I spent most of today trying to memorize lines for an abridged version of Romeo & Juliet that my house (myself+ 6 guys) is producing. You’re probably thinking that, as the only female in my house, I will be playing Juliet. Thank goodness that is not the case! My housemate John will be taking the role and I’m sure he will make a lovely (and masculine) Juliet. I’ve never done a play before, so I opted for the smaller role of Capulet instead.
Tonight is Matt’s turn to cook dinner at his house, which is a vegetarian co-op with shared cooking/cleaning responsibilities. I decided to make a dessert to bring over and settled on a strawberry, citrus, and peach galette. A galette is basically a pie with the edges folded back into the center. Even though pies and galettes taste similar and require a similar degree of cooking abilities, a galette somehow seems much fancier. Not sure why.
I originally was just going to make a peach galette, but we had some homemade strawberry jam in the fridge and lemons and oranges in our fruit bowl. When life gives you lemons…?
- 1 pie crust, homemade or frozen
- 3 large or 4 small peaches
- 1/4 cup sugar
- 1 and 1/2 tbsp flour
- 1/2 tsp vanilla
- zest of 1 lemon
- juice of 1 lemon
- 2 tbsp orange zest
- 4 cup strawberry preserves
- 1/2 tbsp diced butter
- 1 egg
- Remove the skins from the peaches and cut them into thin slices.
- In a large bowl, mix the sliced peaches, sugar, flour, vanilla, lemon juice, lemon zest, and orange zest. The peaches will have a gooey paste around them when the ingredients are well-mixed.
- Lightly oil a cookie sheet and unroll the pie crust in the center.
- Spread the strawberry preserves evenly in the center of the pie crust, leaving about 1.5-2 inches from the edge uncoated.
- Pour the peach mix on top of the strawberry preserves. You can arrange the peaches into a pattern or leave them randomly scattered, but make sure that they are equally distributed.
- Dot the top of the peaches with the diced butter.
- Roll up the edges of the pie crust as typical for a galette, shown in the pictures. Brush the top of the crust with a beaten egg and then lightly sprinkle sugar over the egg wash.
- Bake the galette at 425 F for about 40 minutes.