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.
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.
Summer Peach and Blackberry Galette
"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."
Curry Chicken and Sweet Potato Galette
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.
Wild Mushroom Galette
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.
Grill-Baked Apple Galette
"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."
Honey-Pear Sweet Cream Galette
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.
Plum Galette
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.
Delicata Squash and Sausage Crostata with Ricotta and Honey
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.
Fig and Frangipane Galettes
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.
Crispy Potato Galette with Smoked Fish and Dill Crème
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.
Winter Galette
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.
Curried Squash Galette
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.
Country Honey Apple Galette
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.
Rhubarb and Candied Ginger Crostata
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.
Cast-Iron Blackberry Galette with Whipped Mascarpone
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.
Apple and Pear Galette with Walnut Streusel
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.
Peach Crostata
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.
Spinach and Artichoke Galette
This buttery pastry evokes the classic flavors of Greece with its luxurious, creamy filling of spinach, artichoke, and a hint of citrus.
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