17 Galettes That Are Easier Than…Well, Pie
Plenty of pie recipes require a multitude of steps before you can even think about the filling. These desserts? Not so much. The galette is our favorite alterna-pie for a couple of reasons: 1) They usually come with low-key dough—i.e., no special equipment needed; no, not even a pie pan—and 2) They generally require very little fuss.
Honestly, you barely even need a recipe to make a galette: Unfurl your pie dough directly on a baking sheet, fill it with the fruit or veg of your choice, and fold up the overhanging pastry. Brush with egg wash (if you’re feeling extra-steppy) and bake until golden brown. It’s as simple as that.
Want more guidance? Our best galette recipes below, have you covered: There’s a stunning strawberry number, ideal for every spring dessert need; a French patisserie–inspired version made easy with canned pears and store-bought puff pastry, and a brunch-worthy galette that’s packed with your daily dose of greens. Whether you go sweet or savory—or make one large galette or many minis—you can spin this freeform pie any way you’d like. So preheat that oven; it’s time to add a few new recipes to your dessert rotation.
Photograph by Rana Duzyol, Food Styling by Jesse Szewczyk, Prop Styling by Marina Bevilacqua1/17Easy-Fancy Pear Galette
Canned pears, a simple almond cream, and store-bought puff pastry make this pear galette recipe clutch for last-minute parties.
Photograph by Rana Düzyol, food styling by Pearl Jones, prop styling by Beth Pakradooni2/17Strawberry Galette
One of our favorite ways to highlight ripe summer berries—second only to eating them out of hand—is in an easy-breezy strawberry galette. Macerating the strawberries before adding them to the crust ensures they don’t release too much moisture when baked.
Photo by Michael Graydon and Nikole Herriott, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski4/17Fall Fruit Galette
This easy-going galette is here for that bushel of U-pick apples and pears you cart home every fall. Two tips: Don’t be tempted to shorten the cooking time; the crust should be deeply brown all over. And, don’t forget the vanilla ice cream.
Photograph by Emma Fishman, food styling by Susie Theodorou, prop styling by Aneta Florczyk5/17Blueberry and Peach Graham Galette
“I prefer the crust-to-fruit ratio better in a galette than a fruit pie,” says baker and recipe developer Samantha Seneviratne. “This recipe is perfect for crust lovers.” Scattering small cubes of unsalted butter over the galette before sliding it into the oven enriches the fruit filling and helps with the tart’s glossy sheen.
Michael Graydon & Nikole Herriott8/17Blueberry-Pecan Galette
Novice bakers, this one’s for you. The filling is dead simple: blueberries, cornstarch, sugar, and fresh lemon juice. But the real genius in this galette recipe is the crust: You’ll pulse pecans in a food processor before mixing the resulting meal with all-purpose flour.
Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk9/17Tomato Galette
Photo by Michael Graydon and Nikole Herriott, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski11/17Peach-Plum Galette
Shay Harrington12/17Goat Cheese, Leek, and Potato Galettes With Pistachio Crust
Serve these mini galettes for dinner with a big green salad—but also, do as everybody in the BA Test Kitchen did: save one for the next day’s breakfast.
Photo by Michael Graydon and Nikole Herriott, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski14/17Any Berry Galette
Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski15/17Fruit Galette With Buckwheat Crust
Peter Frank Edwards16/17Rhubarb Galettes With Hazelnut Frangipane
Take advantage of short-but-sweet rhubarb season with these miniature galettes. If you want a richly golden crust, trade the whole-egg wash for just an egg yolk.
Photo by CHRISTINA HOLMES, FOOD STYLING BY REBECCA JURKEVICH, PROP STYLING BY KAITLYN DU ROSS17/17Swiss Chard and Mushroom Galette
We like maitake mushrooms for this savory galette recipe (which makes an excellent vegetarian dinner), but any wild mushrooms you come across at the market are fair game.