By Dorie Greenspan
When I saw that this recipe was chosen I initially was going to pass on it. We just made blueberry pie which posted this past Tuesday. Then I thought this would be a great way to use the leftover pie dough I had in the freezer from the blueberry pie recipe.
I had enough dough leftover to make two galettes. I filled one with berries and the other with peaches. I really had high hopes for the peach galette. The peaches are really full of flavor right now. Unfortunately by the time I got around to making this, my peaches, which I purchased too many days beforehand, were less than prime.
The recipes in this book tend to be too sweet for me; therefore I used only about one, to one and a half teaspoons of sugar to the one tablespoon, plus one teaspoon the recipe called for in the berry galette. I also omitted the butter and honey. I added some lemon zest and about three-quarters tablespoon of flour to help thicken the juices. Adding the flour made for a much better result than I had with the blueberry pie.
For the peach galette I sprinkled some Demerara sugar over the formed galette, and once out of the oven, I drizzled some agave nectar over the top. The peaches, being less than par, needed something more.
This is a dessert which the fruit is the star. Make sure your fruit is top notch ~ full of flavor. It will make a difference.
Galette's make for a great last minute dessert that can even be served to guests. I bet you have what you need in your pantry for a crust (just do a google search for galette or pie dough if you don't have the ingredients for this one) and may even have some fruit laying around, and who doesn't like a rustic looking pie, warm from the oven, oozing with goodness?
Success meter (1-3): 2 (this rating should not reflect on the original recipe due to my alterations.)
With the leftover fruit I made a
delicious smoothie!
Our hosts this week are Lisa of Tomato Thymes in the Kitchen and Andrea of The Kitchen Lioness. Visit there sites for the original recipe. You can see other variations from my fellow bakers over at the Tuesdays with Dorie website. Just look for the LYL post.
