An easy farmers market spaghetti with roasted summer vegetables, a nostalgic ’70s soundtrack, and a reminder that the best moments in life are often the simplest.
An Easy Summer Pasta made for Slowing Down
Summer cooking should feel different.
It should be lighter, looser, and a little less concerned with perfection. It should leave time for sitting outside, chasing sunsets, listening to music, and spending long evenings with the people we love.
“Summer isn’t asking us to do more. It’s inviting us to notice more.”
This easy summer spaghetti is designed for exactly that kind of night.
Fresh cherry tomatoes, sweet white corn, and garlic roast together on one sheet pan until the tomatoes burst,
the corn begins to caramelize, and the garlic becomes tender and fragrant.
Paper-thin zucchini ribbons join the pan during the final few minutes so they soften gently without becoming heavy or watery.
The roasted vegetables are then tossed with al dente spaghetti, fresh basil, parsley, a small drizzle of extra-virgin olive oil, and enough pasta water to bring everything together.
There is no cream sauce, no complicated preparation, and no long list of ingredients.
The vegetables create their own light sauce as they roast. Their juices mingle with the garlic and olive oil, coating the spaghetti with fresh summer flavor.
It is simple, colorful, and satisfying without feeling heavy—the perfect pasta for warm evenings on the patio, at the lake, or around a table filled with friends.
“Summer teaches us that slowing down isn’t falling behind—it’s finally catching up with life.”
Why You’ll Love This Summer Pasta Recipe
Everything comes together with one pot and one sheet pan.
It highlights fresh farmers market vegetables.
The pasta is light and flavorful without a heavy sauce.
It can be served hot, warm, or at room temperature.
The recipe is easy to customize with seafood, chicken, beans, or cheese.
It leaves more time for enjoying summer and less time washing dishes.
Slow Summer Spaghetti with Zucchini Ribbons, Sweet Corn and Roasted Tomatoes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 4 to 6 servings
Ingredients
12 ounces high-quality spaghetti
2 cups cherry or grape tomatoes
2 ears fresh sweet white corn, husked
6 garlic cloves, peeled and lightly smashed
2 medium zucchini
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon kosher salt, divided
Freshly ground black pepper, to taste
¼ teaspoon crushed red pepper flakes, optional
½ cup loosely packed fresh basil leaves, torn
¼ cup chopped fresh Italian parsley
½ to 1 cup reserved pasta water
Zest of ½ lemon, optional
Freshly grated Parmesan or Pecorino Romano, optional
Instructions
1. Prepare the sheet pan
Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper for easier cleanup.
2. Roast the tomatoes, corn, and garlic
Cut the corn kernels from the cobs and add them to the prepared sheet pan with the cherry tomatoes and garlic cloves.
Drizzle the vegetables with approximately 1½ tablespoons of the olive oil. Season with ½ teaspoon kosher salt, freshly ground black pepper, and crushed red pepper flakes, if using.
Toss gently and spread the vegetables into an even layer.
Roast for 15 minutes.
3. Make the zucchini ribbons
While the vegetables are roasting, trim the zucchini. Use a vegetable peeler or mandoline to slice each zucchini lengthwise into long, paper-thin ribbons.
Rotate the zucchini as you work, stopping when you reach the soft, seedy center.
4. Add the zucchini to the sheet pan
Remove the sheet pan from the oven and add the zucchini ribbons.
Gently toss the zucchini with the tomatoes, corn, garlic, and roasting juices. Return the pan to the oven and roast for an additional 6 to 8 minutes.
The zucchini should be tender but still hold its shape.
5. Cook the spaghetti
While the zucchini finishes roasting, bring a large pot of generously salted water to a boil.
Cook the spaghetti until al dente according to the package directions.
Before draining the pasta, reserve at least 1 cup of the starchy cooking water.
6. Toss the pasta
Drain the spaghetti and return it to the pot.
Add the roasted vegetables and all the juices from the sheet pan. Add the remaining olive oil, torn basil, chopped parsley, and approximately ½ cup of reserved pasta water.
