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Scaling the Heights of Lofty Peaches and Granola Galette

Posted on July 14, 2025 by foodgal 4 comments

As tall and majestic as a deep-dish pizza, that's what this peach galette is like. — As tall and majestic as a deep-dish pizza, that’s what this peach galette is like.

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.

A Pleasing Plum Pistachio Galette

Posted on August 21, 2023 by foodgal 6 comments

Summer plums and homemade pistachio frangipane are front and center in this delightful galette.

There’s no question that this dessert is absolutely, positively plum good.

After all, it’s loaded with summer’s juicy, sweet plums.

And they rest on a layer of homemade, creamy, rich pistachio frangipane.

“Plum Pistachio Galette” is from “Sheet Pan Sweets” (Union Square & Co., 2022), of which I received a review copy.

It’s by Seattle’s Molly Gilbert, a cooking instructor and former recipe tester for Saveur magazine, who has become an authority on sheet-pan recipes, with this her third book on the topic.