I've been wanting to make a galette for the longest time and this week I finally got round to it. Galettes are super easy to make and are essentially just a type of free form pie. Great for when you're not in the mood to pull off a perfectly latticed and crimped pie but still want a fancy pud relatively quickly. Fabulously light and fruity, they make a great dessert during the summer months served with some cream or a good dollop of vanilla ice cream.
I love galettes as they work pretty well with most fruits so you can use anything you've already got. I rarely bake with peaches but they'd been on my mind for a while and as they're in season, I figured they'd be perfect in this pie. I also had some sweet Picota cherries hanging around as well as handful of blueberries so decided to use them as well. I think that's really part of the beauty of galettes - they're so versatile and just ooze this cool rustic vibe, allowing you to dress them up in any which way you fancy. And unlike a traditional pie, galettes are very forgiving; even if they lose their shape a bit, come out a tad wonky or all the juices seep out, it's all part of that rustic charm.
I used a basic pie crust for this which you can also make ahead of time and freeze or even just use shop bought in a pinch. After rolling out individual circles, I dusted the base with some ground almonds just to soak up any extra juiciness from the fruit. No soggy bottoms here!
I was pretty happy with how they turned out - the pastry was buttery and flaky with the fruit remaining the star of the show. I'll definitely be making these again.