A Galette

Toss fresh berries, drupes, or pomes (in this case, peaches and cherries) with sugar and macerate overnight.

Mix well one and a quarter cup of plain flour, two tablespoons sugar, and a teaspoon of salt. Cut in a stick of cold butter until mixture is grainy, then add enough cold water and additional flour as need to to make a stiff dough. Form into a ball and refrigerate for no less than an hour. Roll out to a 12” circle. (It doesn’t have to be perfect) and move onto a lightly oiled sheet pan.

Drain fruit and mound in the center of the dough, leaving a 2” edge. Fold the crust over the fruit, brush the dough with a mixture of melted butter mixed with a little dark brown sugar or molasses. Bake at 375 on a middle rack until crust is browned and fruit is bubbling.

Cool, slice, and serve with crema/cream friache.

One Reply to “A Galette”

  1. This looks like the perfect brunch dish. Reminds me of the Dutch baby recipe that has me on a recent kick. But it’s made with eggs and baked in a skillet. Same beautiful fruit and a delicious bread-like crust. Can’t wait to try this recipe. Thanks for sharing!🫐🍓⭐️

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