this galette crust is a recipe I always have in my back pocket. In fact, I have it memorized because I make it so often. In Summer, I picked peaches from our fruit trees and make Peach Galettes on repeat. But the brisk air is coming to Upstate New York and it is officially pear and apple season.

This crust is so easy to make, is both flaky and buttery, and makes a simple, yet delicious base for the warm and tender pear and apple slices. There is certainly a time and a place for an apple pie, but when you are looking for a quick and easy fall dessert that hits the spot, this galette is just the thing.

What I love about galettes is the fact that they are not fussy. They are intentionally rustic, with no need for perfectly crimped edges or intricate designs. There’s no complicated techniques involved. Just tender, sweet fruit coated in brown sugar and warm spices. If you’re too intimidated to make a pie from scratch, this is the perfect place to start.

You’ll notice that I have included two options for making the crust in the recipe, one that includes a food processor and one that does not. My food processor is the backbone of my kitchen. I use it for pesto, pie crust, mincing food scraps for the chickens, and just about anything I can. But if you don’t have one, don’t shy away. All you need are your fingers and a little elbow grease, making crust the old fashioned way.

What you’ll need to make it!

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

All-purpose flour: Used as the base of the crust, as well as a thickener in the filling.

Pears and Apples: In season, organic is best. Feel free to use all apples or all pears for this recipe.

Lemon Juice: Fresh squeezed or in the bottle. I have been loving this Santa Cruz Organics brand — it stays fresh in the refrigerator for up to six months! Don’t have lemon juice on hand? Substitute white vinegar.

Unsalted Butter: Makes the crust buttery and flaky. Be sure to use cold butter.

Sugar: Granulated sugar gives the crust a slight sweetness, while brown sugar in the filling gives a warm, molasses flavor. Turbinado sugar is added to the crust for an optional crunch and visual appeal.

Cinnamon & Nutmeg: Warm spices compliment the fall fruits.

Salt: To balance and enhance the flavors.

Egg: Whisk this to create an egg wash for the crust. It will give it a glossy finish and help the turbinado sugar adhere to it.

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Apple & Pear Galette

This baked-from-scratch pear & apple galette is a rustic take on pie, with all the flavor, but half the work! It is a delicious Fall dessert that is sure to impress. Only have apples OR pears on hand? No problem! Serve with a scoop of vanilla ice cream for an extra indulgence!

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 1 day day 16 hours hours

Total Time 1 hour hour 40 minutes minutes

Servings 8

Author Jessica

Ingredients

Crust

• 2 cups All purpose flour
• 2 tbsp granulated sugar
• ½ tsp salt
• 8 tbsp 1 stick, ½ c unsalted butter, cold and cubed
• ¼ c ice water

Filling

• 1 ½ lb cored sliced pears and/or apples (about 6 total)
• ¼ c brown sugar
• 2 tbsp all purpose flour
• 2 tbsp lemon juice
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• ¼ tsp salt

Egg Wash

• 1 egg beaten
• 1 tbsp turbinado sugar optional

US Customary – Metric

Instructions

Crust:

• Option 1: Combine flour, sugar and salt and butter in a food processor. Pulse a few times to until pea size bits of butter form, then slowly drizzle in water, pulsing only until it clumps to form a dough.
• Option 2: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter or a fork, cut in the butter until the mixture resembles coarse pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1 more Tablespoon of water if the dough seems dry.
• Turn the dough out onto a lightly floured work surface and, using your hands, work the dough into a ball. Flatten it into a thick disk.
• Wrap the dough disk in plastic wrap or parchment paper and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).

Pear & Apple Filling

• Core and slice pears and apples and place into a large bowl. Add flour, brown sugar, cinnamon, nutmeg and salt. Toss to combine.
• Add vanilla extract and lemon juice. Mix together until all of the fruit is coated. Set aside.
• On a lightly floured surface, roll the dough into roughly a 10-inch circle.
• Pour the fruit filling into the center of the dough, leaving a 2-3 inch border all around. Arrange the fruit on top in a decorative pattern if desired. If there is any remaining sugar mixture at the bottom of the bowl, spoon it on top of the fruit.
• Gently fold the edges of the dough over the filling, overlapping the dough as necessary.
• Press gently to seal the edges. Brush the crust edges generously with egg wash and sprinkle with turbinado sugar.
• Meanwhile, preheat oven to 375°F.
• Bake galette until the filling is bubbling and the crust is golden brown, about 35-40 minutes. Cool on the baking sheet for 10 minutes before slicing and serving.
• Delicious served warm with a scoop of vanilla ice cream, if desired.
• Cover and store leftover galette at room temperature for up to 3 days.

