The galette is the more rustic answer to the fruit-based pie. While pies can be simple or intricate in their decoration, the galette is invariably a no-fuss affair, which I find makes it all the more elegant for its simplicity. Perfect for seasonal fruits, I couldn’t help but make mine with the famed Palisade Peaches at the peak of their season. As they use less fruit than many traditional pies, a galette is a great use for leftover fruit or any fruit that might be just past its prime. As always, I always encourage using top-shelf butter as the flavor will out.

For the galette crust:

• 1 1/3 cup all-purpose flour (gluten free works fine here!)
  
• 1 Tbsp granulated organic cane sugar (plus extra 
• 1/2 tsp sea salt or kosher salt
• 1/2 cup butter, cubed
• 6 Tbsp ice water
• 1 egg (beaten and used for egg wash during assembly)

In a blender or food processor, pulse together the flour, sugar, and salt until well combined. Take your butter cubes and add it to the food processor. Push the pulse button 8-10 times. Your butter should become pea-sized. Add ice water 1 Tbsp at a time and pulse between each addition. Stop adding water when it just begins to clump.

• 1 lb peaches, about 3-4 medium peaches or 3 cups sliced 1/2″ thick. While the peaches can be imperfect, they will be hard to work with if the consistency is too soft. 
• 2 Tbsp organic cane sugar, divided
• 1 Tbsp all-purpose flour
• 1/2 tsp cinnamon (or Penzey’s Baking Spice for an interesting touch… also, a hint of freshly ground nutmeg is a nice touch, too)
• 1 tsp vanilla extract
• 1-2 Tbsp butter, cubed

To make the galette:

Preheat the oven to 425°F. On a lightly-floured sheet of parchment paper, roll the dough into a 12″ circle. Rough edges are fine, but even thickness is important. Place the parchment paper and dough into a rimmed baking sheet and refrigerate while assembling the filling. (Again, that part is super important when working with gluten free dough)

In a small bowl, stir together 2 Tbsp cane sugar, flour, and cinnamon. Add sliced peaches to a medium bowl and coat with flour mixture. Add vanilla and stir gently until the flour is fully incorporated.

Arrange the peaches in a circular pattern, working from the outside toward the center and leaving a 2″ dough border. Do not add the excess juice from the peaches or the galette will be soggy.

Bake for 25-30 minutes until golden brown. Let sit at room temperature for at least 10 minutes before serving. Pairs nicely with vanilla bean ice cream or brandy infused whipped cream.