Peaches for you and me!


Did you know that the peach is a member of the rose family – cousin to apricots, cherries plums, and almonds?

What a wonderfully happy family of fruit!

Peaches are, of course, fantastic on their own. A warm juicy peach off the tree just can’t be beat. The temptation to bake is difficult to resist even when turning on the oven is the last thing we want to do these days. When the summer bounty of peaches arrive it is time for peach pie, peach cobbler, peach scones . . .

So many options! Even grilled peaches or peach salsa can be enjoyed on these sweltering days, if you do not want to turn on the oven.

One of my absolute favorite ways to enjoy peaches are in a galette. What is a galette? Well, galettes are free-form rustic tarts that can be made with just a few simple ingredients.

Typically a galette is made with a layer of sliced fruit placed on a buttery crust. The crust edges are then folded over, just holding in the fruit. Simple and so easy to make.

Most fruits will work great in a galette. Use your imagination. We will delve into the beauty of savory tarts another day. Be patient. Now is the time to savor the bounty of fresh summer peaches that are available at our Redding Certified Farmers Market. Enjoy them while you can!

Peach Galette

Your favorite pie crust recipe
4 tablespoons brown sugar
4 large peaches, cut in half, pitted, and cut into wedges
2 tablespoons corn starch
Pinch of ground ginger (optional)
1 tablespoon butter

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

Roll out dough on a lightly floured surface into an approximately 13-inch round. Transfer to baking sheet.

Toss cut peaches with corn starch and 2 tablespoons brown sugar. Sprinkle remaining 2 tablespoons of brown sugar evenly over rolled out dough, leaving a 2-inch border.

Arrange peaches in 1 layer on top of sugar mixture, then sprinkle peaches with 3 tablespoons granulated sugar. Fold in edge of dough to cover outer rim of peaches, pleating dough as necessary.

To prevent the peaches from drying out in the oven, dot the peaches with the 1 tablespoon of butter.

Bake galette for 1 hour to 70 minutes. (Mine took about 65 minutes.) Bake until juices are bubbling and the galette is a beautiful golden brown color.

Serve with fresh whipped cream or creme fraiche.

This “Best Of” article originally appeared July 15, 2008.

Andrea Charroin

Andrea Charroin

Andrea Charroin is a trained baker and pastry chef. She worked in San Francisco before she, her husband, Westley, and their two sons moved to Redding. They fell in love with Redding’s downtown and opened a little pastry shop, Rene-Joule Patisserie.

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