Weather: 52, cloudy.
What I’m listening to: kids playing with the chickens
I had four pretty peaches staring at me from the fruit bowl saying, “Use me, use me.”
This was my first time ever making or eating a galette. A galette is a rustic, free-form tart or pie. I had already posted a peach pie recipe earlier this summer, I still don’t own a tart pan (it’s on my wish list!), and I didn’t have any vanilla ice cream made for cobbler (a must in my book!), so I was excited to try something new.
There are a few things I really loved about this galette. This is much easier than a traditional pie or tart. Roll out your dough, pile sugared peaches on top, and fold up the edges in simple pleats. Brush dough with egg wash, sprinkle with sugar, bake.
Isn’t she just a beauty? Beautiful in that unassuming, unrefined sort of way. She slices easily, much easier than a fruit pie. Another thing I loved about this galette is the way the crust and the peaches get a little caramelization on them – due in large part to using brown sugar – which adds a lovely caramelly depth. Lastly, I adored the texture of the crust. Because it lays flat on the pan, all the edges get more heat exposure and the result is golden and crisp.