 of 17 Country Honey Apple Galette © Con Poulos Jacques Pépin loves to serve this delicate apple galette as a buffet dessert, since it's beautiful, easy to slice, and simple to eat, pizza-style, while standing. The miraculously easy and versatile pastry dough comes together in a food processor in less than 20 seconds and can be filled with all sorts of fruits or vegetables. Because the tart is freeform, the pastry can be rolled into either a round or a rectangle. Get the Recipe 13 of 17 Rhubarb and Candied Ginger Crostata Eva Kolenko Free-form tarts look best when completely rustic — the more uneven folds of flaky, golden pastry and bubbling fruit juices, the better. This springtime stunner stars fresh rhubarb that’s combined with rhubarb compote and studded with candied ginger. Get the Recipe 14 of 17 Cast-Iron Blackberry Galette with Whipped Mascarpone Abby Hocking / Food & Wine This galette is great baked in a cast-iron skillet because it's easy to transport and serve. The secret to the sturdy crust is the buttery brown sugar oat crumble, which absorbs the jammy blackberries as they bake. Get the Recipe 15 of 17 Apple and Pear Galette with Walnut Streusel Con Poulos This free-form galette is so much less fussy to make than a traditional pie. It has great flavor and texture from both apples and pears and the crunchy streusel on top. Using unpeeled apples and pears saves time and cuts down on waste. Get the Recipe 16 of 17 Peach Crostata © Iain Bagwell. Food styling by Simon Andrews. Galettes and crostatas are an easy, quick-to-prepare way to use up seasonal fruit like juicy summer peaches. Serve this free-form tart warm or at room temperature. Get the Recipe 17 of 17 Spinach and Artichoke Galette © Con Poulos This buttery pastry evokes the classic flavors of Greece with its luxurious, creamy filling of spinach, artichoke, and a hint of citrus. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit