Summer is officially over. And while I’m going to try and embrace the Fall, I may put up a bit of resistance. This peach galette recipe was actually made a few weeks ago when there were still some good peaches available. You can just as easily substitute the peaches for apples, pears or even a cup or two of some frozen berries. Just think of the recipe as a rough outline, fill it in with whatever you like.

I like galettes cause they’re a great base. I tend to make then with whatever I have and I encourage you to do so as well. You can make them sweet or savory, a good example of this is a roasted tomato version I did a few weeks ago. I would recommend making a double batch of the dough, and then stashing what you don’t use in the freezer. Be sure to try and freeze it in as flat a disk as you can, it helps make the rolling out much easier later on. Then, when you feel inspired, you’re galette ready. Just pull it out of your freezer, let it thaw in the fridge for an hour or so, and then get to making a galette.