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“Galettes,” wrote former F&W editor Margaret Eby, “are pie when you can’t deal with pie.” And their rustic, unfussy charm is much of their appeal: no need to stress over making them look too polished. In the U.S., a galette usually indicates a freeform tart made with pie-style pastry dough. Simply roll out the crust, pile on the filling, and fold over the edges to hold it together. It’s an easy and delicious way to show off seasonal fruit, or layer savory vegetables with meat or cheese.
“What I love about galettes is that they’re so user-friendly,” says 2015 F&W Best New Chef Katie Button. “No matter how you fold or crimp them, they always look beautiful; in fact, the more rustic they look, the prettier they seem to be.”
Gail Simmons’ first iteration of her rustic galette recipe was a riff on the ratatouille served at her wedding — one made by her former boss, 1988 F&W Best New Chef Daniel Boulud. She now modifies this recipe with the seasons, filling it with paper-thin slices of squash and root vegetables in colder months. Get more galette tips and inspiration from Simmons at her “Galette Me Not: Stunning Rustic Tarts for the Season” seminar at the 2025 F&W Classic in Charleston.
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Summer Berry Galette
Food & Wine / Photo by Jason Donnelly / Food Styling by Holly Dreesman / Prop Styling by Addelyn Evans
This galette from 2022 F&W Best New Chef Caroline Schiff is all about letting the berries shine. Get the freshest you can find; they’re tossed only in sugar and a splash of lemon juice.
Grill-Baked Apple Galette
Cookbook author Paula Disbrowe makes this galette on the grill, where pink peppercorn-spiked flaky pastry and caramelized apples meet a hint of smoke. She likes to use thin-skinned Pink Lady apples (no need to peel), but any sweet-tart fall apple variety will do nicely.
Wild Mushroom Galette
A crisp, flaky crust, a base of creamy ricotta, layers of earthy roasted mushrooms, plus a shower of fresh herbs make for a savory galette that is a symphony of textures. Roasting the mushrooms ahead of times helps reduce excess moisture and makes their hearty flavor more intense.
Strawberry-Rhubarb Galette
Food & Wine / Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Phoebe Hauser
A classic spring pairing shines in 1996 F&W Best New Chef Maria Helm Sinskey’s jammy galette. Juicy strawberries and tangy rhubarb softens into a sweet-tart compote as it bakes inside a tender, rustic crust.
Summer Peach and Blackberry Galette
Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson
2015 F&W Best New Chef Katie Button layers sweet peaches, plump blackberries, and fresh thyme in a flaky homemade crust, proving that summer desserts are best when kept simple. “The nice thing about this recipe is that it’s not too sweet, and proves that thyme and blackberries are truly best friends,” Button explains. “The herb brings out a different floral component to the dessert that’s unexpected and delicious.”
Plum Galette
Carson Downing / Food Styling by Annie Probst / Prop Styling by Addelyn Evans
At Jacques Pépin’s home, this plum-studded galette is a favorite for its simplicity and versatility — easily adapted for whatever fruit is in season. A tender pâte brisée crust provides the perfect base for tart-sweet plums that are brushed with preserves after baking. C’est magnifique.
Delicata Squash and Sausage Crostata with Ricotta and Honey
In this hearty rustic crostata from their book Wine Food, sommelier Dana Frank and recipe developer Andrea Slonecker combine spiced sausage, sweet delicata squash, and ricotta infused with oregano and honey. Baked until crisp and golden, it’s finished with a drizzle of honey and a sprinkle of oregano for balance. Enjoy with a glass of northern Italian Dolcetto.
Country Honey Apple Galette
Con Poulos
Jacques Pépin’s apple galette is both elegant and almost effortless, made with a buttery pastry that comes together in seconds. Pépin likes to serve it buffet-style — easy to slice, easy to eat (pizza-style), and sure to be quick to disappear.
Winter Galette
Inspired by her wedding menu, Top Chef judge Gail Simmons developed a rustic galette recipe that she adapts to the seasons. This is her cold weather variation, featuring paper-thin slices of root vegetables and squash over herbed ricotta in a rustic, golden crust. A drizzle of sweet and bright lemon honey to finish makes it that much more special.
Rhubarb and Candied Ginger Crostata
Chicago-based chef Sarah Grueneberg’s crostata celebrates spring with a double dose of rhubarb — fresh and compote — enlivened by bits of candied ginger and orange zest. Its flaky crust, brushed with egg wash and sprinkled with turbinado sugar, bakes up beautifully golden and crisp.
Curried Squash Galette
F&W’s Justin Chapple tucks curry powder–dusted squash, tangy sour cream, and shredded cheese into a superflaky crust. (The secret is frozen grated butter.) An ideal vegetarian entree, the result is sweet-savory and lightly spiced.
Cast-Iron Blackberry Galette with Whipped Mascarpone
Food & Wine / Photo by Abby Hocking
A buttery brown sugar oat crumble forms the crust, soaking up the berries’ jammy juices as they bubble and burst. Baked in a cast-iron skillet and served with airy whipped mascarpone, it’s a dessert that travels well and looks great.
Red Potato and Apple Galette
Con Poulos
Chapple’s savory-sweet galette layers thin slices of red potato and apple over a creamy spread of crème fraîche and pecorino. It’s crisp at the edges and showered in fresh thyme.
Fig-and-Frangipane Galettes
Nicole Franzen
Pastry chef and cookbook author Gesine Bullock-Prado turns fresh figs and almond paste into irresistible individual galettes. The frangipane filling puffs around slices of fruit, all encased in golden pastry brushed with egg wash and sprinkled with sugar.
Spinach-and-Artichoke Galette
Con Poulos
This savory pastry from Justin Chapple riffs on the classic dip, layering creamy crème fraîche, garlic, and lemon zest beneath tender spinach and artichoke hearts. Baked until puffed and golden, it’s luscious and bright with a subtle tang.
Apple-and-Pear Galette with Walnut Streusel
Apples and pears join forces in this free-form galette from Chapple, irresistably topped with crunchy, buttery walnut streusel. The unpeeled fruit keeps its texture and color, while the nutty crumble adds caramelized depth.
Molly McArdle
2025-10-20 15:28:00