5 galette recipes to try with peak summer produce

From sourdough to artfully decorated focaccia, quarantine food trends have been filling our social media channels with delicious-looking photos that tempt us to jump on the DIY bandwagon.

Next up? I nominate the humble galette.

Galettes are basically free-form pies, sweet or savory as you please. No fussy lattices, no anxiety as you gently nudge dough into a dish. Just slap the dough on a baking sheet, pile in your fillings, pull the edges over and voila! You have a rustic pie with so much less effort.

[Think pies are too fussy? A rustic galette is just as impressive — and much easier.]

Another bonus: Galettes usually bake more quickly than pies, meaning less time running that hot oven.

You can fill a galette with just about any flavor combination. Start with a simple, adaptable dough, then check out these variations from our Recipe Finder to live your galette dreams.

(Photo by Goran Kosanovic for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Endlessly Adaptable Galette Dough. Here’s the building block for your galette. This dough uses cornmeal and for texture and a bit of sour cream for a flavorful tang.

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(Goran Kosanovic for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Honeyed Fig and Walnut Galette. Make a walnut mix to sit underneath a layer of sweet figs. (Pictured whole above)

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(Goran Kosanovic for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Mushroom, Fennel and Herbed Ricotta Galette. Go savory with mushrooms sauteed with white wine and creamy ricotta.

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(Deb Lindsey for The Washington Post)

Mixed Berry Galette. It’s summer, after all, so why not pile sweet berries up into a tasty treat? This recipe uses a whole-wheat dough.

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(Dixie D. Vereen for The Washington Post)

Parmesan BLT Galette. Grab those summer tomatoes and layer them up into this gorgeous galette.