Galettes. These rustic free-form tarts — nothing more than flaky crust folded casually around juicy fruit — are the quintessential summer pastry. Just about any seasonal berries or stone fruits will work, but nothing is more beautiful than red-rimmed golden peach slices.
My individual-size galettes were based on Tartine’s method, which could not be simpler: roll out crust, place naked fruit, sprinkle with a little sugar, fold, and bake. (If you don’t have the book, get it; Tartine’s galette crust recipe alone is worth the dough. Thanks, I’ll be here all week.)
For each galette, I used about 110 grams of crust dough, one (unpeeled) medium peach cut into eight slices, and a teaspoon of sugar. I also added an experimental element: a layer of fine dry breadcrumbs (Norwich Sourdough, of course), which was intended to absorb the peach juices, adding another textural component to the filling and preventing the flaky crust from becoming soggy.