This summer, it’s all about galettes. Sweet and savory recipes for the rustic tarts are bubbling up all over the Internet, and while cobblers and pies used to be the “it” dessert to bake in the summertime, all of a sudden galettes seem to have taken center stage. We don’t exactly blame bakers. Galettes are easy to make, easy to eat, and much less fussy than traditional pies. If you’ve had enough of pie crusts that inevitably get thrown in the trash, try galettes instead. They’re practically impossible to mess up, and similar to their sugary cousins, are extremely customizable. Preheat your oven and make your own galette for your next family or friend gathering. Your guests will kick themselves for not making their own galette first, and we can promise you won’t be stuck with any leftovers.
1. Berry Galette
The quintessential summer galette you can bake up for your next picnic is this Berry Galette from Williams-Sonoma. This recipe teaches you how to mix the dough, roll out the dough, and then fill and bake the dough, and then you can expect to pull it out of the oven in just 25 minutes. The secret to this flaky pastry dough is a good food processor, and as long as you have that, you’re good to go for your galette. Get ready for some bubbly berries on dough.
- 4 cups all-purpose flour
- 1 teaspoon salt
- 24 tablespoons (3 sticks) plus 3 tablespoons unsalted butter, cut into cubes
- 3/4 cup ice water
- 4 cups blackberries, blueberries or a mixture
- 2 tablespoons fresh lemon juice
- 1/4 cup sugar
- 3 tablespoons flour
Directions: In a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together. Transfer the dough to a work surface, divide into 3 equal pieces, and press each into a flat disk. Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use.
Roll out the dough. Preheat an oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the dough on a lightly floured surface and roll out into a 13-inch round. Fold the round in half, transfer to the prepared sheet and unfold the round.
Fill and bake the galette. In a bowl, lightly stir together the berries, lemon juice, sugar, and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes. Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve. Makes one 9-inch galette; makes 3 pastry dough disks total.
2. Country Apple Galette
Another fruit you can plant inside your galette is an apple, and you should follow this recipe from Food and Wine to do so, especially now that (shhh) fall is approaching. Nothing much tastes better than warm apples, sugar, cinnamon, and butter topped on a homemade flaky pastry dough, and this is one dessert we can guarantee you’ll rush through dinner anticipating.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
- 1/3 cup ice water
- 4 Golden Delicious apples
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon honey, preferably wildflower
- 1 tablespoon unsalted butter, cut into small pieces
Directions: In a food processor, combine the flour with the sugar, salt, and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together, and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled. (You can also roll out the pastry and use it right away.)
Peel, halve and core the apples and slice them crosswise 1/4-inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped. In a small bowl, combine the sugar and cinnamon. Preheat the oven to 400 degrees Fahrenheit. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border.
Bake the galette for about 1 hour until the pastry is nicely browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
3. Blueberry-Peach Galette
But before we get too ahead of ourselves with the fall talk, consider trying this Blueberry-Peach Galette from Epicurious while the naturally sweet treats are still in season. Unlike other recipes, this one encourages you to buy a refrigerated pie dough so you can concentrate all of your energy on the filling, but how you come up with your crust is still entirely up to you. If you do decide to buy a pre-made dough, you only have five other ingredients to gather. Peaches, blueberries, sugar, and preserves are the stars of this show, and are what will keep you coming back for more.
- 1 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- 6 cups fresh or frozen peeled and sliced peaches, thawed
- 1 cup fresh or frozen blueberries, thawed
- 1/4 cup sugar
- 2 tablespoons apricot preserves, melted and divided
- 1 tablespoon turbinado or granulated sugar
Directions: Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil or parchment paper. Roll 1 dough portion into a 12-inch circle; place on foil. Combine peaches, blueberries, and 1/4 cup sugar. Arrange half of peach mixture in center of dough, leaving a 3-inch border. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover peach mixture.) Brush half of melted preserves over peach mixture and edges of dough. Bake at 425 degrees Fahrenheit for 10 minutes. Reduce oven temperature to 350 degrees Fahrenheit (do not remove galette from oven); bake an additional 20 minutes or until lightly browned. Repeat procedure with remaining dough, peach mixture, and preserves. Sprinkle with 1 tablespoon of sugar. Serve warm or at room temperature. Cut each galette into 8 wedges.
4. Savory Onion and Tomato Galette
Now on to the savory galettes, we come to this recipe for an Onion and Tomato Galette from Eating Well. Use up your tomatoes while they’re still ripe and whip up this healthy appetizer, side dish, or dessert. While this galette is a little more labor intensive than the other dishes we’ve rounded up on this list, we promise it’ll all be worth it. You’ll wow your guests with this fun twist on pizza — especially if you make your own crust.
- 3 tablespoons butter
- 1 cup white whole-wheat flour
- 1 cup all-purpose flour, plus more for rolling
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2/3 cup reduced-fat cream cheese (Neufchâtel)
- 3 tablespoons canola oil
- 2 tablespoons cold low-fat milk
- 12 small fresh plum tomatoes
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 5 cloves garlic, unpeeled
- 1 teaspoon water plus 1 tablespoon, divided
- 1 tablespoon extra-virgin olive oil
- 5 cups sliced red onions (about 1 1/2 pounds)
- 1/2 teaspoon salt
- 1/4 cup raisins
- 1 tablespoon red-wine vinegar
- 2 teaspoons chopped fresh thyme, divided
- 4 ounces crumbled goat cheese
Directions: To prepare pastry dough, melt butter in a small saucepan over medium heat. When it starts bubbling, cook, stirring and watching carefully so it doesn’t burn, until golden brown, 2 to 6 minutes. Transfer to a metal bowl and refrigerate until solid again, 25 to 30 minutes. Combine whole-wheat flour, all-purpose flour, 1/2 teaspoon salt and pepper in a food processor. Pulse once or twice to mix. Cut the butter and cream cheese into pieces; add and pulse until the mixture resembles coarse meal. Add canola oil and pulse until it looks like wet sand. Add milk and pulse until small clumps form.
