Peach Galette

“You’ll never go back to making pie once you’ve made a galette” that’s what I like to say each time I serve a galette. Well, maybe not but I just want to emphasize how easy and rewarding this dessert is.  I LOVE it’s rustic look and the fruit ratio to the dough.  Eat it as is, with ice cream or whipped cream OR with a mascarpone lemon sauce. The dough and the sauce can be made a day or two before. This recipe serves 6 to 8 people, especially if you serve it with the sauce.



  • 1cup flour
  • 2 tbs sugar
  • 1/2 tsp cardamon
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 stick cold unsalted butter (1/4 lb) cut in small pieces
  • 3 tbs very cold water

Put the dried ingredients in the bowl of a food processor and pulse a few times to blend. Scatter the pieces of butter on top of the mix and pulse until the mixtures resemble coarse cornmeal.  With the motor running pour the water and let the mixture get wet.  It won’t look like “wet” dough but if you rub it between your fingers, it should stick together. If not add another tablespoon.  Invert the mixture onto a clean surface and form into a ball, flatten it into a disk, wrap in plastic wrap and let rest in the fridge for at least 1 hour or up to 2 days.


  • 4 peaches (about 1.5 pound)
  • 1/4 cup sugar
  • pinch of salt
  • 1/4 cup flour
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamon
  • zest and juice of 1/2 lemon
  • 2 tbs cold unsalted butter cut into small pieces

Peel peaches by dunking them in a pot of boiling water for about 2 minutes or until the skin   comes out easily.  Halve, core and cut the peaches into 1/4 inch slices.  In a large bowl mix the dried ingredients. Gently toss the sliced peaches into the mixture to cover them.  Toss the zest and lemon juice.  Put aside as you are rolling the dough.


On a piece of parchment paper roll out the dough into a 11 inch round.  Transfer the peach mixture onto the dough leaving a 2 inch border all around. Scatter the 2tbs butter on top of the peaches.  Carefully fold the border into the galette forming the galette as you are folding.  The galette does not need to be perfectly round, that’s the beauty of the galette!  Transfer the whole piece of parchment / galette to a baking sheet and return to the fridge for 20 minutes.  In the meantime preheat the oven at 400 degrees .  Bake 20 to 30 minutes or until the crust is nice and golden and the filling is bubbling.  Serve warm or at room temperature.


  • 1 cup mascarpone
  • 2 tbs whipped cream cheese
  • 2 tbs sour cream
  • 1/4 cup dark brown sugar
  • 1/4 tsp cinnamon
  • zest of one lemon
  • 1 tbs lemon juice
  • 1 tbs limoncello (optional)

In a bowl mix all the ingredients and whisk until smooth.

NOTE:  it is very important to make sure the galette goes in the fridge and is cold before baking, that is how you will get a nice flaky crust.

From my kitchen to yours!

CK, la fille du boucher

Zucchini pickle

For my first post, I give you “my” zucchini pickle recipe.  “My” because I got it from a book we bought at L.L.Bean (of all places) about 30 years ago.

Putting Food by:  The No.1 book about all the safe ways to preserve food,  by Ruth Hertzberg, Beatrice Vaughan and Janet Greene

It’s my go to book whenever I want to pickle.  The recipe calls for thin slices of small zucchini; well, I use those sneaky zucchini that hide and once you find them are the size of baseball bats! I make sure to core them, take the seeds and fibers out and cut them in one inch pieces.  For a pretty colorful mix I sometime add some yellow squash that also have escaped early picking.  So to all my friends who have been asking about the recipe lately, here it is


  • 2 quarts thin slice of unpeeled, small zucchini squash
  • 2 medium onions, peeled and thinly sliced
  • 1/4 cup salt
  • 2 cups vinegar
  • 2 cups sugar
  • 1 teaspoon celery seed
  • 2 teaspoon mustard seed
  • 1 teaspoon turmeric
  • 1/2 teaspoon dry mustard

Combine zucchini and onions.  Sprinkle with the salt, cover with cold water and let stand 2 hours.  Drain; rinse with fresh water, and drain again.  Combine remaining ingredients in an enamelware kettle and bring to boiling.  Cook 2 minutes.  Add zucchini and onions, remove from heat, and let stand 2 hours.  Bring again to boiling and cook 5 minutes.  Ladle hot into hot pint jars, leaving 1/2 inch of headroom and process in a Boiling-Water Bath (212F) for 10 minutes.  Makes about 4 pints.

Note: it is always important when canning that the jars, lids, pots be clean and sterilized. You can do so by boiling the jars 15 minutes or if you have a very hot drying cycle in your dishwasher. If you make a small amount of pickles and don’t want to bother with processing, put the jars in the fridge once they have cool to room temperature.

from my kitchen to yours!

CK, la fille du boucher