I am reading Thomas McNamee’s "Alice Waters and Chez Panisse" these days, and am finding the experience wholly inspiring, with its simple, evocative treatment of food and life. As a baker, the stories around Lindsey Shere, Chez Panisse's first and most celebrated pastry chef, are particularly poignant, and each recipe I come across I feel the urge to make immediately. Peaches are in season, and on a walk through the GreenMarket in Union Square the other day I couldn’t resist taking home far more than I could eat, and thus, the perfect opportunity to try this galette. This galette is just lovely – simple, beautiful, and perfect to feature fruit at its freshest and most flavorful. There’s nothing overwrought or in-the-way about this tart. It’s just about the fruit. Plus, it’s easy to adapt to the size you want or the fruit you have, and lends itself to endless variation (berries? apricots? peach and sage? plum and mint?). Stone fruits, though, as Lindsey notes, are ideal. They caramelize beautifully and hold up well to the form. The peaches here practically melted, for a sweet mouthful of late summer with just the perfect touch of crunch from an unassuming crust. A gorgeous tart - perfect especially for those who think fruit is always better as itself.

Oct. 1, 2021, 11:48 a.m.

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