Why aren't more people making galettes? These mini-pies are super easy to make, everyone gets their own, and the recipe can be easily adapted to use whatever fruit is in season. Try cherries or apricots in the early summer, berries in the spring, thinly sliced apples in the fall, figs in the late summer, or as Homestead in Oakland does, use peaches right now. See their recipe below and feel free to top your galette with some ice cream, because yolo.
HOMESTEAD'S PEACH GALETTE
1 cup butter, diced in 1/2 inch cubes and chilled
1/2 cup creme fraiche
1 tsp salt
1 2/3 cup AP flour
2/3 cup whole wheat flour
1. Sift together the flours and salt onto a large flat surface.
2. Scatter the chilled butter cubes over the flour mixture, and form into a rough rectangle.
3. Start rolling the butter into the flour with a rolling pin, gathering up the edges while you roll to maintain a rectangular shape.
4. Once the butter looks like long thin flakes in the flour, make a well in the middle and pour in the creme fraiche. Fold some of the flour and butter over the creme fraiche and begin rolling again.
5. When the dough is rolled out to a 1/2inch, fold it over on itself in thirds and roll out again. Repeat this process until the dough is mostly smooth and cohesive, about 3 times. Wrap tightly in plastic and chill at least 2 hours or overnight.
1 whole egg
2 egg yolks
1. Whisk together vigorously.
2. Strain, set aside.
3-4 fresh peaches
1/4 cup granulated sugar
juice of 1/2 lemon
1. Peel the skin off the peaches and slice into thin wedges.
2. Toss very gently with the sugar and lemon.
3. Set aside.
1. Preheat oven to 375 F.
2. Cut your galette dough into six equal pieces.
3. Roll them out one by one on a heavily floured flat surface, rotating after every couple strokes of the rolling pin to help prevent sticking. When the dough is done it should be very thin, about 1/16th of an inch thick.
4. Make a small circle of peach slices in the middle, leaving about an inch of a dough perimeter. Fold the edges of the dough in towards the middle, leaving a circle of peach filling exposed.
5. Brush the edges with egg wash, sprinkle with granulated sugar, and chill for 10 minutes.
6. Bake for 20-30 minutes until crust is browned and crisp.