Peach Galette
I’m in love with the book Alice Waters and Chez Panisse, an inspiring and true story of Alice Waters and her dream for a sustainable, food-conscious world. I just finished it today, to which my husband said, “now can you get on with life?” Honestly, it’s that addicting. What I love about it, is that it doesn’t focus on what we are doing wrong with food, it focuses on celebrating fresh, local ingredients to create and experience the loveliest of food. I like that.
Within the book that are several “narrative recipes” of the food they cook at Chez Panisse. While reading yesterday, there was a wonderful recipe for Lindsey’s Fruit Galette. It called for a crust (albeit to be true to the Alice Waters way of doing things, it would be a fresh made crust), sugar, flour and fruit. I just happened to have a pie crust in my refrigerator and three spendidly ripened peaches that my grandma had given me the day before. I was compelled to bake.
Peach Galette
From Lindsey Shere’s narrative in the book
Place the pie crust on a cookie sheet. Mix 2 TBSP sugar and 2 TBSP flour in a small bowl and then spread this over the crust (leaving a 2 inch border). Peel and slice the peaches and then scatter these (they don’t have to be put in a fancy design) on top of the flour and sugar. Sprinkle the top of this with sugar (you’ll need to use a moderate amount). Fold the edges of the dough up over the fruit and then brush the folded over edges heavily with water. Sprinkle these edges really heavily with sugar. Bake in a 400 degree oven for 30-45 minutes, until the crust is browned and the fruit is bubbling. Then remove from the oven and transfer immediately to a rack to cool. Take a pastry brush and spread the fruit juices on top of the fruit quickly. Enjoy!
Kyle and I had this for dessert for the last two nights. Last night, when we first served it up, we both took a piece and finished it. Then we immediately went for seconds. It was that good! You can make this with nectarines, plums, apples, pears…you just need to adjust the amount of sugar you sprinkle on top of the fruit. It’s delicious!
August 27th, 2008 at 10:27 pm
When/if I have money, and you do a post like this, I will be forced to fly you out to Portland immediately to bake me a peach galette. I’m not really a peach fan, but Lisa has been purchasing some peaches at the farmer’s market and … SO good.
August 28th, 2008 at 7:44 am
I’d be there in a heartbeat!
September 4th, 2008 at 2:53 pm
I think that you may now like to read ‘Animal, Vegetable, Mineral’ by Barbara Kingsolver. Nate and I have been reading together. It’s about how she and her family thrive on only local for one year (they mainly farmed). Check it out.
January 19th, 2009 at 10:11 am
[...] is nothing like pulling a galette out of the oven and serving up the warm slices. The recipe is here. So simple and so [...]
July 24th, 2009 at 7:47 pm
My apricots were ripe and I made a terrific version of this!