If a classic galette were a ranch house, then this baby is a high-rise for sure.

“Lofty Peaches and Granola Galette” lives up to its name, with a girth and stature like pizza that’s extra deep-dish.

This statement-making galette is from the new cookbook, titled — what else — “Galette!” (Artisan), of which I received a review copy.

It was written by Rebecca Firkser, a Brooklyn-based writer and cook, whose recipes have been published in Bon Appetit and on Food52.

I have always loved a good galette, especially because it requires rolling out only one round of dough, and its free-form nature means no matter how you crimp or fold, it will still end up with a lovely rustic look.

Firsker offers up 50 creative recipes for both sweet and savory galettes that include everything from “Sour Cherry and Campari,” “Minty Blueberry Chamomile,” and “Figgy Miso,” to “Spicy Eggplant Parm,” “Cottage Cheesy Greens with Chili Crisp,” and “Crumble-Topped Kabocha Squash.”

This peach one jumped out at me because for once my dwarf peach tree produced a sizeable crop — most of which I managed to get my hands on before the pesky squirrels did. I count that as a huge victory, believe me.

Firsker recommends her whole wheat crust for this particular galette because the whole wheat flour adds a subtle nutty taste, so that’s what I went with.

Her precise technique for smushing cold pieces of butter into the flour, then adding in a mixture of ice-cold vinegar-laced water to create a shaggy dough that you pat and fold, pat and fold, and pat and fold, results in a crust that has layers of flakiness.

After chilling the dough, it’s rolled out, then fitted into a springform pan with its edges draped over the sides.

Next, sprinkle your favorite granola all over the bottom of the dough. This will help the bottom crust stay crisp.

Now, it’s time to add a load of peach slices. Since my homegrown peaches were quite small — think the size of a large apricot — I used more than the 2 1/2 pounds called for in the recipe. You can do the same, too, if your peaches are little. The one thing I am changing in the recipe is the amount of lemon or lime juice that the peach slices get tossed in before being added to the crust. After baking, I found that the 2 tablespoons of juice made the peaches taste too tart for my liking, despite the 1/3 cup sugar also mixed in. So, I would cut that down to 1 tablespoon of lemon or lime juice at most.

Once the peaches are added in, fold the hanging dough partially over the filling, pleating it as you go. Give the galette a brief chill in the freezer to firm up the dough once again. When ready to bake, brush the exposed dough with an egg wash and sprinkle on some sugar. Bake for 15 minutes at 425°F, then turn down the heat to 375°F to finish baking for about 65 minutes.

Let the galette cool at least 2 hours before unmolding and slicing into it. Serve with a sprinkle of more granola or with a dollop of mascarpone, plain Greek yogurt or ice cream, if you like.

The crust is crisp, buttery, and formidable, particularly the tall perimeter walls. The galette is none too sweet, letting the natural taste of the peaches shine.

With its statuesque presence, it’s a looker, especially because it shows off more of that beautiful fruit, too.

So, why settle for a simple one story when you relish a soaring loft instead?

Lofty Peaches and Granola Galette
(Serves 8 to 10)

1/3 cup (65 grams) sugar, plus more for sprinkling

2 tablespoons grated lemon or lime zest

3 tablespoons cornstarch

2 1/2 pounds peaches and/or nectarines (about 6 medium) or more if they’re on the very small side, peeled if desired, pitted, and sliced into 1/4-inch wedges

1 tablespoon fresh lemon or lime juice

1 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt

1/4 teaspoon almond extract, or 1 teaspoon vanilla extract

Cooking spray or vegetable oil, for the pan

1 extra-large disk of “A Good Crust” (see recipe below)

1 cup of your favorite granola, any large clumps broken up, plus more for serving

Egg wash: 1 large egg, beaten

Preheat oven to 425°F (220°C) with a rack positioned in the center. Place a sheet pan in the oven to preheat.

In a large bowl, combine the sugar and zest and rub with your fingers until the sugar is slightly moistened and fragrant. Stir in the cornstarch, then toss in the peaches, citrus juice, salt, and extract.

Grease a 9- or 10-inch springform pan with cooking spray. Roll the dough into an 18-inch round, about 1/8- to 1/4-inch thick. Gently fold the dough into quarters, then drape it into the pan, letting it slump into corners and hang over the rim.

Sprinkle the granola over the base of the crust. Leaving any excess liquid in the bowl, spoon the peach filling over the granola. Use kitchen scissors to trim the edges of the dough so it can fold over the filling by about 2 inches. Fold the edges of the crust over the filling toward the center, overlapping and pleating as desired. Freeze the galette for 10 minutes.

