Free-Form Fruit Galette

Ontario peaches still abound; baking them inside a buttery pastry shell seemed the perfect way to enjoy them.

Apart from the pastry – I used this recipe– and fruit, all you need is a little sugar and something to help absorb the fruit juices as the galette bakes. The recipe suggests ground nuts or toasted fresh breadcrumbs, but I had some cake crumbs in the freezer from a previous project and used those instead.

Far less stressful to make than a pie and a great showcase for ripe summer fruit.