For the Pâte Brisée: Adapted from a recipe by former White House Chef Roland Mesnier Serves: makes the dough for one 12-inch galette Prep time: one hour forty minutes plus at least one hour to refrigerate dough For the filling: Adapted from a 1978 Gourmet Magazine recipe. Serves: 6-8 Prep time: one hour

Serves: 8-10 Prep time: 1 ½ hours, including 1 hour for bars to freeze

Adapted from “The Cheesemonger’s Seasons: Recipes for Enjoying Cheese With Ripe Fruits and Vegetables” Serves: 6-8 Prep time: 1 hour thirty minutes, plus time for the dough to be refrigerated twice For the crust: For the filling: