I’m sitting in my room trying to pack for Alt. I leave in a couple hours. And I hear you’re supposed to dress cute. Maybe fashionable is the right word. And therein lies the problem. I don’t even know if that’s the right word. Fashion is not my thing.
I prefer simple and classic. Pointy toed flats are always in style in my world. Button up oxfords. A big chunky necklace, and I’m set. But I’m fairly certain that’s not what the cool kids are wearing.
If I could, I’d wear this galette. Or these cookies. They’re my thing. Cooking. Baking. Mixing simple ingredients into something beautiful. That’s what I know how to do. Wearing flour might be inappropriate. Although I did try on a dress last week that looked like a flour sack on me. Did I mention I’m super short which makes shopping less fun? Maybe that’s why I prefer the kitchen.
When it comes down to it, I’ll wear my classic dress that’ll act as a blank canvas to my chunky necklace—an outfit I’ll probably wear for years to come. With my pointy toed shoes. They’re pink. Sure I’ll dress up. But I’ll dress as myself. Whether the cool kids are wearing it or not.
And I may just bring this galette as my business card. It’s my thing. And wildly out-of-this-world good. And dare I say, healthy (in dessert standards).
- Make galette dough. Refrigerate for about an hour.
- Meanwhile, make glaze. Add balsamic and maple syrup to a sauce pan. Bring to a boil. Reduce to a simmer until mixture has reduced in half. Remove from stove and allow to cool. Mixture will thicken.
- Preheat oven to 375°. Line a baking sheet with parchment paper or Silpat; set aside. Stir ricotta and maple syrup together. Set aside.
- Roll out dough. Spread ricotta mixture around center of dough leaving a 1.5-inch clearing space around edges. Place sliced peaches on top. Fold crust over peaches. Brush crust with egg. Sprinkle with turbinado.
- Bake for 35 to 40 minutes. Serve warm or cool. Pour maple balsamic glaze on top just before serving. Best served same day.
PS—check out my post over at Mint today.