Toss the pasta over low heat until the vegetables are evenly distributed and the spaghetti is lightly coated and glossy.
Add additional pasta water, a few tablespoons at a time, if needed.
7. Finish and serve
Taste and adjust the seasoning with additional salt and black pepper.
Add fresh lemon zest for brightness or grated Parmesan or Pecorino Romano for a richer finish, if desired.
Serve immediately, or allow the pasta to cool slightly and enjoy it warm or at room temperature.
Tips for the Best Summer Vegetable Pasta
Choose ripe cherry tomatoes
Look for tomatoes that feel heavy for their size and have a rich color. Mixed-color heirloom cherry tomatoes also make the finished dish especially beautiful.
Use fresh corn when possible
Fresh market corn provides a crisp texture and natural sweetness. Frozen corn can be substituted, but thaw and pat it dry before roasting.
Do not overcook the zucchini
Because the zucchini is sliced into delicate ribbons, it only needs a few minutes in the oven. Add it after the other vegetables have already begun roasting.
Save the pasta water
Starchy pasta water helps the roasted vegetable juices and olive oil cling to the spaghetti. It creates a silky finish without adding cream or butter.
Use a flavorful extra-virgin olive oil
Because this recipe uses so few ingredients, the quality of the olive oil matters. Choose one with a fresh, fruity flavor rather than an overly bitter or aggressive finish.
Recipe Variations
Add grilled shrimp or scallops for a light seafood pasta.
Top each bowl with burrata, ricotta, feta, or goat cheese.
Add cannellini beans or chickpeas for a vegetarian protein boost.
Substitute linguine, bucatini, angel hair, or your favorite short pasta.
Add arugula or baby spinach when tossing the hot pasta so the greens wilt slightly.
Finish with toasted pine nuts, pistachios, walnuts, or breadcrumbs for texture.
“The sweetest moments are rarely planned. They happen somewhere between the last rays of sunlight and the first stars.”
What to Serve with Summer Spaghetti
Serve this pasta with grilled bread, a simple green salad, marinated olives, or a platter of sliced melon and prosciutto.
For dessert, keep things equally relaxed with fresh peaches, cheesecake or lemon sorbet, berries and whipped cream, or a rustic summer fruit galette.
Summer Cocktail Pairings
Elderflower Gin and Tonic
Ingredients
1½ ounces gin
½ ounce elderflower liqueur
4 ounces chilled tonic water
Fresh lemon
Cucumber ribbon or basil, for garnish
Instructions
Fill a large wine glass with ice. Add the gin and elderflower liqueur. Top with tonic water and a squeeze of lemon.
Stir gently and garnish with cucumber, basil, or a lemon wheel.
Limoncello Spritz
Ingredients
2 ounces limoncello
3 ounces chilled Prosecco
1 ounce sparkling water
Lemon wheel and basil, for garnish
Instructions
Fill a wine glass with ice. Add the limoncello, Prosecco, and sparkling water. Stir gently and garnish with lemon and basil.
Aperol Spritz
Ingredients
3 ounces Prosecco
2 ounces Aperol
1 ounce sparkling water
Orange slice, for garnish
Instructions
Fill a wine glass with ice. Add the Prosecco, Aperol, and sparkling water. Stir briefly and garnish with an orange slice.
Wine Pairings for Summer Vegetable Pasta
Choose a wine with crisp acidity, fresh citrus notes, and enough brightness to complement the tomatoes, corn, zucchini, and herbs.
Recommended options include:
Vermentino
Pinot Grigio
Sauvignon Blanc
Dry rosé
Soave
Gavi
Prosecco
Serve white and rosé wines well chilled, preferably outside as the sun begins to set.
A ’70s Slow Summer Playlist
Complete the experience with a playlist filled with smooth, easygoing ’70s soft rock and yacht-rock favorites.
Turn up the music, pour something cold, and bring the pasta outside.
Summer is too short to spend the whole evening standing over the stove.
