Summer is for stone fruits. While I love double-crust pies in the Fall and Winter months, summer calls for simplicity. Something a little less heavy that lets the season’s fruits shine through. Summer is the season of galettes.
Galettes are basically free-form pies. You start with a pie or tart crust but instead of the strict confines of pie plates, you roll it out, put filling in the center, and fold over the edges to make a little package. They can be any size you wish. This time, I wanted something that would be bite-size–or two-bite-size, rather–so they could be shared easily. I used the band from one of my wide mouth canning jars to cut the rolled out dough, rolled those out just a little more, and filled them with a mixture of peaches, cinnamon, and sugar. It’s the perfect blend of salty crust and sweet filling; crunch and squish. This is Zen in a dessert.
If you dip your fingers in the egg wash before folding over the edges, they’ll stick together better. Then just brush the whole thing with egg wash, sprinkle some sugar on top, and you’re good to go. These are best eaten the same day they’re made, but they’re not too bad the day after. Cover loosely; if you cover too tightly, the crust will get soggy and nobody wants that to happen.
Now get on out there and get some peaches while they’re still in season! We need to savor every last minute of summer while we still have it!
White Peach Mini Galettes
- 6 medium-large white peaches peeled, pitted, and sliced thin
- 1/4 cup organic sugar
- 1/4 teaspoon ground cinnamon
- 1 large egg white
- 1 teaspoon water
- 1 package refrigerated pie crust or your own recipe for 2-crust pie
- 2 Tablespoons organic sugar
- Preheat oven to 350 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
- In a large bowl, mix together the sliced peaches, 1/4 cup sugar, and cinnamon. Set aside.
- In a small bowl, whisk together the egg white and water. Get out a pastry brush and set aside.
- Take out 1 pie crust and unroll it. Cut it into 10 circles using a wide mouth canning jar band. (You may have to gather some of the scraps and roll them out again to get 10 circles, but you should be able to get 10 from each crust.)
- Roll each circle out just a bit more so each circle is around 4-5 inches in diameter.
- Place some peaches in the middle of each circle, dip your fingers in the egg wash, and crimp together the edges of each circle, folding them over the filling a bit.
- Repeat, placing each galette on the pan about an inch apart.
- Brush with egg wash and sprinkle half the sugar over the tops.
- Bake on the middle rack for 35-45 minutes, or until lightly browned.
- Repeat the process with the remaining crust and peaches, storing the baking sheet in the refrigerator until ready to be baked. (It's best to bake one sheet at a time, otherwise the bottom baking sheet is basically steamed.)
- Remove to wire racks to cool.