Peach Galette

When you attempt to make a 'free form' galette, it is so much easier to make a galette, and tastier than the store bought frozen pie crust...I really, highly recommend home made. Just follow the recipe for a double crust pie crust for your galette...here, @ The Clever Carrot...such an adorable name for a food blog; but I will not be commenting  (learned my lesson from previous times, when I promoted a blog)
NO response back!

As for the filling, I got the inspiration from here...@ Kitchen Sisters; but do not follow the instructions for 8 individual galettes, although the dough recipe is beautiful, and correct, but there is no way possible to make more than two galettes (they possibly meant 8 servings) The double crust recipe yields 1 large galette, or two smaller ones.

A perfect summer dessert recipe, and for the fall season as well, as long as you can get fresh peaches. We have an abundance of beautiful peaches, right from Georgia; the state that is famous for the best...ever peaches, just like our Florida is famous for the best...ever, oranges.

As you can see, when I make some kind of dessert, it doesn't last long in my little beach apartment, and so far this week, my children, and grandchildren have been here almost every day enjoying the beach. School is starting soon, and they got the best week to enjoy the last week of sunshine, which we didn't have a lot of in the last month! As soon as the galette got cool enough to cut slices, Gabby just grabbed a fork and ate half of the yummy galette, all by herself. It was just too 'awesome' to let this moment pass, so I grabbed my camera...she just cautioned me not to take a picture of her eating, right there, while it was still on top of the stove cooling!

I used 2 ripe, but firm peaches to fill my galettes and let me tell you...the crust was so full, I barely was able to fold the dough over...but the dough is so perfect each and every time, and I mix it in my large food processor, just using 'pulse' and not mixing rapidly. The dough will actually form into a ball, and then you're ready to wrap it in plastic and press down to shape it into a disk...don't forget to refrigerate for at least one hour.


This is what a chilled disk of dough looks like, all nicely wrapped in plastic wrap, and ready to roll out.

Just lift the plastic wrap off and place it over the top of the dough to roll out, right on the parchment lined baking pan. (make sure the dough is still cold, right after you took it out of the fridge)...this will ensure that you will get a great flaky crust.

A beautiful couple hours at our private beach!
Lora, checking her I-Phone...Luca collecting 'live' fishies and baby crabs and placing them in the bucket!












Can you spot the tiny baby crab in the middle?

A gorgeous Sunday on the beach...school will be starting, and I'm sure all kids got to take advantage of the last, or almost last Sunday, before school, doing some fun stuff!






Take care, and have a wonderful week ahead! Hugs, to all




Linking to: Full Plate Thursday @ Miz Helen's Country Cottage
                   Thursday Favorite Things @Katherines Corner