“Maybe reminiscing isn’t about wishing we could go back. Maybe it’s about remembering what mattered most, so we can choose it again today.”
Savor the Slow Summer Moments
This recipe is less about doing something elaborate and more about paying attention to what is already good.
Fresh corn. Warm tomatoes. Fragrant basil. Music playing through an open door. A chilled glass in your hand. People you love gathered around the table.
Take it easy.
Savor each bite.
Laugh more. Live more.
Chill out more.
Watch the sunset instead of watching the clock.
Save this easy summer spaghetti recipe for your next farmers market haul, backyard dinner, lake weekend, or relaxed evening with friends.
“You don’t have to travel far to find paradise. Sometimes it’s waiting on the back patio with spaghetti, basil, good friends, and a July sunset.”
Leave a comment and tell me: What song would you add to the ultimate slow-summer playlist?
Subscribe to The Artful Gourmet for more seasonal recipes, nostalgic food stories, cocktails, curated playlists, and inspiration for living—and eating—a little more deliciously.
“The older I get, the more I realize that luxury isn’t found in extravagance—it’s found in time. Time to cook, time to laugh, time to linger, and time to simply be.”
About the Author
Kristen Hess – Host, Author, Photographer and Creator of The Artful Gourmet
Kristen Hess is a Food Stylist, Photographer, Food Writer, Recipe Developer and the Creator of The Artful Gourmet Blog, Substack and Social Media — a food + lifestyle media brand rooted in fresh comfort food, visual artistry, and the stories we tell around the table. Find her on Substack, The Artful Gourmet Podcast and YouTube Channel and food blog at theartfulgourmet.com.
Sticky, sweet, spicy, messy in the best possible way, and completely iconic
to Rochester, NY.
These Grilled Country Sweet Chicken & Summer Veggie Pot Pies are my love letter to that flavor —
wrapped in a golden, flaky Wick’s Pies crust and filled with grilled chicken, farmers market corn, zucchini, sweet onions, basil, parsley, chives, New York cheddar, a hint of Parmesan cheese and a creamy cheesy Country Sweet gravy sauce.
It’s backyard BBQ, Rochester nostalgia, and summer pot pie comfort all baked into one golden little dish.
The Rochester Flavor That Never Leaves You
If you grew up in Rochester, you know there are certain foods that feel like a rite of passage.
Buffalo chicken is buttery, tangy, hot-sauce-forward, and usually built around that classic wing sauce flavor.
Country Sweet is different.
It’s sticky. Slightly sweet. A little spicy. Glossy. Saucy. Almost BBQ-adjacent, but totally its own Rochester thing.
It’s the kind of sauce you want all over fried chicken, wings, shrimp, ribs, fingers, fries — honestly, probably your entire plate.
And if you went there in high school or college with your friends, you remember the whole thing: the paper plates, the sauce everywhere, the blue cheese on the side, the fried chicken, the sides, the late-night cravings, the group hangouts, the “where are we going after this?” energy.
It was casual, chaotic, delicious, and deeply Rochester.
This recipe takes that hometown flavor and gives it a fresh summer farmers market spin for the Wicks Pies Recipe Contest.
I love Wicks Pies frozen pot pie crusts with precut lids – they are so easy to make and the perfect size for these individual pot pies I am making for the contest.
with the Rochester Flower City logo carved into the lids to vent the steam (and to make them super cute!)
Instead of fried chicken, I’m using grilled chicken thighs seasoned with hot honey BBQ rub
then brushed with Country Sweet sauce (I used the actual sauce they sell in the stores, but I’m providing a homemade Country Sweet-style sauce recipe for you below to make it yourself if you can’t find it near you).
Along with the grilled chicken I’m adding tons of Summer veggies: bell peppers, zucchini, basil, parsley, chives
corn, and onions – adding tons of fresh flavor to the pies.
