Oh, galettes. The beautifully imperfect hand-built pie. They’re folded, freeform pies packed full of fresh fruit, surrounded by flaky, sugar-laced pastry. 

For summer, you can use stone fruit such as peaches, apricots, and plums. Fall brings earthier flavors like apple and pear. And in winter and spring, I love strawberry and rhubarb. When in doubt, go with what’s in season.

For this recipe I decided to go with a bunch of ripe white peaches I spotted at the grocery store. Mix in a bit of lemon juice, speckles of vanilla bean, and you’ve already got something that tastes amazing. Wrapped in that buttery golden crust…

Now, if this were a traditional pie, I would say could totally go with a store-bought pie crust - no problem. Making pie crust is a big deal and takes practice! Sometimes the dough is finicky, the air is too humid, or it’s difficult to roll out. Honestly, there are a few recipes I’ve made many times that come out great, and the next time it’s a disaster.

BUT, when pie crust comes out right, it’s unbelievably delicious. There’s nothing quite like it. Super flaky, golden brown crust wrapped around slices of fresh fruit - yum! Galettes are all about making something organic, by hand, so if you end up with a funky shape, or have to patch together your dough, it's more than okay. There's something so beautiful about that homemade appearance. There is no "right way" to fold the dough or arrange the fruit. The imperfections make it more personal.

Plus, this is a really simple way to make pie crust; only 5 ingredients and the food processor does most of the work for you. Once you've got it nailed down, this is an amazing universal recipe for pie dough.

I’m still all for the grocery store option if making pie crust is the thing holding you back. Just keep in mind that for galettes you want the crust to be a bit thicker than normal, while also rolling it out much larger than you would for a pie - about as much dough as 2 pie crusts put together.

All of this being said, galettes are the embodiment of a rustic, homemade dessert. So, go make the patchwork pastry of your dreams!

Peach Vanilla Bean Galette

ingredients

For the Filling

• 6 peaches, peeled and sliced

• 1 vanilla bean (or 2 tsp of vanilla extract)

• ½ cup granulated sugar

• juice of 1 lemon

• 2 tsp corn starch

  For the Crust

• 2 ⅔ cups all purpose flour

• 1 cup cold unsalted butter, cubed

• ½ cup cold water

• ¼ cup granulated sugar

• 1 tsp salt

• 3 tbsp sugar in the raw (optional)

• 1 egg white (optional)

method

For the Filling

1. Mix together the peaches, sugar, vanilla, corn starch, and lemon juice.

2. Cover and set aside for 30 minutes.

For the Crust

1. Preheat the oven to 375 degrees F.

2. Add the flour, sugar, and butter to the food processor. Pulse lightly until combined, and the mixture has a fine, crumbly texture.

3. With the food processor running, slowly stream in the cold water until the dough begins to come together. Continue adding water if the dough doesn't hold together.

4. On a floured surface, form the dough into a ball and wrap in plastic wrap. Be careful not to overwork the dough. Move it into the refrigerator and let chill for 30 minutes.

For the Galette

1. Roll the dough out on a surface covered in flour, until it is about a 1/8 inch thick. (It's okay if the edges are not smooth!) Loosely roll the dough around the rolling pin and transfer to a baking sheet lined with parchment paper.

2. Place the filling into the middle of the dough, leaving a few inches of crust uncovered. (If there is a lot of liquid in the filling, remove some of it to avoid making the crust soggy.) Fold the edges over part of the fruit to create the border. Brush the egg white over the edges of the crust and sprinkle with the coarse sugar. (If there is a lot of liquid in the filling, remove some of it to avoid making the crust soggy.)

3. Bake for 35-40 minutes, until flaky and golden brown!