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…

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