Then I’m turning it into a creamy filling with the chicken, gravy, a small amount of Country Sweet sauce, apple cider vinegar, dijon mustard, a little more Hot Honey BBQ rub and folding in all those gorgeous sauteed veggies
and adding sharp triple shredded NY cheddar and grated parmesan cheese to make just enough creamy gravy sauce to bring that sweet-spicy Rochester magic into every bite.
This delicious mixture all gets tucked into individual @wickspies frozen pie crusts
with the lids brushed in egg wash for extra shine and color and a sprinkle of coarse sea salt for extra texture and flavor –
then they’re baked until golden brown, bubbling, and completely irresistible.
Why You’ll Love This Recipe
This recipe celebrates three things at once:
Rochester nostalgia.
Local summer produce.
And the beautiful golden crust that makes pot pie feel like comfort food royalty.
The filling is colorful and seasonal, with charred corn, tender zucchini, sweet onion, basil, cheddar, and grilled chicken. The sauce is creamy but not heavy, sweet-spicy but not overpowering, and just nostalgic enough to make anyone from Rochester smile immediately.
The Wicks individual pie shells make the perfect little vessel for a hometown-inspired summer pot pie.
Flaky golden crust.
Creamy filling.
Sticky-sweet chicken.
Farmers market vegetables.
It’s local, personal, nostalgic, and contest-worthy.
Grilled Country Sweet Chicken & Summer Veggie Pot Pies
Makes 4 individual pot pies
Ingredients
For the Grilled Country Sweet Chicken
1 pound boneless skinless chicken thighs or chicken breast
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon hot honey BBQ Rub (or paprika)
½ teaspoon garlic powder
½ cup Country Sweet sauce, plus more for brushing (bottled or homemade, per recipe below)
For the Homemade Country Sweet Sauce
1 cup white sugar
¾ cup ketchup
⅔ cup prepared yellow mustard
⅓ cup white vinegar
¼ cup lemon juice
1 tsp crushed red pepper flakes
For the Summer Veggie Filling
1 tablespoon olive oil
1 small sweet onion, diced
1 red bell pepper, diced
1 medium zucchini, diced small
1 cup corn kernels, or local farmers market fresh corn
1 tablespoon chives, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped Italian parsley
½ cup shredded NY sharp cheddar cheese
¼ cup grated Parmesan cheese
For the Creamy Country Sweet Sauce
1 1/ cups chicken gravy (jarred gravy is fine – or make your own homemade chicken gravyas follows):
3 tablespoons butter
3 tablespoons flour
1 cup chicken stock
½ cup heavy cream
¼ cup Country Sweet sauce (hot or mild)
1 teaspoon Dijon mustard
½ teaspoon apple cider vinegar
¼ teaspoon hot honey rub (or cayenne pepper), optional
Salt and black pepper, to taste
For Assembly
4 Wicks Pies individual frozen pie crusts
4 Wicks Pies lids or additional small crusts for topping
1 egg beaten with 1 tablespoon water, for egg wash
Flaky sea salt, for finishing
Chopped chives, basil or parsley, for garnish (optional)
Instructions
1. Grill the Chicken
Preheat grill or grill pan to medium-high heat.
Pat chicken dry and rub with olive oil, salt, pepper, smoked paprika, and garlic powder.
Grill chicken for 5–6 minutes per side, or until cooked through and lightly charred.
Brush with Country Sweet-style sauce during the final 2 minutes of cooking (bottled or homemade sauce).
Remove from grill and let rest for 5–10 minutes.
Dice into bite-size pieces and set aside.
2. Cook the Summer Vegetables
In a large skillet, heat butter and olive oil over medium heat.
Add diced onions and peppers and cook until softened, about 3–4 minutes.
Add zucchini and corn, cook until just tender, about 3 minutes.
Stir in fresh chopped basil, chives and Italian parsley.
Remove from heat.
3. Make the Creamy Country Sweet Sauce
In a medium saucepan, add the pre-made chicken gravy and stir in the Country Sweet sauce, Dijon mustard, apple cider vinegar, and hot honey BBQ rub or cayenne if using.
