This is a single serving Peach Gallete, or mini ones if you prefer. Gallete is a free-form crusty cakes, and the fillings can be sweet or savory. For this recipe, I used ready refrigerated pie crust, and cut them into smaller round pieces. Then, I layered them with thinly slices of fresh peaches, sugar, and a little knob of butter before baking.
1 Refrigerated Pie Crust, cut into 6 (4”/10cm) in diameter
3 Medium Peaches, halved, sliced thinly, and divided
2 Tbsp Sugar
1 Tbsp of Unsalted Butter, cut into 6 pcs
2 Tbsp of Milk
Preheat the oven to 400 ˚F.
Toss the peaches with 1 Tbsp of sugar.
Arrange the peach slices in slightly overlapping concentric rings on the pastry. Leaving about 1 inch border at the edge. Fold the border of dough over the edge of the peaches. Brush the pastry edges with milk, top the peaches with butter and sugar.
Bake the gallete until golden brown, about 20 minutes. Let cool on the rack. Serve warm.