farmers market recipes - The Artful Gourmet by Kristen Hess | Recipes, Food Styling, Photography & Creative Storytelling

July 14, 2026July 14, 2026

Grilled Country Sweet Chicken & Summer Veggie Pot Pies

A Rochester-Inspired Wicks Pies Recipe Contest Entry

Country Sweet Grilled Chicken and Summer Veggie Pot Pies

Some hometown flavors don’t just live in your memory — they follow you around forever.

For me, one of those flavors is Country Sweet Chicken and Ribs.

country sweet wings

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.

And, of course, Country Sweet Chicken.

country sweet chicken + ribs rochester ny

Country Sweet Chicken is not Buffalo chicken.

Let’s make that very clear.

Buffalo chicken is buttery, tangy, hot-sauce-forward, and usually built around that classic wing sauce flavor.

Country Sweet is different.

country sweet chicken wings rochester ny

It’s sticky. Slightly sweet. A little spicy. Glossy. Saucy. Almost BBQ-adjacent, but totally its own Rochester thing.

Country Sweet Chicken

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.

Wicks Pies pot pie crusts

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.

Wicks Pies pot pie crusts

with the Rochester Flower City logo carved into the lids to vent the steam (and to make them super cute!)

Country Sweet grilled chicken thighs

Instead of fried chicken, I’m using grilled chicken thighs seasoned with hot honey BBQ rub

Country Sweet Grilled Chicken

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).

peppers, zucchini, corn, onions, basil, parsley and chives

Along with the grilled chicken I’m adding tons of Summer veggies: bell peppers, zucchini, basil, parsley, chives

corn and onions

corn, and onions – adding tons of fresh flavor to the pies.

Grilled Summer Veggies

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

Adding cheese to the Summer veggie chicken mixture

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.

fill the pot pie shells with chicken veggie filling

This delicious mixture all gets tucked into individual @wickspies frozen pie crusts

Brush pie tops with egg wash and sea salt

with the lids brushed in egg wash for extra shine and color and a sprinkle of coarse sea salt for extra texture and flavor –

Baked pot pies

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 gravy as 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.)

Grilled Country Sweet Chicken & Summer Veggie Pot Pies

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

Country Sweet Chicken and Summer Veggie Pot Pie

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.

Grilled Country Sweet Chicken & Summer Veggie Pot Pies

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.

Grilled Country Sweet Chicken & Summer Veggie Pot Pies

Follow Wicks Pies online

Website: https://www.wickspies.com/

Facebook: https://www.facebook.com/wickspiesbakery

Instagram: https://www.instagram.com/wickspies/

Question for You

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.

Grilled Country Sweet Chicken Pot Pies with Wicks Pie Crusts

Tags: #BakeWithWicks, #WicksPieCreations, #WicksRecipeChallenge #WicksPies #WicksRecipeContest #CountrySweetChicken #RochesterNY #RochesterEats #RocFoodies #UpstateNYFood #FingerLakesFood #SummerPotPie #IndividualPotPies #SavoryPie #FarmersMarketRecipes #SummerRecipes #ComfortFood #RetroRecipes #TheArtfulGourmet #FoodBlogger #FoodPhotography #LocalFlavor #TasteOfNewYork #ChickenPotPie #SweetAndSpicyChicken #PieContest #HomemadeComfortFood

July 2, 2026

Summer Stone Fruit Salad with Feta, Mint & Toasted Hazelnuts

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

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serves: 6

Ingredients

For the Salad

2 ripe peaches, sliced

2 ripe nectarines, sliced

2 ripe plums, sliced

4 ounces crumbled feta cheese

¼ cup toasted hazelnuts, roughly chopped

¼ cup fresh mint leaves, torn

2 cups baby arugula or mixed spring greens (optional)

Freshly cracked black pepper

Honey Citrus Dressing

3 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon fresh orange juice

1 teaspoon honey

½ teaspoon Dijon mustard

Pinch of flaky sea salt

Freshly ground black pepper

Instructions

Toast the hazelnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Let cool, then roughly chop.

Whisk together the olive oil, lemon juice, orange juice, honey, Dijon mustard, salt, and pepper until smooth.

Arrange the sliced peaches, nectarines, and plums on a large serving platter or shallow bowl.

If using greens, scatter them underneath the fruit.

Sprinkle with crumbled feta, toasted hazelnuts, and fresh mint.

Drizzle lightly with the honey-citrus dressing just before serving.

Finish with freshly cracked black pepper and a few extra mint leaves.

Serve immediately while the fruit is at its freshest.

Tips for the Best Stone Fruit Salad

Choose fruit that’s ripe but still slightly firm so the slices hold their shape.

Toasting the hazelnuts deepens their flavor and adds wonderful crunch.

Substitute pistachios, almonds, or pecans if preferred.

Try creamy burrata or fresh mozzarella instead of feta for a richer version.

Add fresh basil or tarragon for another layer of summer flavor.

Serving Ideas

This salad pairs beautifully with:

Grilled chicken or shrimp

Cedar plank salmon

Prosciutto and crusty artisan bread

Quinoa or farro bowls

Sparkling rosé, Sauvignon Blanc, or a peach spritz

It’s equally at home on a casual weeknight table or as the centerpiece of a beautiful summer brunch.

More Summer Recipes You’ll Love

Strawberry Jam Galette

Grilled Corn & Zucchini Salad

Mediterranean Chickpea Power Bowls

Lemon Herb Roasted Chicken

Butter Garlic Linguine with Clams

I’d Love to Hear From You

What fruit says summer to you?

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.

You can find more inspiring food stories and cooking videos on The Artful Gourmet Podcast and YouTube channel.

Tags:

#SummerStoneFruitSalad #StoneFruit #PeachSeason #Nectarines #Plums #SummerSalad #FarmersMarket #EatSeasonal #FreshRecipes #HealthyEating #FetaCheese #Mint #Hazelnuts #SummerEntertaining #TheArtfulGourmet

June 18, 2026June 22, 2026

Strawberry Jam Galette Recipe | The Artful Gourmet

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 be in 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.

strawberries at farmers market

Which brings me to this galette.

It Started at the Farmers Market (As It Usually Does)

Farmers Market kristen hess nyc food stylist nyc food photographer

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.

strawberries at farmers market kristen hess nyc food stylist nyc food photographer

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.

Strawberry Jam Kristen Hess NYC Food Stylist NYC Food Photographer The Artful Gourmet

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.

central park nyc kristen hess nyc food stylist nyc food photographer

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.

Beach Sunset

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.

Rose Wine by the Hudson River NYC kristen hess nyc food stylist nyc food photographer

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.

strawberries jam galette kristen hess nyc food stylist nyc food photographer

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.

Print Recipe Pin Recipe

Prep Time 1 15

Cook Time 45

Total Time 2

Servings: 6

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

The Crust

1/2 cup cold unsalted butter, cut into small chunks
1½ cups whole wheat flour
2 tsp sugar (or 1 teaspoon stevia for low-carb)
¼ tsp salt
½ cup ice water

The Filling

4 cups fresh strawberries, halved
¼ cup honey or agave syrup (or Swerve Brown Sugar for low-carb)
1 tbsp cornstarch (or xanthan gum for gluten-free)
1 tsp pure vanilla extract
1 tbsp fresh lemon juice + 1 teaspoon lemon zest
1/2 cup strawberry jam (low-sugar or sugar-free works great here)
1 egg, beaten, or 2 tablespoons milk (for brushing the crust)
1-2 tbsp coarse 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.

Filed Under: Summer Recipes · Desserts · Galettes & Tarts · Seasonal Baking · Farmers Market Finds · Summer Entertaining

Tags: #strawberrygalette #summerdessert #galette #farmersmarket #freshstrawberries #rusticbaking #summerbaking #seasonaleating #fruitgalette #easydessert #wholewheatcrust #slowliving #theartfulgourmet