peach galette for one


I adore peaches. I get impatient as I wait for them to ripen, eager to bake with them. They're so delicious topped with some yogurt for breakfast, their sweet juices mingling with the tang of the yogurt, but my favorite peach incarnation is always pie.

Today I realized that there was only one lonely peach left, so I decided to make a little pie just for me. I'm the only person in my household who likes peaches (I know, it's unbelievable), but that means I won't have to hear any complaints about why I'm not planning to share this pie.

This is the only pie crust I ever make; it's tender and buttery, slightly sweet, and stands up to any wayward fruit filling, staying pleasantly firm and flaky for days. I intentionally kept this little pie very simple. After rolling out the dough, I arranged the peach slices neatly on top and simply sprinkled some sugar, salt, and a few spices over the fruit. I particularly love the flavor of ginger with peach pie; I think it complements this fruit so well. The brown sugar caramelizes into a faintly gritty crust on top of the peaches, adding some crisp texture to each juicy bite.





Peach Galette for One
Top this miniature pie with anything you like - ice cream, whipped cream, yogurt, ricotta. I decided to eat mine with a spoonful of blueberry preserves and some tangy plain Greek yogurt, which, in my opinion, means that this pie would be acceptable for breakfast as well as for dessert....

For the dough:
1/4 amount* of this pie dough
*Make the dough recipe and wrap the other 3/4 of it in plastic wrap, stored in the refrigerator for another pie or tart.

For the filling:
1 ripe peach, gently washed, dried, and thinly sliced (you'll get about 5 slices per peach half)
1/2 tbsp brown sugar
A pinch of coarse kosher salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp ground ginger
1-2 tbsp heavy cream (optional)

Preheat the oven to 375 degrees. Line a rimmed sheet pan with parchment paper and set aside.

On a well-floured surface, gently roll out the pie dough to a 6" round. Transfer the dough to the prepared sheet pan.

Arrange the peach slices neatly in the middle of the dough and sprinkle the sugar, salt, and spices over the top. Carefully fold up the edges of the dough all the way around, using your fingers to press the folds together. Brush the dough with cream, if you like, using a pastry brush.

Bake the pie for about 35 minutes, until the fruit is bubbling and the crust is a light golden brown.



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