Strawberry peach galette

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


  1. Remove the skins from the peaches and cut them into thin slices.
  2. 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.
  3. Lightly oil a cookie sheet and unroll the pie crust in the center.
  4. Spread the strawberry preserves evenly in the center of the pie crust, leaving about 1.5-2 inches from the edge uncoated.
  5. 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.
  6. Dot the top of the peaches with the diced butter.
  7. 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.
  8. Bake the galette at 425 F for about 40 minutes.






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