Paul, my Farmers’ Market neighbor, is quite the adventurous curmudgeon. A retired house painter, turned baker, he often shares stories about fly-fishing in the western US or sailing our Great Lakes. Paul also has a side-gig in retirement, baking delicious breads and cookies prepared in his homemade, outdoor, wood-fired oven. Last year, he started offering peach galettes, a rustic French pastry. After trying one, Chad and I added this tasty treat to our baking regimen. Here’s our version:
This Peach Galette can quickly be prepared with minimal effort:
- Place a prepared pie crust on a baking sheet
- Mix 1/2 tablespoon of flour, two tablespoons of brown sugar, and a dash of cinnamon in a bowl
- Gently toss peach slices (approx 2-3 large, fresh peaches, peeled and sliced) in mixture and spread in middle of pie crust (allow a 2-3 inch circle of pie crust around the outside)
- Begin folding the pie crust around the edge, until completing the circle
- Brush crust with olive oil and sprinkle with brown sugar
- Bake at 350 degrees for 30 minutes or until golden brown
- Let sit for 5 minutes before eating, pairs well with a scoop of vanilla ice cream or a dollop of whipped cream
Looking for other recipe ideas? Try apples or a savory spinach and feta galette…we’re going to try a tourtiere galette this winter.
Note: Unused portions should be covered, refrigerated, and enjoyed within 3 days.
Thanks for reading!