The post Apple & Pear Galette appeared first on jessicarosetti.com.

A classic Tuscan bread salad, panzanella is made of ripe tomatoes, dried Italian bread, tossed in a simple dressing. But when you look up other panzanella recipes, they call for toasting the bread in olive oil, like you are preparing croutons. That is not the true Italian way.

Traditionally, Tuscan bread that has gone stale is then soaked in water, wrung out and combined with tomato, cucumber, onion, oil, salt, and vinegar and basil. Like many traditional recipes, each family makes different variations of this dish to their preference, by adding or leaving out ingredients. The recipe below will give you the traditional, classic texture for panzanella. Bread is soft, light, spongy, and it soaks up all of the delicious flavors in the salad.

While I don’t soak the bread in this dish, I let the juiciness of the tomatoes and ripe peaches absorb into the bread. This stone-fruit panzanella is a variation that I love, including non-traditional items like peaches and cherries. It is a Summer salad, as it requires no cooking and is a great way to use in-season fruits and vegetables.

Now, let’s talk about the ingredients!

Stale Bread: Day-old bread forms the base of the salad. If you only have fresh bread, cube it and leave it on a baking sheet on your counter overnight or bake at 250 degrees for 45 minutes to dry out the bread.

Tomatoes: Use whatever is in season for the best result. Full size tomatoes are typically the juiciest, but adding a variety of cherry or grape tomatoes adds a nice variety!

Cherries: Pitted and halved, they add a delicious summery sweetness.

Peaches: No need to remove the peach skins, just pit and slice into wedges.

Cucumber: Adds fresh flavor!

Shallots: While red onions are traditional, I prefer shallots here. They offer a mild flavor without overpowering the salad or leaving a lingering taste.

Extra Virgin Olive Oil: The simple base to your salad dressing.

White Wine Vinegar: Provides acidity and moisture.

Basil: Fresh is best! Substitute with 1 tsp of dried basil if needed.

Salt & Pepper: Adjust to your taste if needed.

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Stone Fruit Panzanella

This late-summer salad is a refresing take on the Tuscan classic.

Course Salad

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Servings 6

Author Jessica

Ingredients

• 6 cups rustic Italian or Sourdough bread cut into cubes* see notes
• 3 peaches pitted and sliced
• 1 cup cherries pitted and halved
• 1 lb tomatoes cut into wedges or halved cherry tomatoes
• 1 large cucumber halved and sliced
• 1 shallot thinly sliced
• ¼ c white wine vinegar
• ¼ c extra virgin olive oil
• 1 tsp salt
• ½ tsp black pepper
• ¼ c chopped fresh basil

Instructions

• In a large bowl, combine bread, peaches, tomatoes, cherry, cucumber and shallot.
• In a small bowl or measuring cup, mix together olive oil, vinegar, salt, pepper and basil. Pour over bread mixture and toss well to combine.
• Top with more fresh basil, for garnish.
• Serve immediately.

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A savory galette is far easier than you may think! Forget the stresses of homemade pie, this rustic free-form tart leaves plenty of room for error. It has a buttery pastry filled with heirloom tomatoes nestled in a creamy ricotta filling. This galette is a delicious warm, or at room temperature, so feel free to make it ahead of time. Serve it with a salad for lunch or a light dinner al fresco!

All year long I think about a late July tomato. It sounds absurd, but it is true. There is nothing quite like it.

Each year, I plant about 50 tomato plants in my garden. Different varieties from cherry, sungold, Mortgage Lifter, San Marzano, Rosa Sicilano, and Cherokee Purple, just to name a few. If I am lucky enough to have a good growing year, I begin looking for creative ways to use up my garden’s bounty. One of my favorite ways is by making a savory vegetable galette. It is not only delicious, but so stunning to look at, a beautiful showcase of the season’s bounty.

The best part is, as fussy as it may look, a galette is quite the opposite. 

While making this galette, I decided to use a box of flour that has been sitting in my pantry since I returned from Italy in April. Grano arso, or burnt wheat, is a type of flour popular in the Puglia region of Italy. The burnt wheat adds a deep, nutty flavor and beautiful color to the dough. While I do hope you get the opportunity to get your hands on a bag yourself, it is not required for the recipe. I used 10% Grano Arso flour, but you can simply use all All-Purpose.

