I am getting ready to teach some pie crust workshops for folks in my neighborhood – so exciting!! You know I get really excited about pie crust. I struggled for decades to be able to make a consistently good, tender, flaky, all-butter pie crust, and now that I feel like I can, I want to share my passion with everyone I know! Except for yesterday, suddenly I wasn’t feeling confident (this happens with pie crust), so I decided to whip one up to reassure myself.

A close up of the flaky crust. It’s the last bite, hehe.

I looked for a galette recipe that would be simple, and that I could make with what I had on hand, which was one large peach and one nectarine. I decided to go with The Pioneer Woman’s recipe. I can always count on her recipes to be good, straightforward, and easy. I halved the recipe, made my crust from scratch (I mean, that’s what this is about, right?), and only used the one giant peach and one nectarine. Galettes are very forgiving, and this galette was no exception; it was absolutely divine. At first I thought there was too much cinnamon, but after everything baked, it was perfection. And here’s something great about galettes: unlike pies, a galette is pretty quick to make*, and you only have to let it cool for about an hour before enjoying. This is a make-and-eat-the-same-day recipe. I hope you try it.

Peach Nectarine Galette

(Adapted from The Pioneer Woman’s recipe)

• 1 disc favorite pie dough (enough for a single crust)
• 1 large peach (or 2 medium peaches) and 1 nectarine**, pitted and sliced
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 2 teaspoons cornstarch
• cream and sugar for brushing on crust

1. Prepare your pie dough and place well wrapped disc in fridge to chill for 30 minutes.
2. Turn oven to 425°.
3. While dough is chilling and oven is preheating, do a little clean up, then mix the sugar, cinnamon, and cornstarch in a large bowl. Set aside.
4. Pit and slice the peach and nectarine. Set aside.
5. Line a cookie sheet with parchment paper and set aside.
6. After the dough has chilled for 30 minutes, roll out your dough to a 13″ circle. It doesn’t have to be perfect. You want the dough to be somewhere around 1/8″ thick, or maybe just a tad thicker. Transfer rolled out dough to prepared cookie sheet.
7. Toss the peach and nectarine in the cinnamon/sugar/cornstarch mixture until well coated.
8. Place the peach and nectarine slices on the crust, slightly overlapping, leaving a 1 1/2″ border all around. Fold the edges of the crust in around the fruit, then brush the crust with cream and sprinkle with sugar.
9. Bake galette on middle rack of preheated 425° oven for ten minutes. Then reduce oven temperature to 375° and bake for another 35 to 40 minutes or longer, until crust is a deep golden brown and the filling is bubbling in the center***.
10. Let galette cool on cookie sheet on a cooling rack for about an hour.
11. Enjoy! Serves 6.

Notes:

*When I say this is pretty quick to make, it takes about 20 to 30 minutes to make the pie dough. Then it takes another 30 minutes to prepare the filling and let the dough chill. Add another 10 minutes to assemble the galette, and then another 50 minutes to an hour to bake the galette. So that’s about 2 hours total, and then about another hour to let the galette cool – this is essential. If you eat the galette before it has cooled, the crust will be chewy and you will think you’ve done something wrong. So, count about 3 hours from beginning to end. And if this is the first time you are making this recipe and you are like me, tack on another 30 minutes just because. I know I said it was quick to make, and in my defense, it is a lot quicker than making a double crust fruit pie. That is all.

**Taste your fruit! If you fruit is delicious, your galette will be delicious. If your fruit is ho-hum, your galette will be ho-hum. Sorry.

***Don’t be afraid of a dark crust. It is worth the extra time to get to that deep golden brown stage. And make sure the fruit is bubbling in the middle of the galette. Your galette will bake from the outside first, then toward the inside, so if the middle is not actively bubbling, your galette hasn’t cooked all the way through. Trust me.

This galette has cooked all the way! Crust is sturdy enough to pick up, but still tender and flaky.

Bon Appétit!