Peach Galette with Cornmeal Crust
This is officially a favorite in the Anderson household. If you have a food processor, it’ll make short work of the crust, but if you don’t, a fork and a knife will get the job done, too. This recipe was originally adapted from a Cooking Light berry galette recipe, so the crust is perfect for a flexible filling (though peach is our favorite so far). Try it warm or cold with a dollop of freshly whipped cream.