Unlike homemade pies, which often leave me tempted to make a decorative, elaborate crust (and being slightly disappointed when it is anything less than Pinterest perfect!) a galette is rustic and beautiful as such. There is simply no pressure to make it perfect. There is also no need to serve it piping hot, this is best eaten warm, so it is perfect to have sitting out to graze on if you have company over or have a brunch or light dinner.

My only real tip here is to make sure the cubed butter is extra cold before beginning. See make ahead/freezing instructions in the recipe notes if you’d like to get started ahead of time.

Galettes are free-form pies, and while they can be sweet like fruit pies, they can also be savory, as I have made here. Deliciousness should know no bounds. Here’s how I made it:

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Heirloom Tomato Galette

Try this mouthwatering Heirloom Tomato Galette, made with a flaky crust and filled with herbed ricotta cheese.

Course Appetizer

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Servings 6

Author Jessica

Ingredients

Crust:

• 1 1/2 cups All Purpose Flour
• 1/4 cup finely grated Parmesan cheese
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter cold and cubed
• 1/4 cup cold water

Filling:

• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tsp chopped rosemary
• 2 tsp chopped fresh basil
• 1/2 tsp salt
• 1/2 tsp pepper
• 2-4 heirloom tomatoes Sliced 1/2 inch thick and patted dry to remove excess liquid
• Egg Wash:
• 1 egg + 2 tsp water

US Customary – Metric

Instructions

Make the crust:

• Option 1: Combine flour, cheese and salt and butter in a food processor. Pulse a few times to until pea size bits of butter form, then slowly drizzle in water, pulsing only until it clumps to form a dough.
• Option 2: Whisk the flour, cheese, and salt together in a medium bowl. Using a pastry cutter or a couple forks, cut in the butter until the mixture resembles coarse pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1 more Tablespoon of water if the dough seems dry.
• Turn the dough out onto a lightly floured work surface and, using your hands, work the dough into a ball. Flatten it into a thick disk.
• Wrap the dough disk in plastic wrap or parchment paper and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).
• Prepare the tomatoes: Using a knife, slice tomatoes in ½ inch thick slices of choice. Place on a paper towel or dish towel, in order to absorb extra liquid.
• Prepare the ricotta filling: In a bowl, combine the ricotta, herbs, salt and pepper. Set aside.
• Line a large baking sheet with parchment paper or a silicone baking mat.
• *Make sure you have enough room in your refrigerator for the baking sheet because the shaped galette must be refrigerated.
• On a lightly floured surface, roll the dough into roughly a 10-inch circle.
• Spoon the ricotta filling into the center of the dough, leaving a 2-3 inch border all around. Arrange vegetables on top in a decorative pattern if desired. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges. Brush the crust edges generously with egg wash.
• Refrigerate the shaped galette for at least 30 minutes or freeze for 10 minutes. Meanwhile, preheat oven to 375°F.
• Bake galette until the filling is bubbly and the crust is golden brown, about 40-45 minutes. Cool on the baking sheet for 10 minutes before slicing and serving.
• Cover and store leftover galette in the refrigerator for up to 3 days.

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My favorite part about Summer is the produce. Strolling through my local farmers market or simply going out to my garden for herbs and late season tomatoes is simply heavenly.  If I am lucky enough to have a good growing year, I begin looking for creative ways to use up my garden’s bounty. One of my favorite ways is by making a savory vegetable galette. It is not only delicious, but so stunning to look at, a beautiful array of vegetables arranged in a golden brown crust. The best part is, as fussy as it may look, a galette is quite the opposite. 

Unlike homemade pies, which often leave me tempted to make a decorative, elaborate crust (and being slightly disappointed when it is anything less than Pinterest perfect!) a galette is rustic and beautiful as such. There is simply no pressure to make it perfect. There is also no need to serve it piping hot, this is best eaten warm, so it is perfect to have sitting out to graze on if you have company over or have a brunch or light dinner.

My only real tip here is to make sure the cubed butter is extra cold before beginning. See make ahead/freezing instructions in the recipe notes if you’d like to get started ahead of time.

Galettes are free-form pies, and while they can be sweet like fruit pies, they can also be savory, as I have made here. Deliciousness should know no bounds. Here’s how I made it.

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Vegetable Galette

Try this mouthwatering Vegetable Galette, made your choice of seasonal vegetables, a flaky crust and herbed ricotta cheese.