Transfer the dough to a sheet of parchment paper and press into a ball, then press the ball into a disk about 8 inches wide. Wrap in the parchment and refrigerate for at least 1 hour and up to 1 day before rolling out. Preheat oven to 375 degrees Fahrenheit. To prepare tomato layer, cut tomatoes in half lengthwise. Place cut-side up on a large, rimmed baking sheet. Drizzle with 2 tablespoons olive oil and 1/4 teaspoon salt. Place garlic cloves on a square of foil and sprinkle with 1 teaspoon water. Wrap into a package and place on the baking sheet. Roast until the tomatoes are very soft and beginning to brown on the bottom, 1 1/4 to 1 1/2 hours.
To prepare onion layer, meanwhile, heat 1 tablespoon olive oil in a large skillet over high heat. Add onions and 1/2 teaspoon salt and cook, stirring, until just starting to lightly brown, 3 to 5 minutes. Reduce the heat to medium-low, cover and cook, stirring occasionally, until very soft, 30 to 35 minutes. Stir in raisins, vinegar and 1 teaspoon thyme. Unwrap garlic; when cool enough to handle, squeeze out of the skins into a small bowl. Add 1 tablespoon water and mash together into a smooth paste.
Increase oven temperature to 400 degrees Fahrenheit. To roll out pastry, place a large sheet of parchment on a work surface and dust it with flour. Place the pastry disk in the center and lightly dust with flour. Roll out into a 15-inch circle. The pastry may crack a bit as you roll it, so go slowly and just nudge the cracked parts back together, pressing lightly. Dust with more flour as needed and keep the circle as even as you can, but don’t worry about rough edges.
To assemble and bake, spread the onion mixture over the pastry, leaving a 2-inch border around the edge. Spread the garlic paste over the onions. Place the tomatoes, cut-side up, on top of the onions in a circular pattern. Scatter cheese over the tomatoes and sprinkle with the remaining 1 teaspoon thyme. Use the parchment paper to lift the edges of the pastry and fold loosely over the filling in 2- or 3-inch sections at a time. The pastry may crack as you lift and fold it, but that’s fine. Lift the galette on the parchment and transfer it, parchment and all, onto a baking sheet. Trim off any overhanging parchment. Bake the galette until the filling is bubbling hot in the center and the pastry is golden brown, 30 to 35 minutes. Let cool at least 15 minutes on the baking sheet. Lift parchment and galette onto a serving platter. Use a spatula to very slightly lift the galette so you can slide the parchment out. Serve the galette hot, warm, or at room temperature.
5. Roasted Potato Galette with Cheddar and Chives
Speaking of sophisticated cooking, this galette fits into that category, too. Joy the Baker has the recipe for a delicious Roasted Potato Galette with Cheddar and Chives that would make just about anyone’s savory heart sing. Make your crust, make your filling, and then assemble. This dish can be subbed in for just about any meal, and as Joy says, “Add an egg and it’s totally breakfast.”
- 1 1/4 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- scant 1/3 cup cold buttermilk
For the Filling
- 2 medium russet potatoes, mostly peeled and sliced into 1/4″ rounds
- 2 tablespoons olive oil
- 1 to 2 teaspoons Old Bay Seasoning
- 1/2 cup grated sharp cheddar cheese
- 3 tablespoons finely chopped chives
- 1 large egg, beaten
Directions: To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture. Some butter pieces will be the size of oat flakes; some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring the dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Just gather it together into a disk. Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help re-chill the butter and distribute the moisture.
To make the filling, place a rack in the upper third of the oven and preheat oven to 375 degrees Fahrenheit. Use a bit of the olive to grease a rimmed baking pan. Place potato rounds on the baking sheet and drizzle with olive oil. Generously sprinkle on Old Bay Seasoning. Toss to coat all of the potato slices in oil and seasoning. Try to keep the potato in a single layer. If they overlap a bit, that’s fine too. Bake until mostly soft through, about 15 minutes. Remove from the oven and allow to cool just slightly.
To assemble the galette, in a small bowl, beat the egg and set aside. Line a baking sheet with parchment paper and set aside. On a well-floured surface, roll one of the disks out to a 1/4-inch thickness. It’s ok if some edges of the pie crust are wider than the other. The crust doesn’t have to be perfectly round. We can trim it! Transfer the dough to the center of the prepared baking sheet. Lightly brush the center of the crust with egg. Add a layer of cooked potato slices to the center of the pie crust, leaving about 2-inches of pie crust surrounding on all sides. Sprinkle with cheddar cheese and chives. Add another generous layer of potato slices and a bit more cheese and chives. Add any remaining potato slices and top with a bit more cheese and chives. Trim any overly large edges from the pie crust, leaving about 1 1/2-inches on all sides. Brush the edges with egg wash. Gently fold the crust up against the potato mountain and press gently to seal the edges. Brush the outside of the pie crust with egg wash.
Bake until golden brown and bubbling, about 15 minutes. Remove from the oven and serve warm.