galette

Love pie, but don't want to spend the time decorating the crust? A freeform mixed berry galette is the lazy cook’s easier version.

Mixed Berry Galette 

all-purpose flour

salt

water

heavy cream

turbinado sugar

berries,

sugar

lemon juice

Combine flour and salt in a large mixing bowl.

Add the butter, and cut together with a pastry cutter, two knives, or your hands, until the mixture looks crumbly.

Stir in the water, a couple tablespoons at a time, until a dough forms. You may not need to use all of the water. Do not overmix.

Gently knead into a flat disc. Wrap and refrigerate for at least 30 minutes.

For the Crust:

In a bowl, lightly stir together the berries, sugar, flour, and lemon juice. Store in the fridge as you roll the pie dough.

For the Filling:

Divide dough into 8 equal pieces. Roll out each dough piece on a lightly floured surface to 1/4-inch thick small rounds, roughly 6 inches in diameter. Transfer dough rounds to baking sheets covered with parchment paper or a silicone mat.

Add a heaping 1/2 cup of the berry mixture to each round, leaving a 1 1/2-inch border around the edge. Fold up sides of dough over the filling, forming loose pleats.

Brush the outside edges of each galette with cream. Sprinkle the edges generously with turbinado sugar.

Bake 25-30 minutes until edges are golden brown. Let cool 5 minutes before transferring to plates.

To Assemble and Bake:

If you are looking for all the sweet-tart glory of a strawberry-rhubarb pie with 25 perfect of the effort, this galette recipe is for you.

Strawberry-Rhubarb Galette with Buckwheat Crust

buckwheat flour

Tbsp. sugar

kosher salt

unsalted

All-purpose flour (for surface)

rhubarb,

cornstarch

vanilla bean,

egg,

Whipped cream, ice cream,

Galettes were invented to make amateur bakers feel like pros. The less perfect they are, the cooler they look. No trimming, no tucking, no crimping, no venting, and no soggy bottom. They’re also versatile: You can make a version of this year-round with the same amount of peak-season fruit.

Bon Appétit

Whisk all-purpose and buckwheat flours, sugar, and salt in a large bowl to combine. Add butter and work into dry ingredients with your hands, mashing it into big flat pieces and smooshing it between your palms into the flour, until you have pea- and nickel-size pieces.

Drizzle ¼ cup ice water over mixture and rake it in with your fingers until evenly dispersed. Squeeze clumps with your hands to moisten until a shaggy dough forms, then turn out onto a work surface.

Gather dough together, pushing and working it into a ball, then flattening it, until only a few dry spots remain. Pat into a ¾"-thick square. Using a bench scraper or knife, divide dough into 4 pieces. Stack pieces on top of one another, placing any unincorporated dry bits in between layers, and press down to combine. Form dough into a ¾"-thick disk and wrap tightly in plastic. Chill until firm, at least 2 hours and up to 3 days.

Preheat oven to 400°. Roll out dough on a well-floured surface to a 14" round, rotating dough and tossing more flour underneath as needed to keep it from sticking. Transfer dough to a large parchment-lined rimmed baking sheet (most galettes will spring a leak at the creases of the pastry, even for pros). Place rhubarb, strawberries, cornstarch, and ⅓ cup sugar in a medium bowl. Scrape in vanilla seeds and discard pod; toss ingredients to evenly distribute.

Mound filling in center of dough, making sure to scoop up all the sugar and cornstarch in bowl, and spread out, leaving a 2" border around edges. Fold dough up and over filling, overlapping slightly. Brush dough with egg and sprinkle dough and filling generously with sugar.

Bake galette until filling is bubbling and crust is deeply browned, 40–50 minutes. Let cool slightly. Serve topped with whipped cream.
Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen

Beautiful tomatoes on the vine combine with ricotta cheese to create a fresh and light dish!  Bursting with flavors, this Tomato Ricotta Galette will soon be a summer go-to dish!

Tomato Ricotta Galette

2-3 Tomatoes on the Vine (sliced)

Sea Salt (divided)

Ricotta Cheese

Garlic (minced)

Freshly Ground Pepper

Piecrust (homemade

Egg egg wash)

Start with the tomatoes.  After you slice the tomatoes, wrap in a paper towel and gently squeeze out the excess water.  Plate the tomatoes in a bowl and add 1/4 teaspoon of the salt.  Let rest for 20 minutes.