Course Appetizer

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Servings 8

Author Jessica

Ingredients

Crust:

• 1 1/2 cups All Purpose Flour
• 1/4 cup finely grated Parmesan cheese
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter cold and cubed
• 1/4 cup cold water

Filling:

• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 tsp chopped rosemary
• 2 tsp chopped fresh basil
• 1/2 tsp salt
• 1/2 tsp pepper
• Sliced vegetable of choice, see notes below
• Egg Wash:
• 1 egg + 2 tsp water

US Customary – Metric

Instructions

Make the crust:

• Option 1: Combine flour, cheese and salt and butter in a food processor. Pulse a few times to until pea size bits of butter form, then slowly drizzle in water, pulsing only until it clumps to form a dough.
• Option 2: Whisk the flour, cheese, and salt together in a medium bowl. Using a pastry cutter or a couple forks, cut in the butter until the mixture resembles coarse pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1 more Tablespoon of water if the dough seems dry.
• Turn the dough out onto a lightly floured work surface and, using your hands, work the dough into a ball. Flatten it into a thick disk.
• Wrap the dough disk in plastic wrap or parchment paper and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).
• Prepare the tomatoes: Using a knife, slice tomatoes in ½ inch thick slices of choice. Place on a paper towel or dish towel, in order to absorb extra liquid.
• Prepare the ricotta filling: In a bowl, combine the ricotta, herbs, salt and pepper. Set aside.
• Line a large baking sheet with parchment paper or a silicone baking mat.
• *Make sure you have enough room in your refrigerator for the baking sheet because the shaped galette must be refrigerated.
• On a lightly floured surface, roll the dough into roughly a 10-inch circle.
• Spoon the ricotta filling into the center of the dough, leaving a 2-3 inch border all around. Arrange vegetables on top in a decorative pattern if desired. Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges. Brush the crust edges generously with egg wash.
• Refrigerate the shaped galette for at least 30 minutes or freeze for 10 minutes. Meanwhile, preheat oven to 375°F.
• Bake galette until the filling is bubbly and the crust is golden brown, about 40-45 minutes. Cool on the baking sheet for 10 minutes before slicing and serving.
• Cover and store leftover galette in the refrigerator for up to 3 days.

The post Vegetable Galette appeared first on jessicarosetti.com.

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Squash Apple Soup

Creamy butternut squash soup enhanced with sweet apples and warming spices. This comforting fall soup is both healthy and satisfying, perfect for cool weather meals.

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 8 6 bowls, 8 cups

Author Jessica

Ingredients

• 4 lb butternut or honeynut squash halved vertically andseeds removed
• 2 tablespoon olive oil plus more for drizzling
• 1 teaspoon salt
• 1 onion roughly chopped
• 2 carrots peeled and roughly chopped
• 2 celery stalks roughly chopped
• 2 honeycrisp apples peeled and roughly chopped
• 1 teaspoon maple syrup
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper to taste
• 4-5 cups reduced sodium vegetable broth as needed
• 1 to 2 tablespoons butter to taste

US Customary – Metric

Instructions

• Preheat the oven to 400 degrees Fahrenheit and line a rimmedbaking sheet with parchment paper. Place the squash on the pan and drizzle eachhalf with just enough olive oil to lightly coat the squash on the inside (about½ teaspoon each). Rub the oil over the inside of the squash and sprinkle itwith salt and pepper.
• Turn the squash face down and roast until it is tender andcompletely cooked through, about (20 minutes for honeynut, 40 to 50 minutes forbutternut squash). Set the squash aside until it’s cool enough to handle, about10 minutes.
• Meanwhile, in a large soup pot, warm 1 tablespoon olive oilover medium heat. Add the onion, carrot, celery and 1 teaspoon salt. Cook,stirring often, until the vegetables has softened and is starting to turngolden on the edges, about 3 to 4 minutes.  Add the apple and cook until soft, about 2minutes.
• Use a large spoon to scoop the squash flesh into your put.Discard the tough skin. Add the nutmeg and a few twists of freshly ground blackpepper. Pour in 4 cups vegetable broth, cover and let simmer for 15 minutes.
• CAREFULLY transfer hot mixture to a blender in batches andblend until smooth. I prefer to use an immersion blender. Place immersionblender into the pan and blend until smooth.
• If you would like to thin out your soup a bit more, stir inthe remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, totaste, and blend well. Taste and stir in more salt and pepper, if necessary.
• Serve with crusty bread, pumpkin seeds, flaky salt or a drizzleof olive oil – or all of the above!

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