Simmer 3–5 minutes, until thick and creamy.
Stir in cheddar and Parmesan cheese until melted.
Season with salt and black pepper to taste.
If making your own chicken gravy: melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Slowly whisk in chicken stock until smooth. Add heavy cream, then stir in the mustard, vinegar, hot honey bbq rub or cayenne, salt and pepper to taste, then stir it all together into a creamy sauce and add the cheese in until melted.
5. Finish the Filling
Fold the grilled chicken and summer vegetables into the creamy cheesy gravy/sauce.
Let the mixture cool for 10–15 minutes before filling the pie shells.
This helps keep the crust flaky and prevents the filling from becoming too runny.
6. Assemble the Pot Pies
Preheat oven to 425°F.
Place frozen Wicks individual pie crusts on a foil or parchment-lined baking sheet.
Fill each shell generously with the Country Sweet chicken and summer veggie filling.
Top each pie with a Wicks pie lid or small top crust.
Crimp the edges with a fork to seal.
Cut small vents in the shape of Rochester’s Flower City logo in the top of each crust.
Brush the tops with egg wash.
Sprinkle lightly with flaky sea salt.
7. Bake
Bake at 425°F for 20-25 minutes, or until the crust is deeply golden brown and the filling is bubbling through the vents.
If the crust edges brown too quickly, loosely tent with foil during the last 10 minutes.
Let pot pies rest for 10 minutes before serving.
Note: If your Wicks package gives different baking instructions for the individual frozen pie crusts and lids, follow the package directions.
For a little extra finishing touches, brush the hot crusts lightly with:
1 tablespoon melted butter
1 teaspoon Country Sweet-style sauce
A pinch of flaky sea salt
This gives the tops a gorgeous glossy finish and a subtle sweet-spicy shine.
Another serving idea: Serve with a small ramekin of cool blue cheese sauce on the side as a nod to the classic Rochester Country Sweet experience if you desire, (but they’re absolutely delicious on their own with no extra sauce.)
Serving Ideas
Serve these pot pies with any of these sides to complete the meal and make it Summer BBQ picnic perfection:
creamy macaroni salad
crisp coleslaw
potato salad
extra Country Sweet-style sauce
blue cheese sauce
grilled corn salad
cold lemonade or iced tea
Why This Pie Tastes Like Rochester
This is not a Buffalo chicken pot pie.
This is a Rochester pot pie.
It’s sweet, spicy, saucy, summery, and nostalgic in a totally different way.
It reminds me of being in high school and college, going out with friends, ordering way too much food, dipping everything into sauce, and feeling like we had nowhere better to be.
Those are the flavors that stay with you.
And now, thanks to @wickspies, they’re baked inside a golden little crust.
This recipe was created for the @wickspies Recipe Contest as a tribute to Rochester, NY, summer farmers markets, and one of my favorite hometown flavors.
If you grew up in Rochester like I did with Country Sweet, you already know. #IYKYK
And if you didn’t, this pot pie is your invitation to taste one of Rochester’s most iconic comfort food memories — with a fresh, seasonal twist.
For my Rochester friends: what was your go-to Country Sweet order back in the day — wings, fried chicken, shrimp, ribs, mac salad, fries, blue cheese, or all of the above?
And what hometown restaurant instantly takes you back to high school or college summers?
Tell me in the comments below!
If you enjoyed this post and made these delicious Grilled Country Sweet Chicken & Summer Veggie Pot Pies. please share it on social media and tag me @artfulgourmet and @wickspies! I’d love to hear how they came out and any special twists you make to the recipe.
The Sweetest Part of Summer Is the One You Don’t Rush
There are only a few weeks each year when stone fruit tastes exactly the way it’s supposed to.
Peaches drip down your wrist after the first bite. Nectarines are floral and fragrant without needing anything added. Plums are sweet with just enough tartness to keep you reaching for another slice. It’s the kind of fruit that reminds you why eating seasonally is always worth the wait.