Meantime, prepare the piecrust.  Spread the piecrust out on a baking sheet lined with parchment paper.  Sprinkle a little flour on top of the parchment paper and spread out the piecrust in a circle shape.  Using a fork, gently prick holes in the piecrust.

In a separate bowl, mix the ricotta cheese, garlic, pepper, and remaining salt until completely combined.  Spread this mixture over the piecrust leaving about 2 inches around the edge clear.

Before placing the tomatoes on the piecrust, squeeze the tomatoes one more time to get out any excess water.  Add the tomatoes on top of the ricotta mixture.

Fold over the clear piecrust on top of the tomatoes.  It should only cover about an inch of the tomatoes.  Pinch the corners to make sure it&#x27;s a tight fit.  Put galette into the freezer for about 20-30 minutes.

Pre-heat oven to 400 degrees.

Take galette out of the freezer and brush the egg wash over the crust.

Bake for 40-45 minutes or until the crust is a golden yellow or brown.  Once the galette is done, turn off the oven and crack the door for an additional 10 minutes.  Remove and allow to cool before enjoying.

A savory galette that&#039;s simple and perfect to for brunch!

Easy Tomato Pesto Galette

tomatoes (heriloom, beefsteak, cherry tomatoes

garlic

pesto

thyme

Slice tomatoes ¼ inch thick and layer on top of a cutting board. Let them rest for 10-15 minutes to release some liquid. Mince garlic and set aside.

Place a sheet of parchment paper or silicone baking mat on a flat surface and sprinkle with flour. Working on top of the parchment paper eliminates the hassle of scooping the galette onto the pan later! (I learned this the hard way)

Roll out pie crust into a 12&quot; round.

Spread pesto working from the center of your dough reaching about an inch from the edges.

Layer tomatoes on top of the pesto and sprinkle with garlic.

To fold the edges around the dough, first create slits evenly around the edges and carefully fold over. You should end up with pieces that overlap each other in a large circle.

Chill for 10 minutes in the freezer.

Preheat your oven to 400°F while your galette is chilling. At this time we can also fry up the thyme we will use as garnish later. Heat 1 tbsp of olive oil, coconut oil, or butter in a skillet over medium heat. Fry thyme for about 2-3 minutes until fragrant and crisp. Set aside.

Bake for 45-50 minutes rotating once until crust is golden brown and and tomatoes are cooked through.

Sprinkle with fried thyme and serve!

This Vegan version of an Argentinean Tart is an excellent option to have a guilty-free Carbs lunch.

Savory Carrot Tart

carrots

Vegan Pie Dough (Recipe (or store-bought pastry crust))

white onion

celery

red bell pepper

chia seeds

mozzarella cheese

rosemary

oregano

nutmeg

extra virgin olive oil

oats

Pre-heat the oven at 400ºF (200ºC) for 10 mins.

Hydrate the chia seeds in one cup of warm water for 5 mins.

Oil an 8” pan and place the pie crust on it. Pinch with a fork (this will ensure it gets cooked evenly).

Peel and shred the carrots.

Chop the rest of the vegetables and stir fry them in a pan.

Add the carrots, herbs, and spices and stir for a couple of minutes.

Take the Mix off the fire and let it cool down for 5 mins and remove any excess liquid.

Cut the vegan mozzarella into cubes.

Add the hydrated chia to the Mix, along with the cheese cubes.

Put the oats flakes in the baking pan (this with absorbing any residual moisture from the carrots mix, ensuring your crust is cooked well and doesn’t end up mushy).

Pour the mix into the baking pan.

Bake for 30-40 mins.

Let it rest for 10 mins before serving.

Easy to throw together, this springtime vegetable tart is loaded with tender fresh green produce and flavorful cheese.

Asparagus, Mushroom, Leek, and Cheese Galette Recipe

Old-Fashioned Flaky Pie Dough

(450 grams) mixed mushrooms,

Kosher salt

thyme leaves

unsalted butter

(55 grams) grated Fontina cheese

Prepare Old-Fashioned Flaky Pie Dough according to the recipe. After rolling, folding, and dividing dough in half, roll one portion into a 14-inch round. Transfer to a parchment-lined aluminum rimmed baking sheet, cover with plastic, and refrigerate to relax and chill dough, at least 2 hours or up to 24.

