peach galette with scalloped edges

Dear Howard,

We survived our first pandemic summer. I say “first” because sadly, I don’t see the situation improving because people can’t seem to work together in this world. Things are just going to get tougher as we move into fall and the long winter. Hopefully, we can look forward to summer next year and hope that things will be a tiny bit better.

I don’t know why we didn’t make more galettes before. It’s so much quicker and easier than a full-on pie! And it’s definitely easier to make than hand pies, too! This is like the perfect snaking size when we’re craving that buttery layered crust and jam-like stone fruit.

I really do admire the scalloped edges, gives it a tiny oomph above “rustic.”

I’m also pleased that I macerated the fruit overnight. It did get darker and was harder to layer, but I think it helps with the shorter baking time. I hate it when the fruit is still too hard inside a galette!

Time to plan some fall ones with maybe apples and pears and savory mushroom versions!


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