There isn't a lot to say about this galette, except that it took the better part of a Sunday, by choice, and that the crust alone, with my addition of Indian seeds and Italian herbs, is worth making as biscuits, which I have been saying I'll do since I made it, but haven't. We had this galette for dinner, which is what the end of summer is for.
It's also now closer to September 2020 than it is to September 2019, when I first made the galette, so it's definitely time to remake it, with whatever fruits are in season.
For the crust:
Lottie and Doof's pie crust
For the filling:
Ottolenghi's peach, rosemary, and lime galette
SERVES FOUR GENEROUSLY
This makes good use of firm, not-so-ripe peaches. By macerating them in sugar and lime juice, you not only soften the fruit, but you also make a beautiful syrup to pour over the dish at the end. Rosemary, which I’ve used both in this dish and in the shrub, is a fantastic match for peach. It’s a combination I discovered only recently, and now I can’t get enough of it.