The New York Times' food columnist Melissa Clark is joining TODAY Food to share her greatest summer galette recipes. These free-form desserts are something of a cross between a pie and tart and are incredibly easy to make.
She shows us how to prepare a sweet peach and blackberry galette with toasty almonds, a jammy apricot galette and a savory summer vegetable galette.
"Galettes are so versatile and a great vehicle for summer fruit," says Clark. "They're easier to make than a pie, but taste just as great. Here ripe peaches and juicy blackberries get paired with crunchy almonds for a sweet and nutty dessert."
"Plump apricots turn jammy in this simple galette. Serve it with vanilla ice cream for an even more indulgent treat."
"Simpler than quiche, this veggie-filled summer galette makes an elegant lunch or first course."
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