A simple, easy and impressive dessert to serve for guests. Important to use the freshest peaches or nectarines.
Recipe inspired by Chez Panisse.
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¼ cup brown sugar
1 tablespoon lemon zest
10 ounces pie dough, rolled into 14 inch circle
1 ½ lb peach or nectarines thickly sliced
2 tablespoons melted salted butter
2 tablespoons crème fraiche or yogurt
In a small bowl, mix brown sugar and lemon zest.
Place rolled pie dough on a parchment lined baking sheet. Spread cream fraiche over the dough except for one inch around the edge. Arrange the slices in concentric circles, in a single layer leaving the same one-inch bare border. Sprinkle brown sugar mixture over the top.
Fold the edges inwards, making a crimping pattern, pushing up to the edge of the fruit to ensure the juices remain in the galette. Brush melted butter on the edge pattern for browning.
Bake for 45 to 50 minutes, when crust is brown. Slide parchment paper onto a cooling rack. Cool for 15-20 minutes before serving. Serve with whipped cream or ice cream.