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Peach + Cherry Galette

Girl's night for me almost always includes a dessert of some kind. Last month, I hosted a girl's night at my house for my sister. She was expecting her third baby, and instead of a traditional baby shower, she wanted to have a night with just her gal pals. I made a whole spread of heavy hors d'oeuvres followed by this delicious dessert.

Some of you may be asking, "What is a galette?". Well, I'm glad you asked! It comes from the French word "galet". Basically, a galette is a rustic, free form tart. Using a single crust of pastry, the edges are folded up over the fruit to hold in all of those sweet juices. I was pleasantly surprised how easy this dessert was to make. And it was quite tasty as well!

Here's how to make it:



2 1/2 cups all purpose flour

2 Tbsp sugar

1 tsp salt

18 Tbsp cold butter, cut into cubes

5 Tbsp ice-cold water


4 large peaches, sliced

20 cherries, pitted and sliced in half

1/2 cups sugar

1/2 tsp cinnamon

1 tsp vanilla extract

3 Tbsp corn starch

Egg Wash

1 egg

1 tsp water

1/2 Tbsp sugar

Preheat oven to 400.


Whisk dry ingredients and pour into a food processor. Add butter and pulse until the mixture has pea sized butter in the dough. Place the mixture into a bowl. Sprinkle water over the dough and using your hands, mix the dough until it comes together. Form the dough into a disc and place on floured plastic wrap. Wrap tightly, and chill in the refrigerator for one hour to overnight.


In a bowl, mix together the filling (wet to dry), and stir until all incorporated.


Place chilled dough onto a floured piece of parchment paper. Roll the dough into a circle (approx. 16" in diameter). Place the filling carefully into the middle of the dough circle, leaving a 2" of rim of dough. Fold the dough up over the sides of the filling. Brush the top of the dough with the egg wash and sprinkle with sugar. Bake galette on the parchment paper for 45 minutes or until edges are browned.

If you know me well, you know I'm not a perfectionist when it comes to appearance. That's what I love about this kind of dessert- it has that rustic farmhouse baker feel to it! The sweetness of the fruit pairs perfectly with the buttery, flaky crust. Top with fresh whip cream or vanilla ice cream and you've got yourself a winner!

May your home too be filled with fellowship and good food.

-The Happy Egg


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