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: