Friday, October 4, 2013

Peach Galette

Homemade and sugary baked goods are my favorite. However, sometimes the thought of slaving three hours in a kitchen just to satisfy my sweet tooth just doesn't appeal to me. For those times, I introduce to you the galette.

According the my favorite internet encyclopedia, the word galette is a term used in french cuisine to designate various types of flat, round or freeform crust cake. I interpret this definition to mean that taking a frozen, leftover, pie crust and stuffing it with butter, sugar and fruit is not only acceptable, but tres french and classy.

Making a galette is the easiest dessert to make. Simply roll out a pie crust, add your fruit of choice, a couple pads of butter, a sprinkling of sugar and rollup the ends. Voila! You have the classiest, easiest, frenchy-est dessert ever. And remember, I am not a lazy baker, I am a french galette pastry master.

Peach Galette 


1 single pie crust
3-5 fresh peaches, sliced with skin
2 tbsp sugar
1 tbsp flour
3 pads of butter
sliced almonds for sprinkling
1 egg


Preheat the oven to 425 degrees. Roll out the pie crust on a floured surface and then transfer to a baking sheet.

In a large bowl, add sliced peaches, sugar and flour and toss the coat. Evenly fan the coated peaches onto the pie crust. Sprinkle sliced almonds on top of the peaches. Fold the pie crust edges up and over the peach filling. 

In a small bowl, whisk the egg. Use a brush and coat the dough with an egg wash. Sprinkle the entire top of the galette with sugar. 

Bake for 20-30 minutes or until dough is golden and crisp. Allow to cool for 30 minutes.