"Peaches and Cream" Cornmeal Galette

"Peaches and Cream" Cornmeal Galette

The stunted peaches make for a good pie. Bruised and small, they drop like stones. I catch them before the birds have a chance. They’re more stone than flesh. They’re more figment than statue. They’ll be gobbled up when the cicadas come; so I made a couple pies now to enjoy with coffee in the morning.

"Peaches and Cream" Corneal Galette

"Peaches and Cream" Cornmeal Galette

Ingredients for the crust

  • ½ teaspoon salt
  • 1 ¾ cup flour
  • ¼ cup sugar
  • 2/3 cup cornmeal
  • 4 TB butter, cold
  • 3 ½ TB shortening, cold
  • 1 egg
  • 2 TB vanilla
  • 6-8 TB ice water

Ingredients for the filling

  • 2-3 peaches, sliced
  • Juice and zest from half a lemon
  • 2 TB sugar
  • 1 TB flour (can exclude if your fruit isn't that juicy)
  • 1 cup crème fraîche (highest quality you can get. I am in love with Vermont Creamery’s)
  • 2 TB butter, softened
  • 1/3 cup confectioner’s sugar
  • 2 TB honey
  • 1 TB vanilla extract
  • Egg wash, one egg mixed with 1 TB of water, for sealing and browning
  • Extra granulated sugar, for sprinklin


  1. In a food processor, combine salt, flour, sugar, and cornmeal
  2. Add fats and pulse until the size of peas
  3. Add egg and vanilla, pulse to combine
  4. With motor running, add water, one tablespoon at a time, through feeding tube
  5. When dough begins to form, turn food processor off
  6. Turn out onto a floured work surface and pat into a disc
  7. Halve, shape into two smaller discs
  8. Wrap in plastic wrap and refrigerate for half an hour
  9. Preheat oven to 400*F and prepare a sheet pan with parchment paper
  10. While dough is resting, slice your peaches and add zest and juice of your lemon
  11. Put in bowl with sugar and flour, set aside
  12. Whisk together crème fraîche, confectioner’s sugar, butter, honey, and vanilla until well-combined, set aside
  13. After the 30 minutes has lapsed, remove one disc from refrigerator and put on your floured work surface
  14. Roll out into an 8-inch disc and transfer to your prepared parchment to continue work
  15. Leaving a one-inch margin on all sides, spoon half of your crème fraîche into the center of the disc and spread thinly around
  16. Add peach slices
  17. Using a pastry brush, dip into egg wash and run along the perimeter of your one-inch margin
  18. Fold crust toward center, crimping and pressing to seal
  19. Repeat with second disc
  20. Add egg wash to crust and sprinkle with sugar
  21. Bake for 28-35 minutes, checking at the 25 minute mark for any burning
  22. Eat immediately, if possible, but can stay in a sealed container for two day

"Peaches and Cream" Cornmeal Galette
"Peaches and Cream" Cornmeal Galette
"Peaches and Cream" Cornmeal Galette

This post was inspired by Vermont Creamery, who excel at making quality dairy products. Check out their website, Instagram, Facebook, or Twitter for more information. Thank you!