In a large sauté pan or cast iron skillet, heat 4 tablespoons (60ml) olive oil over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until browned, about 6 minutes.

Stir in asparagus stalks, thyme, and the remaining 1 tablespoon (15ml) olive oil. Lower heat to medium and cook, tossing and stirring, until asparagus is tender, about 8 minutes. Add 3 tablespoons (45ml) water to skillet, scraping up browned bits from bottom of pan. Season with salt and remove from heat.

Meanwhile, in a large saucepan, melt butter over medium heat until foaming. Add leeks and cook, stirring, until very soft, about 8 minutes. Lower heat if necessary to prevent browning. Season with salt.

Add the leeks to the asparagus mixture along with the cheese and stir to combine.

Adjust oven rack to lower-middle position and preheat to 400°F. Spread asparagus-leek mixture on prepared dough round, leaving about a 2-inch border of dough all around. With a sharp knife, cut a series of slits in the border of dough, each running from filling to edge of dough, spacing them about 5 inches apart. Fold each segment of dough over filling, tugging gently so the edge of each segment tightly overlaps the one that came before. Chill galette for 10 minutes in the refrigerator.

In a small bowl, drizzle reserved asparagus tips with olive oil, season with salt, and toss to coat lightly and evenly. Arrange asparagus tips on top of exposed filling in center of the galette.

Brush egg over chilled dough in a thin, even layer (including under each flap). This will give the crust a glossy, golden sheen and help bind the pieces together.

Bake until galette is golden brown around the edges and bubbling in the center, about 45 minutes longer. Let cool 5 minutes, then slice into wedges and serve warm.

A savory galette topped with peak season tomatoes, cheese, and garlic. 

Tomato Galette

all-purpose flour,

2¼ tsp. kosher salt, divided

(1½ sticks) chilled unsalted butter, cut into pieces

apple cider vinegar

1½ lb. heirloom tomatoes, sliced ¼" thick

garlic cloves, thinly sliced

firm cheese (such

Flaky sea salt

black pepper

lemon

Tbsp. finely chopped chives

Salting the tomatoes ahead of time and letting them release some of their liquid is essential. It will allow the tomatoes to caramelize and ensures that the bottom of the crust stays flaky.

Pulse 2 cups flour and 1¼ tsp. kosher salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.

Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.

Preheat oven to 400°. Gently toss tomatoes, garlic, and remaining 1 tsp. kosher salt in a large bowl. Let sit 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.

Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14" round about ⅛" thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1½" border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1½" border; brush dough with egg. Sprinkle tomatoes with sea salt and pepper. Chill in freezer 10 minutes.

Bake galette, rotating once, until crust is golden brown and cooked through, 55–65 minutes. Let cool slightly on baking sheet. Finely grate zest from lemon over galette; sprinkle with chives.

Do Ahead: Dough can be made 2 days ahead. Keep chilled.

The great thing about a blueberry galette recipe? The more rustic (read: messed up) it looks, the better. Novice bakers, this one’s for you.

Blueberry-Pecan Galette

pecans

cinnamon

(1 stick) chilled unsalted butter, cut into pieces

blueberries (about 2 cups)

milk, half-and-half,

Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.

Transfer to a large bowl; drizzle with 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour.

Do Ahead: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.

Preheat oven to 375°. Toss blueberries, cornstarch, lemon juice, and ¼ cup sugar in a large bowl.

Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.

Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.

Do Ahead: Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.

This is our be-all, end-all recipe for perfect, ultraflaky galette (or pie!) crust every time, no equipment needed. 

Flaky Pastry Dough

(180 g) all-purpose flour,

(1½ sticks) chilled unsalted butter

Our be-all, end-all recipe for perfect galette crust is adapted from food director Carla Lalli Music’s Where Cooking Begins. This quantity of dough will roll out to a 12–14-inch round, which is enough to enclose 2 pounds of fruit as a galette, or to fill a 9- or 10-inch tart pan for a pie. Either way, the all-butter crust works with nearly any fruit that’s in season (or arm’s reach). Use it to make this Fall Fruit Galette, Any Berry Galette, or Peach-Plum Galette. (For more tips, tricks, and recipes from Where Cooking Begins, click here.)

