We had a casual outdoor girls night on the farm a few weeks ago and it was more needed than I could have ever realized. We popped open a couple bottles of wine that Pomelo Wines sent to me for sampling and I made a very simple dish of marinated tomatoes and a peach and plum galette from produce my neighbor dropped off.
These are the event’s I’ve truly dreamed about since moving out here and starting the garden. Inviting friends over to enjoy, relax and eat straight from the garden.
When having guests over I do not like to be stuck in the kitchen the entire time so anything that can be made ahead and served at room temperature is best. And oh, I cheated with making this galette. I used store bought crust. By doing that this came together in a matter of minutes.
You can really substitute any fruit for this recipe. I’ve made it with blueberries, raspberries and pears. Just make sure your fruit ratios are the same.
Here is what you need.
1 pre made pie crust. I use Pillsbury
2 tsp cornstarch
1 tsp lime zest and juice from one lime
1 tsp salt
1/3 cup of sugar
1/2 lb peeled and sliced peaches
1 lb peeled and sliced plums
1 tsp vanilla extract
1 tbsp heavy whipping cream (plus more if you are going to make whipped cream)
- Preheat oven to 400 degrees. In a bowl mix together all of the ingredients Except the heavy cream and pie crust.
- Lay the crust on a parchment lined baking sheet and scoop the filling into the center of the pie crust. I used a strainer spoon to remove excess liquid.
- Pinch and fold the sides of the pie dough up and around the sides. “Glue” with the heavy whipping cream so it stays together. If you have extra sugar sprinkle around the top.
- Bake in oven at 400 degrees and reduce heat to 375 when you place the galette in the oven. Bake about 40 minutes or until the dough turns golden brown. Let sit and cool at least 2 hours. If the juices escape the dough let set completely then scoop or plate the galette leaving the excess behind.