This is the season for farmers markets overflowing with baskets of colorful fruit, picnic blankets spread beneath shady trees, and dinners that begin a little later because no one is in a hurry.
Windows stay open. The evenings linger. Dessert often starts with whatever looks best in the fruit bowl.
That’s exactly where this salad was born.
Instead of baking the fruit into a pie or crisp, I wanted to let every juicy slice shine on its own. A handful of ripe peaches, nectarines, and plums become something unexpectedly elegant with just a few fresh ingredients.
Creamy feta adds a salty contrast, mint brings a burst of cool freshness, and toasted hazelnuts provide just enough crunch to make every bite interesting.
A light honey-citrus vinaigrette ties everything together without masking the natural sweetness of the fruit. It’s simple, vibrant, and feels like sunshine on a plate.
This is one of those recipes that works for almost any summer occasion. Serve it alongside grilled chicken or salmon, add it to a brunch spread, bring it to a backyard barbecue, or enjoy it as a light lunch with a crisp glass of rosé or sparkling water infused with citrus.
What I love most is how effortless it feels. No oven. Very little prep. Just beautiful ingredients at their seasonal peak doing what they do best.
Summer has a way of reminding us that the simplest meals are often the most memorable.
A bowl of ripe fruit shared outdoors, conversations that stretch into twilight,
and recipes that don’t ask for much beyond fresh ingredients and good company.
So while the peaches are perfectly ripe and the nectarines are overflowing at the market, savor every bite. Before long, autumn apples will take their place—but for now, this is the flavor of summer.
Summer Stone Fruit Salad with Feta, Mint & Toasted Hazelnuts
Are you reaching for peaches, nectarines, plums, cherries, or something else that’s only perfect for a few fleeting weeks each year? Let me know in the comments—I’d love to hear about your favorite seasonal traditions.
If you make this recipe…
Tag @ArtfulGourmet on social media so I can see your beautiful creations! Your photos always inspire me, and I love sharing your seasonal dishes with our community.
Happy cooking—and here’s to savoring every delicious bite of summer before the season slips away.
About the Author
Kristen Hess is a food stylist, photographer, recipe developer, and food writer behind The Artful Gourmet. Find more recipes, food stories, and culinary inspiration on her Substack.
This Strawberry Jam Galette Is Your Sign to Slow Down This Summer
Can we talk about how fast Summer goes?
Like, one minute you’re making mental lists of all the things you’re finally going to do — the long dinners outside, the lazy Saturday mornings at the farmers market, the spontaneous trips to the beach — and then suddenly it’s Labor Day and you’re wondering where July went.
I’ve been there. More times than I’d like to admit.
So this year, I made myself a little promise: I’m going to actually bein Summer. Not just survive it, not just document it for the ’gram — actually slow down, breathe it in, and let myself enjoy the little things that make this season so special. The long golden evenings. The smell of warm asphalt after a quick afternoon rain. And honestly? The strawberries.
Which brings me to this galette.
It Started at the Farmers Market (As It Usually Does)
I am a farmers market person through and through. Saturday mornings at the market are basically a spiritual practice for me — the stalls piled high with whatever’s just come into season, the smell of fresh herbs in the air, the feeling of buying food that actually makes sense right now.
And when those first pints of summer strawberries show up? I lose all self-control.
I’m talking about the real ones — the kind that are almost burgundy at the center, that smell like actual strawberry instead of nothing, that stain your fingers red the second you touch them. These are not the sad February strawberries shipped from a thousand miles away. These are the ones that make you stop mid-bite and go oh, right, this is what a strawberry is supposed to taste like.
That’s when I knew exactly what I was making.
Why I’m Obsessed With Galettes
Okay, genuine question: why did it take me so long to get fully on board with galettes?
For years I was a pie person. A tart person. I had opinions about crimping. I owned a ceramic pie weight set and I was not afraid to use it.
And then I made my first galette and I thought — why have I been making this so hard?
