IN MY KITCHEN: Peach and Mixed Berry Galette

A Late-Summer Fruit Galette

There is something about being in my kitchen with nowhere to be that makes me happy.

No rushing. No trying to get dinner on the table by a certain time. Just music playing, something good to drink nearby, and me deciding I want to make something.

This week, it was a peach and mixed berry galette.

And if you’ve never made one, this is exactly my kind of baking because it’s supposed to look a little imperfect. No perfect pie crust. No fancy lattice work. You roll out the dough, pile beautiful fruit in the middle, fold the edges over and bake the whole thing until it’s golden, bubbling and looking like you absolutely knew what you were doing. 😂

I used peaches, blueberries and blackberries because they were beautiful and I already knew those juices were going to get all syrupy and ridiculous together.

And LOOK AT HER.

This is one of the things I mean when I talk about making time to come back to yourself.

Self-care isn't always skincare.

Sometimes it's pulling out a cutting board and slicing peaches.

Sometimes it's baking something from scratch when you could have bought dessert.

Sometimes it's sewing for a few hours, working in the garden, making a really good dinner, reading on the couch or drinking your coffee slowly instead of carrying it around while you do seventeen other things.

For me, making has always been part of how I take care of myself.

So In My Kitchen is going to be a regular part of this journal. I'm going to share the things I'm actually cooking and baking at home. Nothing overly complicated. Just good food, things I loved enough to make again, and probably a few experiments that don't come out nearly as pretty as this galette did. 😂

But this one?

She's a keeper.

Peach and Mixed Berry Galette Recipe

I used THIS recipe by Maryann Cabrera and just picked whatever fruit I had on hand in the kitchen.

For the filling, I used fresh peaches, blueberries and blackberries with just enough sugar to bring out their juices, a little lemon to brighten everything up, vanilla, and a bit of cornstarch to keep all that gorgeous fruit from turning into soup.

Pile it onto your rolled pastry dough, leaving a few inches around the outside. Then fold the dough toward the center, overlapping it as you work your way around. It does not need to be perfect. That's the whole point.

Brush the crust with egg wash, sprinkle it generously with coarse sugar, and bake until the crust is deeply golden and the fruit is bubbling.

Then comes the hardest part:

Let the damn thing cool before you cut it. 😂 I know. It was hard for us too.

But give those fruit juices a little time to thicken back up and you'll get a beautiful slice instead of peach-berry lava running across your plate and possibly your chin.

Serve it just like this, or warm with vanilla ice cream if you're trying to act up.

Either way, make the galette.

Put some music on.

Stay in the kitchen a little longer than you need to.

That's part of the ritual too.