A pretty Summer peach galette that combines a flaky, rustic pie crust with vanilla scented, cinnamon-spiced peaches. Easier than pie, but just as tasty, this simple, sweet dessert can easily be adapted to feature whatever seasonal fruit you have on hand (peaches, nectarines, plums, cherries, blueberries… you name it!).
Okay, where did we leave off?
We had just sold our house in Tacoma. I wrote my last post the morning before we left, and fast forward to now: writing this while the baby sleeps, from our tiny, temporary basement AirBnb apartment in northern Virginia.
Honestly, this move has been tough.
The housing market here is incredibly challenging and so, so expensive. We did a lot of internet research before we got here, had our loan application already approved and underwritten, and were fairly optimistic at the outset. But finding a new home has taken a lot longer than we’d hoped.
We’ve look at dozens of houses (and hundreds of listings online), and made several offers that fell through, starting with a house we really loved that turned out to have a money pit of an environmental disaster in the backyard in the form of an ancient, leaking heating oil tank; a full price offer that turned into a bidding war well over what the house was worth; and most notably, the beautiful house we couldn’t believe was still on the market… until we discovered that it was the scene of a brutal and tragic double murder right before Christmas.
Please tell me we’re not alone in our house-hunting horror stories!
After a fairly tortuous and emotional month and a half, I’m happy to report that we are finally now under contract on a great house in a nice neighborhood, and, assuming all the real estate drama is behind us, will be getting the keys in a few weeks!
We cannot wait to be settled again, and I’m especially looking forward to getting back into a real kitchen again. It’s been nothing but microwave and toaster oven cooking, and the occasional take out for way too long now. Hopefully I can still sneak in some late-summer baking before the apples and pumpkins take over!
Despite my penchant for berries, peaches might actually be my very favorite summer fruit. Maybe it’s because local peach season is so fleeting, but there’s something about a perfectly ripe peach, sweet and full of flavor, with syrupy juice that you can’t help but drip down your chin, that just screams Summer.
Of course, there is homemade peach pie to take advantage of such lovely, ambrosial beauties, but an even easier option is a rustic galette, with flaky pastry crust and nearly caramelized layers of sliced peaches.
When I originally posted this peach galette – back when mostly just my Mom read this blog – it was also a time of major change.
I’d recently decided to leave my design job at a prestigious architecture and interiors firm in San Francisco and follow my (now) husband to Georgia. I’d spent the last few years working on some of the most exclusive and beautiful hotels in the world, and walked away from that career to pursue a new path and new passions, ultimately turning blogging and food photography into a full time business.
In honor of my new home in the deep South, I thought it appropriate to make something not only seasonal but local: a dessert made from fresh Georgia peaches.
(Although, I remember smirking at the fact that the peaches in the grocery store that August were dotted with “grown in California” produce stickers…)
And here we are starting a new chapter again, this time in Virginia. This time with a blue-eyed babe along for the adventure.
So I thought I’d revisit that favorite Summer recipe: this rustic peach galette.
Galettes – essentially free form tarts or pastries – are fantastic for showcasing seasonal fruit, and despite their simple construction, make beautiful, albeit rustic, desserts.
And they’re easy as pie. Well, easier actually.
The crust begins the same way – I use my favorite all-butter pie pastry here – rolled out into a circle and gently folded over layers of gently-spiced, sugar-kissed fresh peach slices. You can layer the peaches carefully into spirals, or pile them unceremoniously into a mound in the center – equally delicious options.
Another big, big change – and a decision that I’ve gone back and forth on, and had quite a bit of anxiety about – is that I’ve given up some creative control and teamed up with a few fellow food bloggers and photographers to rephotograph some of my older recipes.
In the last seven-ish years of this blog, I’ve never not done everything myself. The photos, the recipes, the writing, social media, everything behind the scenes… So this was hard for me, but I realized early on in our move that with everything going on personally, it was going to take a good long while before I would be able to get back to cooking and photographing as usual. I didn’t want to go completely dark on you again, so instead, I’ve brought in help from some talented ladies, and you’ll see some “new” old recipes getting a facelift in the coming weeks.
I’ve missed you guys. I’ll be back soon, and in the meantime, thank you for following along. It means the world.
Originally published on August 19, 2012. Updated photos by Laura Kasavan, of the lovely desserts blog Tutti Dolci.