When peach season arrives in Montana, I rush into the kitchen to bake a galette.
What is a Galette?
A galette is a sheet of thin, buttery pastry topped with fresh fruit. The edges of the dough—which may be ragged—are simply folded up and pressed around the outer edge of the fruit. Voila! No fancy shaping.
Tips for Making a Galette
The key to a great galette is to make sure that the fruit juices thicken up during baking so that the pastry stays crisp. To do that, I spread a thin layer of ground nuts, flour, and cinnamon onto the rolled out dough and then layer on the fruit. As the galette bakes, the fruit juices merge with the flour and nuts and bubble and thicken to a perfect syrupy consistency. Galettes are best when very fresh. Serve as is. They don’t need a thing.