Melted caramels lurk in a mound of tart Granny Smith apples bubbling in butter, brown sugar, and vibrant lemon. More

Grapes make a wonderful pie filling that's too beautiful to hide under a top crust. Show off the colors of this fruit's short harvest season by baking local grapes into a rustic galette. This is a versatile recipe that yields either one large free-form galette, or ten mini galettes that are baked inside of 3 inch tart rings to reinforce the sides during the first part of baking. More

This Apple Galette from Eric Ripert's Avec Eric is something like a deconstructed-then-reconstructed tarte tatin. The apples are soft and sweet but still tart, intensely flavored, and beautifully glazed thanks to the slow cooking with the caramel powder. More

You might not expect a book focusing entirely on tomato recipes to include desserts but Amy Goldman's The Heirloom Tomato has a few tomato-based meal-enders including this Galette of White Peaches and Tomatoes. The recipe layers peaches and pale yellow tomatoes in a free-form pastry crust with the lightest sprinkling of sugar. When the galette emerges from the oven, the flavors of the peaches and tomatoes have melded, making for bites of peaches with a hint of tomato acidity and tomatoes infused with the essence of peach. More

This Tomato, Zucchini, and Leek Galette with Roasted Garlic Goat Cheese is a perfect example of Emeril's newfound reverence for fresh produce. Ripe summer tomatoes, zucchini, and leeks are seasoned with just a touch of salt and white pepper, layered on a bed of herbed goat cheese and puff pastry. It's a gorgeous and simple dish that lets the true character of the ingredients come through with all of its summery goodness. More