I've been battling an annoying addiction to the internet and all of its many rabbit-holes, one of them being looking at beautiful food. Do men do this? Look at pictures of food on the internet? My husband thinks it is downright strange that I do this, but I think his scrolling for guitars and music gear is just as weird. We obsess... And then - I notice myself at the fruit market buying a basket of peaches and I realize that I have seen about 537 beautiful pictures of galettes this summer. Galettes. A quick, throw-together, rustic, messy pie of a thing. I finally had a mission and purpose in life: to make a peach galette.
Here is what I did:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5K9oDOVyVKJyPbiUrHXjtAiBcmtXeO5Kj5-J9u2N0-NH_GAfKe_u5F5ox0sGpvds19-Er8IhyJzQtYvfWyDXIfFot06rDXYE8OyfPk_H_IEoP_xCqS2esJMqy7AoB4mobiV6AZ9wfBw/s200/FullSizeRender.jpg)
Spelt and Cornmeal Pate Brisee:
1 3/4 cups organic light spelt flour
1/2 cup organic yellow cornmeal
1 tsp sea salt
2 tsp raw sugar
2 sticks of ice cold unsalted butter, cut into small squares
1/4 c ice water
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwlE_EWk56wBXs7IWolzvYaO1x6LbaW904_AnR0A2yoM_WC09zpR8rKKQv6QH4PZMreFypO3Oa8JVpkZ3rAIZdM0Kbd22OwIxu89W_2-rfra5IIerBykNzCvEufb5kl9M4SrF7RgE-Yw/s200/FullSizeRender_1.jpg)
When you are ready to make the galette, take the dough out of the fridge, and preheat your oven to 425F.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkSeFt_q2WiThI1nPt3E5CXvSHo_SYnKBVBhj3VIc6H2a4uScwEciHpIvlhqJrAUEfurFrfg2T-hU79wojiksWnmAfy-eGx3MS2FcVrAqJvys3i7uzbah3i4jSNRlmnjZDLGjY2KfEvA/s320/FullSizeRender_2.jpg)
6 medium-ripe peaches (not too ripe), cut into 1/2" wedges
2 tbsp organic light spelt flour
2 tbsp raw sugar
Juice of 1/2 lemon
pinch of cinnamon
pinch of salt
1 tsp vanilla
2 tbsp butter, cut into chunks
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieWfZdTQGEwdQ5QnykN29Sd-VVF5SOB2JReF8lDS0_dpPIWOHcuJvivQaP5L8pAx4sIBB5GNMARDAfDuM6EXXGDU5gwbPmhwVkJvETQFdBU9nY85a8hT2vj_xg-GskzOw7r0d6_Q_3Aw/s320/FullSizeRender_3.jpg)
Place all these ingredients - except the butter - in a bowl, and toss everything together lightly to coat the peaches.
Roll out your galette by dividing the chilled dough in half, and placing one mound on a rectangle of parchment that matches your cookie tray (mine is 9" x 13"). Sprinkle some cornmeal on the top to ease the rolling. Roll it out to a circle approximately 10" in diameter. Either throw your peaches on there in a big heap, or do it nicely by making neat rows starting 2" in from the edge. Once the fruit is placed, fold the edges over. Try to seal the cracks if any of the dough breaks while folding. Scatter those butter chunks on the top, then transfer the parchment to your cookie tray, and bake for 20-25 minutes, or until the edges of the crust look golden-brown.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQagSlvLWqsnIcZPB3_0nkWPbZI6e0kKVNUsNCjyEQlXFFNgCOmwe_eyONkv8NxjH82kt5MXSTtH3zHCbzDHcwf0KcCYQiW1MSlE3W57TjWl6VDI-vToNy4go4KqnU2mDOiDxXnkWyFw/s320/FullSizeRender_4.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrMxLJlzE9n_SCkggjmZ8nBrsafrm1tAjXNYQ3S7oZRNBp_7dBAFI6hGVU-pYEIs1wxHnrwz4pJvk4fcVZKlZBytr1IbQ_3Jv-bqo_lE02jBAJtZ6Wv0uySlhyWWSf9K4nrrAFbrqEA/s320/FullSizeRender%25282%2529.jpg)
We served ours with coconut whipped cream. I can't give you that recipe right now because I'm really hot and tired, but I'm sure you can easily find it on the highly-addictive internet.
Enjoy!