What’s up with me? First, with the palmiers and now with the galette?  I think I need a trip to France. Really, this recipe is just a bunch of fruit thrown in the middle of a pie crust, but doesn’t galette sound more refined?

 

This dessert is a good way to use up too ripe peaches (why I made it) and perfect for unexpected company because it comes together very quickly.  Oh, and don’t use canned peaches.  Not for this recipe, and not ever. Please.

 

Summer Peach Galette

 

1 recipe pie crust, or refrigerated pie crust dough

3-4 ripe peaches

2 tablespoons sugar

1 tablespoon flour

1 teaspoon cinnamon

pinch of salt

1 teaspoon vanilla

1 egg beaten with 1 tablespoon milk (egg wash)

 

Peel peaches by dipping them into boiling water.  Cool under cold water and the skins slide off.  Cut peaches into slices.  Sprinkle with sugar, flour, cinnamon, pinch of salt, cinnamon, and add vanilla.  Stir it all together.

 

Roll pie crust into a circle.  Place peaches in the center and fold edges over.  Brush with egg wash and sprinkle with sugar. Bake at 450 for 12-15 minutes, or until browned.   Let cool on the baking sheet.  Serve with ice cream or whipped cream.