In late summer, I’m all about pie. Berries and stone fruits are perfect in this galette, which is far easier to throw together than a traditional pie – a galette is free-form, assembled on a baking sheet rather than fit into a pie plate, crimped and trimmed and topped. No pastry is wasted, and no matter how wonky it is, it winds up looking satisfyingly rustic.
This galette is perfect with any number of stone fruits and berries – try apricots or plums if peaches aren’t quite perfect yet. And while I like a mix of strawberries, blueberries, raspberries and blackberries, use whatever you can find at the farmers’ market or in your own back yard.
Berry & Peach Galette
pastry for a single crust pie
1/2 cup sugar
1 Tbsp. flour
pinch cinnamon or apple pie spice (optional)
2-3 peaches, diced
1/2-1 cup small (or halved) strawberries
1/2-1 cup blueberries, raspberries and/or blackberries
Roll out the pastry on a lightly floured surface to a 10-inch circle. Transfer to a parchment-lined sheet. In a bowl, stir together the sugar, flour and cinnamon. Add the fruit and toss it about to coat. Dump in a pile in the middle of the pastry, and spread it out leaving an inch border around the edge.
Fold the edge of the pastry up around the fruit, folding it wherever it wants to. If you like, brush the edge of the pastry with cream or milk and sprinkle with coarse sugar. Bake at 400F for 30 minutes, or until bubbly and golden. Serves 8.