Peach Galette

The expression “life is a bowl of cherries” translates to life is wonderful or things are going very well. For the sake of simplicity, let’s change this slightly to “life is a bowl of peaches” so I have something to write about this week and can experience first hand how truly wonderful this new block editor is supposed to be.

Peaches in a Blue Bowl

This months recipe is a peach galette. Galette (from the Norman word gale, meaning “flat cake”) is a term used in French cuisine to designate various types of flat round or free-form crusty cakes, with a combination of sweet or savory fillings. A fruit galette is a French tart made with one flat piece of pastry that is wrapped around a fruit filling. Being free-form it’s easier than pie and for those of us not adept at making rich flaky pastry, a store bought pie shell is perfectly acceptable. The aim is to make it look rustic, like something you would serve under the shade of a tree in Provence.

Photo from Victoria Magazine July/Aug 2018

As my favorite vendor is no longer at the Farmer’s Market, I made the trip to their farm to pick up a box of peaches for making jam. I’d ordered ahead and specified over-ripe seconds as I had already sanitized the jars in the dishwasher that morning. As in years past, the seconds were a bargain at $10 for a big box of peaches.

Canning Peaches

Except….I’d already paid for them and the clerk had put them in the trunk of the car before I realized they were small, cold and nowhere near being ripe. Where were their usual big juicy peaches? I might have gone back in to inquire but the storefront was crowded and there was absolutely no attempt at social distancing. (How much effort would it take to mark the floor with tape and only let so many people inside, especially with the higher COVID numbers in some of these agri-food areas?) So I grumbled and left and five days later they were starting to spoil and get soft and spotty on the outside while the insides were still not quite ripe, but cut up they were, and two batches of freezer jam produced, with extra sugar to make up for the lack of juicy peachy flavor. It hasn’t exactly been a stellar year for most fruit here, with everything behind due to the cold late spring and snow in May.

After making the jam I still had 24 peaches left so a small peach crisp was created and then some peach trifle, both with good results and more sugar (but no pictures as I forgot before they were consumed), and then the “piece de resistance”, the famous French galette, and there were still a few left over for eating. It was the box that kept on giving…..even if it wasn’t a vintage year.

Now the head chef (moi) was not above borrowing a recipe from another source, said source being the Lifestyle section of the local paper, so here’s the recipe.

The filling called for 5 peaches cut in half, pit removed and sliced, 1/4 cup brown sugar, 2 tbsp flour, and 1/2 tsp cinnamon and ground ginger. I doubled the sugar but it still could have used more. I left out the ginger as it had expired in the last decade. I made this at my mother’s and her spice rack is suspect and her oven temperamental, but she enjoyed peeling the peaches as it reminded her of life on the farm and canning every summer.

The Tenderflake deep dish pie crust I bought, did not look any too deep to me, as by the time the fruit was piled in the middle,

there was not much pastry left for crimping the border.

The pastry is folded over the fruit, aiming as I mentioned, for the rustic, not too perfect look.

The finished product was not pretty, the filling having bled a bit around the edges, and gotten rather burnt in spots while trying to brown the pastry, having to be scraped off by a kitchen knife before any photo-ops ensued. Plus the lighting in her kitchen is not good at all, not flattering to anyone, least of all a French galette. It did however taste better with some French vanilla ice cream.

It was by no means a Michelin five star job, but the best I can say is I tried and the end result was certainly rustic. Maybe next time with apples? The same can be said for the block editor. It’s certainly doable – but do I want to do it? I think I’d rather stay with the classic.

(This is the first post I’ve drafted in block and I seem to be using a hybrid of block and classic, with things popping out at me and the draft itself shifting from right to left to center for no discernible reason. If it was closer to Halloween I’d swear it was haunted.)