Galette

This Brie galette is party food at its finest—and easiest! A 5-ingredient sweet-salty appetizer that takes just five minutes to prep.

All the flaky-nutty goodness of an almond croissant, with one-tenth of the effort.

They’re crusty, they’re juicy, they’re easy—some of them are even savory.

This easy strawberry galette recipe requires less fuss than a pie, but has all the same components, down to the burbling fruit filling and tender, flaky crust.

Canned pears, a simple almond cream, and store-bought puff pastry make this pear galette recipe feel sophisticated but entirely doable.

Graham cracker crust lovers rejoice! This glorious fruit-filled galette is for you.

While butter is the usual choice for galette or pie dough, a combination of olive oil and yogurt gives this crust a flaky texture and a golden brown color when baked. If the dough is a little crumbly when rolling it out, don’t worry: Just patch it back up.

Not just a clever name, this savory tart combines three alliums (scallions, garlic, and onion) for maximum flavor and crispy-jammy texture. The key to the flaky crust is to move fast! Rolling and folding the dough while the butter is still cold creates distinct layers of butter and flour that will steam apart during baking, making the crust light and flaky.

Fruit + dough = the most forgiving dessert for non-bakers out there.

You can use any combo of stone fruit in this galette, so dream big! Apricots and cherries would be divine. Peaches and nectarines make good friends…

This fill-in-the-blank, easy-going galette is here for your crisp fall apples or pears.

We mean it—any berry! This galette is as straightforward as it gets.

This is our be-all, end-all recipe for perfect, ultraflaky galette (or pie!) crust every time, no equipment needed.

Does it seem like everyone you know is making Andy’s tomato galette?

Personal pan galette or cocktail party appetizer—YOU DECIDE.

This recipe's the reason I look like a fancy-pants pastry chef all summer long.

This savory galette is everything you need leading up to the holidays.

While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.

Galettes were invented to make amateur bakers feel like pros.

"Galette" is just a fancy word for "a pie that's practically impossible to mess up."

A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love.

Meet Shelly West, our Readers' Choice Week winner for best vegetarian main dish.

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

Sleeper hit right here: Mushrooms, hearty greens, and a buttery pie crust. This savory galette is about to become your new favorite fall dinner.