Peach Galette

Nothing says summer more than biting into a juicy, ripe peach - letting the juices run down your chin as your taste buds perk up with happiness.  The peaches are just divine right now.  I've had my fruit bowl fully stocked with them for the past three weeks.  I've been tempted by all the pictures of fruit crisps, crumbles, cobblers, and pies out there lately, and finally made up my mind that I had to make one.  Summer wouldn't be complete without it.

First things first, I'm not much of a baker.  It's too exact for me - the measuring of every ingredient.  It just doesn't go well for me, especially since I don't measure much of anything when I cook {writing these recipes on the blog every time gets tough as I try to remember what exactly I did}.  Baking is just too restrictive for my likings.  I've failed many a baking recipe, and gave up on baking all together long ago.  But, lately I've had the itch to get back into it.  So, here goes.

Peach galette.  This rustic, free-form pie, is just calling my name.  Not only is it beautiful to look at, but it's easy and tastes fabulous.  Typically, galettes are made with a pie crust.  But, I thought it would be fun to try making one with pastry dough to up the flaky and sweetness factor.  This galette is spot on.  Perfect as a dessert on a hot, sultry summer evening or as breakfast any day of the week.

I used store bought pastry dough.  It works for me.  If you're ambitious you can certainly make your own.  I rolled out the dough and filled with four ripe peaches, sliced.  Then I sprinkled on about two tablespoons of turbinado sugar and topped with two tablespoons of cubed unsalted butter.  Make sure to leave about a two- inch border on the outside of the dough so you can fold it over.  Brush the folded dough with water and sprinkle with more turbinado sugar.  Bake for about 40 minutes.

This would be delicious with a scoop of vanilla ice cream or some homemade cream.  Sprinkle with blueberries or enjoy just the way it is.

Get your summer dessert on!  Happy Eating!

Peach Galette
Recipe inspired by Real Simple Magazine
Photos by A Toast to Taste

1 store bough pastry dough sheet
4 ripe peaches, sliced
2 Tbsp turbinado sugar
2 Tbsp unsalted butter, cubed
water, plus more turbinado sugar for sprinkling

Preheat oven to 375 degrees.

Roll out pastry dough to desired size and shape {I made mind about the size of my rimmed baking sheet}.  Line your baking sheet with parchment paper.  Place dough on top and fill with sliced peaches, making sure to leave a two-inch border.  Sprinkle turbinado sugar over the peaches.  Scatter cubed butter on top of peach mixture.  Fold dough edges over peaches.  Brush folded dough with water and then sprinkle with more turbinado sugar.  Bake for about 40 minutes or until crust is golden brown and peaches are bubbling.

Serve and Enjoy!