A galette is basically a pie that has decided not to stress about things. You make a simple dough, you roll it out into a rough circle (no tin required, no perfection required), pile your filling in the middle, fold up the edges, and that’s genuinely it. Into the oven it goes. The edges are going to be uneven and a little rustic and fruit juice is probably going to bubble out onto the parchment and caramelize and it’s going to look incredible.
The imperfection is not a bug, it’s the whole vibe. It looks like something you’d find cooling on the windowsill of a French farmhouse and I am absolutely here for it.
This version uses a whole wheat pastry crust that’s nutty and slightly earthy and flakes in all the right ways. Under the strawberries there’s a layer of strawberry jam — which I know sounds a little extra, but trust me, it deepens the whole berry flavor in a way that makes people take a bite and go what is that? in the best possible sense. The strawberries themselves get tossed with a little honey, lemon juice, lemon zest, vanilla, and just enough cornstarch to help everything set up into glossy, jammy, gorgeous filling.
Forty-five minutes in the oven and your kitchen is going to smell like pure Summer.
The Part Where I Tell You to Go Outside
Here’s the thing I really want to say before we get to the recipe.
Summer fruit has this incredibly short window. We get a few precious weeks — maybe a month and a half — where strawberries are actually strawberries, where eating a piece of fruit feels like a genuine moment of joy rather than just a snack. And then it’s gone, and we’re back to whatever’s being shipped from wherever, and we’re texting each other things like “wait, when did summer end??”
So make this galette. But more importantly — make time to actually eat it.
Eat it outside.
On the fire escape, in the backyard, on a blanket in the park, on your front stoop with a glass of cold rosé and your favorite playlist floating out through the open window. Text a friend and tell them to come over.
Don’t make it a whole production — that’s not the point. The point is that you sat outside on a Summer evening with people you love and ate something homemade and delicious and took a breath and just existed for a little while.
No agenda. No hustle. No optimizing.
Just the warm air on your face and the taste of strawberries and a really good slice of galette.
That’s it. That’s the whole Summer goal.
A Few Notes Before You Start
Get good strawberries. This is the one thing I’ll be firm about. Peak-season berries from a farmers market or a good local farm stand are going to make this dessert extraordinary. Supermarket strawberries in winter will make it just fine. There’s a difference.
Don’t skip the chill time. The dough needs an hour in the fridge, and then another 15 minutes after you assemble the galette before it goes in the oven. I know, I know — but cold butter = flaky crust, and flaky crust = worth the wait.
Embrace the mess. Juices are going to bubble out and caramelize on the parchment and that is 100% normal and actually makes the edges extra delicious. Don’t panic. Just let it happen.
Make it your own. Blueberries, raspberries, a mix of all three — all amazing. Swap raspberry jam under the fruit for a slightly more tart, complex flavor. Add a sprinkle of slivered almonds or chopped pistachios before baking for some crunch. A drizzle of honey right before serving is never a bad idea.
Want to make it low-carb or gluten-free? I’ve got you — there are easy swaps built right into the recipe below.
theartfulgourmet
Strawberry Jam Galette
This strawberry jam galette is your new favorite summer dessert — flaky, jammy, and totally unfussy. Tips, low-carb swaps, and a little reminder to slow down.
¼ cuphoney or agave syrup (or Swerve Brown Sugar for low-carb)
1tbspcornstarch(or xanthan gum for gluten-free)
1tsppure vanilla extract
1tbspfresh lemon juice + 1 teaspoon lemon zest
1/2cupstrawberry jam (low-sugar or sugar-free works great here)
1egg, beaten, or 2 tablespoons milk (for brushing the crust)
1-2tbspcoarse brown sugar (optional but so good on the crust)
To Serve
Fresh mint leaves, torn
Vanilla ice cream or whipped cream — please don’t skip this part
Method
Make the dough.
Add the cold butter, flour, sugar, and salt to a food processor and pulse until just barely combined — you want it to look shaggy and a little chunky, with some visible butter pieces throughout. That’s your flakiness right there. Drizzle in the ice water slowly and pulse until the dough just comes together.