Whisk sugar, salt, and 1⅓ cups flour in a medium bowl. Cut butter into 6 rectangular pieces (if using ½-cup sticks, cut them in half crosswise, then in half again lengthwise). Toss butter in dry ingredients to coat, then dump mixture out onto a work surface. Most recipes start by pulverizing fat into small bits, but here you’ll use a rolling pin to flatten flour-coated butter into sheets that will puff into layers when baked.

Roll butter into flour until it is in long flexible strips, using a bench scraper to scrape butter off rolling pin or surface as needed.

Use bench scraper to gather mixture into a loose pile, then drizzle 4 Tbsp. ice water over.

Using your hands and the bench scraper, toss mixture until water is distributed, then gather into a rectangular pile.

Roll out dough to a long rectangle with short ends about 8" wide, then use bench scraper to fold dough into thirds, like folding a letter. It will be very crumbly and loose; don’t panic. This turns the floury mass into a cohesive unit while creating flaky-making stacks of fat and flour.

Using bench scraper to help, turn rectangle 90° and repeat rolling and folding, gathering loose bits of dough from outer edges into the center and flouring surface as needed.

Repeat rolling and folding a third time. Dough should be somewhat homogenous and creamy-looking with some dry bits around edges. Squeeze a bit in your palm; it should loosely hold together. If not, repeat rolling and folding.

Wrap folded dough in plastic, then press it into a compact disk about 1" thick. Chill 30 minutes.

Roll out dough on a lightly floured surface to a 12"–14" round or oval about ⅛" thick (don’t worry about cracks around perimeter). Dust surface and rolling pin with flour as needed and rotate dough often to prevent wider cracks. If dough sticks to surface, lift on one side and scatter flour underneath before continuing. Roll dough onto your pin, then unfurl it on a sheet of parchment paper. Slide onto a rimmed baking sheet and chill while you prep the filling.

Do Ahead: Dough can be made 3 days ahead. Keep chilled, or transfer to a resealable plastic bag and freeze up to 3 months. Thaw overnight in the refrigerator before rolling out.

The tomatoes are not the only star here though. I did want to keep the galette simple, but I also wanted to add some really good summer flavors as well. So I caramelized some corn, roasted some garlic and tossed a lot of fresh herbs with a hefty amount of goat cheese, then layered it all in some hearty, buttery dough.

Caramelized Corn and Heirloom Tomato Galette w/Herbed Roasted Garlic Goat Cheese.

all purpose flour

cornmeal

whole wheat flour

ice water

egg (beaten)

goat cheese (softened)

herbs

sweet corn (about 2 -3 ears)

sweet onion (sliced thin)

basil (chopped)

salt and pepper

tomatoes

olive oil

balsamic reduction (for serving (optional))

In the bowl of a food processor combine the flour, cornmeal, whole wheat flour, salt and pepper.  Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, similar to the size of rice.

Add 3 tablespoons water and pulse until it comes together. If needed add 1-2 tablespoons more ice water until the dough comes together. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Meanwhile preheat the oven to 400 degrees F.

Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top. Cover with the foil. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze garlic out of the paper skin into a bowl and mash well with a fork. Add the softened goat cheese, fresh herbs and pinch of pepper.

While the garlic roasts, add the butter to a skillet set over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes. Stir in a tiny pinch of brown sugar and continue to cook, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Add the corn and cook another five minutes or until the corn has browned lightly and caramelized. Remove from the heat and stir in the basil. Season with salt and pepper.

Now grab your dough from the fridge. Flour your work surface and roll the dough to about 1/8-inch thick. Transfer to a baking sheet lined with parchment paper.

Spread the goat cheese over the bottom of the dough leaving a 3-inch border around the edges. Spread most of the corn over the goat cheese and then layer the tomato slices over the corn. Drizzle the tomatoes with olive, sprinkle with salt and pepper. Add the rest of corn and the thyme sprigs. Fold the edge of the dough over the tomatoes. Brush the crust with the beaten egg. Place the galette in the fridge for 15 minutes or until ready to bake.

Preheat the oven to 375 degrees F.

Bake the galette for 45-55 minutes or until the crust is golden and the tomatoes are very lightly charred. Allow to cool 5 minutes and then slice and serve with a drizzle of balsamic reduction if desired. The crust will be crumbly so cut small slices for easier serving.

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