Would you believe me if I told you I was up past midnight last night making Sally’s apple cinnamon crumb muffins just because?
Probably. That seems like the type of thing I’d do.
I’ll have you know that the muffins came after the chocolate lava cakes that I made for my best friend Madelyn, which came after the chocolate banana bread.
On to the topic at hand!
As impressive as the word sounds (because…it’s French) a galette is basically an intentionally disheveled, messy, rustic, yet somehow-still-classy-looking pie without a pan.
AKA easiest & COOLEST pie ever.
This baby is the key to wooing your guests with your ingenious cooking skill and creativity, my fine friends.
It’s like a peach pie and a tart got married and had a delicious baby. The juicy peaches are soaked in a vanilla cream-based syrup and enveloped by a crispy, buttery crust. Topped with some sea salt (because salty sweet = life) and glazed with even more vanilla syrup, this galette is completely & totally swoon-worthy. Also, this is one more way to use up the irresistible farmers market peaches.
This is something worth turning the oven on in the middle of summer for, promise. Just strap an electric fan to your forehead or something.
3 peaches, thinly sliced
1 c sugar
1 c heavy cream
1 t vanilla
1 T salted butter
for the crust:
1 c flour
5 T salted butter
3 T cold water
In a large saucepan on medium heat, combine the sugar and heavy cream and, stirring frequently, heat until boiling. Let cook for 2-3 minutes until slightly thickened, then add in the vanilla and butter. Take off the heat. Stir in the peach slices and let sit for 30 minutes.
Preheat oven to 375.
In a food processor, combine the flour and butter and pulse until the consistency is similar to bread crumbs. Add in the cold water 1 tablespoon at a time until the crumbs start to come together and form a dough.
On a well-floured surface, roll out the dough into a large circle-ish shape. Transfer the dough to a baking sheet. Spoon the peaches into the middle of the circle fitting as many as you can, but leaving about 2-3 inches of the dough to fold back over the peaches. Reserve remaining syrup and eat all the peach slices that didn’t fit in the galette 😉
Bake for 25-30 minutes, or until bubbly and the crust is golden brown. Top with sea salt & extra vanilla syrup.