End-of-Summer Peach Galette

IMG_3613Summer is my favorite season. I love the sweltering days leading into still-warm nights, the smell of sunscreen, and of course, all of the incredible produce summer has to offer. And my favorite of all of those wonderful fruits and vegetables are peaches. In New York, peaches had a pretty short growing season (July and August) and I would eat one pretty much every single day. IMG_3605I'm still getting used to the idea that here in California, there aren't really seasons--at least, not in the way that I'm used to them. The idea that it could be around 60 degrees in January boggles my mind (what do people talk about when they can't walk about the weather??) But one thing I will definitely be able to get used to is the amazing produce all year-round--and I can't say that I'll miss only being able to buy apples and root vegetables for six months of the year.

IMG_3614I made this galette last week when Ari's family came over for dinner--I love galettes because you get all of the flavor of pie but without the hassle of making a double crust or worrying about shaping the dough exactly right (plus, I don't have a pie tin.) I'm loving our new kitchen too (and the fact that it's a separate room! And there's a DISHWASHER! If you've ever lived in New York, you know that's not something to be taken lightly.) We're still getting settled into our new little cottage, but it's really starting to feel like home.

Peach Galette (Adapted from Home Made Summer, a truly beautiful cookbook)

For Dough:

1 1/2 cups all-purpose flour

Pinch of salt

1 tablespoon sugar

9 tablespoons butter, very cold and cut into 1-inch pieces

1 tablespoons apple cider vinegar

3 (or more) tablespoons ice cold water

For Filling:

3-4 fresh peaches, pitted and sliced

Pinch of salt

4 tablespoons sugar

Zest of 1 lemon

 

For Crust: Combine flour, salt and sugar in the bowl of a food processor or a large mixing bowl. Add butter and finely pulse or mix by hand until the butter is about pea-size. Slowly mix in apple cider vinegar and drops of water until dough comes together but isn't too sticky. Form a disc and wrap in plastic, then refrigerate for at least 30 minutes.

Combine sliced peaches, sugar, salt and lemon zest in a large bowl and let sit for half an hour.

Preheat oven to 400 degrees. Remove dough from fridge, then roll out crust on a lightly floured surface until it's about 14 inches in diameter. Place on parchment paper on to pot a baking sheet, then pile fruit in the center and fold up the edges around the fruit. It's ok if it's not perfect! Bake for about 35 minutes, until fruit is bubbling and the crust is golden brown. Let cool slightly, then serve with crème fraîche or whipped cream.