Galette is a term used by the French for flat round freeform cakes or pastries. Here would be the rustic take on your standard pie. The dough is freeform and can be filled with any fruit combination. I went with the peaches and blackberries and added a bit of thyme for a earthy savory tone. I used very little sugar and let the fruit's natural sweetness do most of the work. I also added a dash of bourbon to the fruit, I was feeling extra saucy on the day but that step is totally optional.
For the crust I used Martha Stewart's Perfect Pie Crust......cuz let's face it everyone Martha or your mother probably knows best. I prefer this recipe because it's simple and in this case it made enough dough to have another crust on hand. Also it's not overly sweet.
1 pie crust dough
1/2 cup of blackberries
1 tablespoon of sugar + extra for dusting
1 tablespoon of bourbon (optional)
flour for rolling dough
tablespoon of melted butter
parchment paper or tin foil
Preheat oven to 425 degrees.
Cut peaches in half lengthwise, (peeling is preference, I left mine skins on) slice into thin pieces and place in a bowl along with blackberries.
Sprinkle over sugar, add splash of bourbon, and throw in some fresh thyme leaves.
Use your hand or spoon to gently incorporate ingredients.
Dust a clean surface with flour and roll out pie crust into a thin large pizza like circle.
Arrange fruit in center in whichever fashion you prefer, being sure to leave about 2-3 inches off the edge. Don't bother pouring all the leftover juices over as the fruit will cook down enough and too much juice will cause a soggy bottom.
Fold access dough over fruit.
Take melted butter and brush the folded crust. Dust crust with more sugar if desired.
Place gallette on parchment lined baking sheet and put in heated oven.
Allow to bake for 15-20 minutes until crust in golden brown. Allow to cool a few minutes before serving, I suggest with custard, ice cream, or whipped cream.