No food processor? No problem — do it by hand with a pastry cutter or just your fingertips. Honestly kind of therapeutic.
Turn the dough out, give it a very gentle knead for about a minute, wrap it in plastic wrap, and refrigerate for 1 hour.
Make the filling.
While the dough chills, toss your strawberries with the honey or agave, cornstarch, vanilla, lemon juice, and lemon zest. Stir gently and let it sit and get happy while you wait.
Assemble.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Roll the chilled dough out on a lightly floured surface into a rough circle, about ¼ inch thick. Don’t stress about it being perfectly round — this is the whole point of a galette. Transfer it to your baking sheet.
Spread the strawberry jam over the dough, leaving a 3-inch border all the way around. Pile the strawberry mixture on top of the jam, mounding it slightly toward the center. Then fold the edges of the dough up and over the filling, pleating as you go. Pinch any cracks back together.
Brush the pastry edges with beaten egg or milk and sprinkle with coarse sugar if using. Pop the whole thing in the refrigerator for 15 more minutes to firm up.
Bake.
Slide the galette into the oven and immediately turn the temperature down to 375°F. Bake for about 45–50 minutes, rotating the pan halfway through, until the crust is deeply golden brown and the berries are bubbling and jammy.
Let it cool for at least an hour before you cut into it — the filling needs time to set up or it’ll be a delicious but very messy situation. (Ask me how I know.)
Serve.
Scatter some torn fresh mint over the top. Add ice cream or whipped cream. Take it outside if you possibly can. Eat slowly. Enjoy every single bite.
Did you make this? Leave a comment below 👇🏻 I want to see it! Tag me on Instagram @theartfulgourmet — nothing makes me happier than seeing this galette out in the wild on someone’s Summer table. 🍓
Kristen Hess is a NY-based food stylist, photographer, and food and beverage writer and the creator of The Artful Gourmet — a food and lifestyle brand all about cooking beautifully, eating intentionally, and finding the art in everyday life. Tune in to The Artful Gourmet podcast, and watch the retro cooking series Groovy Eats, and more on the Artful Gourmet YouTube channel.
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18 months
__utmv
Contains custom information set by the web developer via the _setCustomVar method in Google Analytics. This cookie is updated every time new data is sent to the Google Analytics server.
2 years after last activity
__utmz
Contains information about the traffic source or campaign that directed user to the website. The cookie is set when the GA.js javascript is loaded and updated when data is sent to the Google Anaytics server
6 months after last activity
_gac_
Contains information related to marketing campaigns of the user. These are shared with Google AdWords / Google Ads when the Google Ads and Google Analytics accounts are linked together.
90 days
__utmc
Used only with old Urchin versions of Google Analytics and not with GA.js. Was used to distinguish between new sessions and visits at the end of a session.
End of session (browser)
__utmb
Used to distinguish new sessions and visits. This cookie is set when the GA.js javascript library is loaded and there is no existing __utmb cookie. The cookie is updated every time data is sent to the Google Analytics server.
30 minutes after last activity
__utmt
Used to monitor number of Google Analytics server requests
10 minutes
__utma
ID used to identify users and sessions
2 years after last activity
SourceBuster is used by WooCommerce for order attribution based on user source.
Name
Description
Duration
sbjs_migrations
Technical data to help with migrations between different versions of the tracking feature
session
sbjs_current_add
Timestamp, referring URL, and entry page for your visitor’s current visit to your store
session
sbjs_first_add
Timestamp, referring URL, and entry page for your visitor’s first visit to your store (only applicable if the visitor returns before the session expires)
session
sbjs_current
Traffic origin information for the visitor’s current visit to your store
session
sbjs_first
Traffic origin information for the visitor’s first visit to your store (only applicable if the visitor returns before the session expires)
session
sbjs_udata
Information about the visitor’s user agent, such as IP, the browser, and the device type
session
sbjs_session
The number of page views in this session and the current page path
