By Bambi Porter
There are a few things that tell me summer has arrived. Longer evenings, dusty roads, the smell of fresh-cut hay. But nothing says summer quite like driving past the peach orchards along Highway 120. Every year I catch myself slowing down, and before I know it I am planning peach jam, freezer slices, cobblers, crisps, and whatever else I can dream up before the season slips away.
Peaches might be my favorite fruit, unless you ask me about nectarines, apricots, berries, or grapes. Let us just say I have a hard time picking a favorite when it comes to stone fruit. My favorite part is not only preserving them for later, it is enjoying them fresh while they are at their best: sliced over yogurt in the morning, tucked into a salad at lunch, or baked into something simple after supper. It does not have to be fancy to be memorable.
If there is one thing I have learned, it is that homemade desserts bring people together. I have lost count of the times I have baked something with fresh peaches, wrapped it up, and surprised a neighbor. This month’s No-Fuss Peach Galette is one of those recipes. Rustic, buttery, and full of sweet summer peaches, it is proof that the best desserts do not need to be perfect. They just need to be shared, because around here, sharing something homemade is another way of saying I am glad you are here.
No-Fuss Peach Galette
A little rustic, a little buttery, and a whole lot easier than pie. Serves 6 to 8.
Ingredients
For the filling: 4 to 5 ripe peaches, sliced (about 4 cups), 1/3 cup granulated sugar, 2 tablespoons brown sugar, 1 tablespoon cornstarch, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1 tablespoon fresh lemon juice. For the crust: 1 refrigerated pie crust, or homemade if you are feeling ambitious. To finish: 1 beaten egg and 1 tablespoon coarse sugar (Turbinado works beautifully).
Directions
Preheat the oven to 400 degrees and line a baking sheet with parchment. In a large bowl, combine the peaches, sugars, cornstarch, vanilla, cinnamon, nutmeg, and lemon juice, toss gently, and let stand about 10 minutes. Roll the pie crust into roughly a 12-inch circle, and do not worry if it is not perfect, since galettes are meant to look rustic. Pile the filling into the center, leaving about a 2-inch border, then fold the edges over the fruit, overlapping as you work around the circle. Brush the crust with the beaten egg and sprinkle generously with coarse sugar. Bake 35 to 40 minutes, until the crust is deep golden brown and the peaches are bubbling. Cool at least 15 minutes before serving, and serve warm with vanilla ice cream or freshly whipped cream.
Gypsy Cowgirl Tip
Do not stress over making it perfect. The beauty of a galette is that every fold tells its own story, and a few cracks, bubbling fruit, and a golden crust are exactly what you are after. Sometimes the prettiest desserts are the ones that look like they came straight from Grandma’s farmhouse kitchen.
Bambi Porter, aka the Gypsy Cowgirl, stirs up magic in mason jars, teaching the art of canning, scratch cooking, and soulful self-reliance with a wink and a wild heart.
Bambi Porter, known as the Gypsy Cowgirl, writes Homestead Traditions for Ropers Sports News. She teaches canning, scratch cooking, and soulful self-reliance.
A galette is a free-form rustic tart baked flat on a sheet pan rather than in a pie dish. The crust is folded over the filling around the edges, which makes it far simpler than pie and forgiving of imperfection.
Toss sliced peaches with sugars, cornstarch, vanilla, cinnamon, nutmeg, and lemon juice and let stand 10 minutes. Roll a pie crust to about 12 inches, pile the filling in the center leaving a 2-inch border, fold the edges over the fruit, brush with beaten egg, and sprinkle with coarse sugar. Bake at 400 degrees for 35 to 40 minutes until deep golden brown and bubbling, then cool at least 15 minutes.
Peaches come on through the summer months, and the orchards along Highway 120 in the Central Valley are a landmark of the season.
