When I lived in Germany, I thought I was SO COOL because I used to be able to say, “Oh, I went to France for lunch today,” with an air of nonchalant insouciance suitable for having motored across the border for a Sunday lunch.
In reality, I only lived 40 minutes from the borders of France or Luxembourg, so going to France for lunch was actually closer than getting to the nearest metroplex from where I currently live.
Don’t get me wrong; going to France for lunch was a treat. We used to drive over to Metz, France, which is known for its amazing antiques. When I moved back stateside from Germany years later, I left with many an antique from the Metz markets.
There was a little bistro we used to visit in Metz (try as I might, I cannot remember the name). The bread was heavenly, the roasted chicken divine and the pastries out of this world, especially the peach galette.
A galette, in my terms, is a messy pie. In official I-went-to-Cordon-Bleu terms, a galette is a “freeform, crusty cake.”
A galette looks like a cross between a pizza and a pie, to me. It has a bottom crust folded up over a filling, which can be either sweet or savory. I quickly pounced on this idea as I’ve never mastered a pie crust and even if I can make it taste delicious, it still doesn’t look good. Needless to say, I’m a big fan of the galette.
The peach version at the bistro in Metz was perfectly sweet and lustrously glazed. You can easily make your own at home. I’ve adapted this recipe to use purchased refrigerated pie crust, but you can make your own from Grandma’s favorite recipe, too. This week, peaches and nectarines are on sale at Brookshire’s, so you can try your hand at this French favorite.
1 refridgerated pie crust
2 large, not-overly-ripe yellow peaches (about 3/4 pound total), pitted, sliced into 1/4-inch to 1/2-inch slices
3 Tbsp sugar
1 Tbsp flour
1/2 tsp vanilla extract
1 Tbsp almond paste (optional)
1 tsp butter
A sprinkling of coarse sugar (optional)
Preheat the oven with the rack in the middle position to 425°F (220°C). Place the peach slices in a bowl and sprinkle with the flour and sugar. Toss gently to coat. Sprinkle vanilla extract over the peaches.
In a small bowl, whisk the egg until smooth and set aside.
On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.
If you are using almond paste (not necessary, but a nice addition if you have it), dot the middle 6-inch circle of the dough with the almond paste. (If you can spread it, that’s great. Otherwise, just dot with little bits.) Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. Dot with a little butter.
Fold the outer edges of the dough round over the filling, by about 2 inches all the way around, in an accordion fashion. Use a pastry brush to coat the exposed dough with an egg wash (you can cook up the leftover egg as a little scrambled egg, by the way) and sprinkle with coarse sugar, if using.
Place in the oven and cook for about 15-20 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, for about 15 minutes.
It’s also great served with a little vanilla ice cream.
Nutritional Information: Calories Per Serving: 72, Calories from Fat: 23, Fat: 3 g (1 g Saturated Fat), Cholesterol: 22 mg, Sodium: 29 mg, Carbohydrates: 12 g, Fiber: 1 g, Sugar: 9 g, Protein: 1 g