Remove the glaette from the freezer and brush the egg wash over the exposed crust. Sprinkle more sugar over the crust.

Place the springform pan on the preheated sheet pan in the oven. Bake until the crust is starting to turn golden, 12 to 15 mnutes. Reduce the oven temperature to 375°F (190°C) and continue to bake until the filling is bubbling and the crust is deeply golden brown and starting to pull away from the edges of the pan, another 65 to 75 minutes, rotating the pan front to back halfway through. If the exposed filling or crust starts to singe in places before 60 minutes, tent with foil and continue baking.

Remove the galette from the oven and cool, uncovered, for at least 2 hours and up to 8 hours before unmolding. Slice and serve, topped with more granola.

Leftovers can be stored at room temperature, loosely covered, for up to 2 days. Reheat on a sheet pan in a 350°F (180°C) oven until warmed through, about 10 minutes.

A Good Crust (Whole Wheat Version)

(Makes 2 standard or 1 extra-large disk)

10 tablespoons water

1 tablespoon apple cider vinegar

2 cups (250 grams) spooned and leveled all-purpose flour, plus more as needed

3/4 cup (95 grams) spooned and leveled whole-wheat flour

1 tablespoon sugar

1 1/2 teaspoons Diamond Crystal or 3/4 teaspoon Morton kosher salt

2 1/2 sticks (10 ounces/285 grams) unsalted butter, cut into 1/2 inch cubes, chilled

In a liquid measuring cup or a small bowl, combine the water and the vinegar. Place this in the freezer while you work on the next steps.

In a large bowl, use your fingers or a fork to combine the flour, sugar, and salt.

Add the butter to the large bowl and use your fingers or a fork to gently toss the butter to coat it in the flour mixture. Use your fingers to smash and rub the butter into the flour mixture until it forms flat pieces mostly the size of cannellini beans (about 3/4 inch) with some smaller (think chickpeas and lentils, about 1/2 and 1/4 inch). The mixture should still look dry and crumbly.

Remove the water-vinegar mixture from the freezer. Drizzle half of the water-vinegar mixture over the flour-butter mixture. Working from the bottom of the bowl up, use your fingers or a fork to gently toss the mixture together, as if you were tossing a salad. Drizzle over another splash of the water-vinegar mixture and toss. Continue to drizzle and toss until a shaggy, chunky mixture forms. It should not be completely combined yet, but there also should be no totally dry areas of flour (look for pebbles of moistened flour, not pure powder).

You may not need the full amount of water-vinegar mixture. When in doubt, err on the dry side. You can always add liquid, but you can’t take it away.

Here’s how to know if you’re in a good place: Pick up a handful of the mixture and squish it. It should mostly hold its stuck-together shape; if not, drizzle an additional 1 teaspoon water-vinegar mixture on the driest areas and toss again, repeating until it holds together.

Dump the mixture onto a clean work surface and use your hands to pat it together into a rectangular mass about 1 inch thick. If you find any more areas that look totally dry, drizzle them with another 1 teaspoon water-vinegar mixture.

Use your hands or a bench scraper to fold the mass of dough over itself. Press down the dough until it’s about 1 inch thick again. (The dough shouldn’t be moist or sticky, but if so, sprinkle it with a bit of flour as you fold.). Repeat folding and pressing down the dough two or three times. As you fold the dough over itself, the shaggy mass will form into a cohesive dough (this is also going to help the crust bake off extra-flaky). The butter should not blend all the way in, and the surface of the dough should look like marble or wood grain.

If making a standard disk, divide the dough in half, placing each half on a piece of plastic wrap. For an extra-large disk, place the entire slab of dough on a piece of plastic wrap.

Wrap the dough in the plastic wrap, then press it into a round about 3/4 inch thick. Refrigerate for at least 2 hours and up to 5 days. (Alternatively, freeze for up to 3 months; when you’re ready to bake, remove the dough from the freezer and let it thaw in the refrigerator overnight.

Adapted from “Galette!” by Rebecca Firkser

More Peach Recipes to Enjoy: Peach Blueberry Cake

And: Peach-Nectarine Buttermilk Ice Cream

And: Peach Hand Pies by Cheryl Day

And: Peach Tart

And: Peach Pork or Veal with Pomegranate Molasses and Charred Onions by Melissa Clark

And: Summer Thai Shrimp Noodle Salad with Peaches