Galettes are freeform pies that keep things simple without giving up on flavor. You don’t need a pie dish or perfect crust skills, just roll out dough, pile on fruit or savory filling, fold the edges, and bake. The crust browns up golden and crisp, while the center stays soft and rich. Some versions go all-in on fruit, while others blend vegetables, cheese, or herbs into a more savory profile. The structure is loose, but the flavor holds strong. These galettes show how easy it is to get impressive results with just a handful of ingredients and a sheet pan.
Peach Blackberry Galette
Fresh peach slices and blackberries are piled onto a flaky dough, then folded and baked until bubbling. The fruit softens and releases juice that thickens as it cools. The mix of tart and sweet gives each bite contrast. The crust stays crisp at the edges and soft underneath the filling.
Get the Recipe: Peach Blackberry Galette
Zucchini Galette
Thin slices of zucchini are layered over a base of cheese or herbed spread and wrapped in a rustic crust. The edges turn golden while the zucchini cooks down and softens. It’s a savory option with clean, mild flavor. Each slice holds its shape without getting soggy.
Get the Recipe: Zucchini Galette
Rustic Apple Galette
Apples are sliced and fanned across a lightly sweetened dough, then baked until tender and browned. The edges of the crust turn golden while the fruit softens and concentrates. A light glaze or sugar dusting adds sharpness. The result is crisp outside, soft inside, and easy to serve.
Get the Recipe: Rustic Apple Galette
Apple Galette
This version keeps things straightforward with apples sliced thin and spread in an even layer. The crust browns around the edges while the center stays juicy. Cinnamon or nutmeg adds warmth without overpowering. It’s clean and sharp without needing a topping.
Get the Recipe: Apple Galette
Rustic Cranberry Galette
Whole cranberries burst as they bake, mixing with sugar to form a tart filling that sets slightly as it cools. The crust holds the edges and catches the juices. It’s sharp and bold, balanced by the buttery pastry. Great for those who want something with bite.
Get the Recipe: Rustic Cranberry Galette
Peach Galette
Peach slices are fanned over the dough and baked until soft, juicy, and slightly caramelized. The crust wraps loosely around the fruit and bakes until golden. It’s sweet without being too heavy. The simplicity lets the fruit stand out.
Get the Recipe: Peach Galette
Mixed Berry Galette
A mix of berries, like blueberries, raspberries, and blackberries, fill the center of this galette and bake down into a soft, thick filling. The juices bubble over slightly as the crust crisps. Each slice delivers tartness and sweetness in different amounts. It’s varied but cohesive.
Get the Recipe: Mixed Berry Galette
Mini Cherry Galettes
Individual rounds of dough are filled with cherry filling and baked into hand-sized galettes. The crust turns crisp around the fruit, which thickens and darkens as it cooks. They’re easy to serve without slicing. Each one gives a full flavor punch in a small size.
Get the Recipe: Mini Cherry Galettes
Blackberry Galette
Fresh blackberries are piled into a rough crust and baked until soft and bubbling. The berries break down and blend into a jam-like layer. The edges of the crust catch some of the juice but stay firm. It’s sharp, rich, and easy to slice.
Get the Recipe: Blackberry Galette
Blueberry Galette
Whole blueberries fill the center of this galette and bake until they burst and thicken. A light sprinkle of sugar adds sweetness to the fruit and the crust. The texture is soft in the middle and crisp on the edges. Each slice stays clean and flavorful.
Get the Recipe: Blueberry Galette
Apple Cranberry Galette
This version blends thin apple slices and tart cranberries for a contrast of textures and sharpness. The apples soften while the cranberries keep some bite. The crust browns evenly and frames the fruit well. It’s balanced and strong in flavor.
Get the Recipe: Apple Cranberry Galette
Strawberry Almond Galette
Sliced strawberries are layered over a thin almond paste or ground almond base, then folded into dough and baked. The fruit breaks down just enough to blend, while the almond layer stays soft and rich. The crust brings crunch to balance the filling. It’s layered without feeling heavy.
Get the Recipe: Strawberry Almond Galette
