Another reason I love making these mini galettes is they are great practice with a rolling pin, which is something that I desperately want to master.
So I decided to make some peach oat galettes for a group of brunchers last week. You can refer back to my Shaker Lemon Pie post for the flaky tart dough recipe (although it's very simple if you just remember the 3:2:1 ratio by weight - 3 parts flour, 2 parts butter, 1 part water) and the filling is as easy as it sounds. I cut up about 4 peaches and put them in a nonreactive bowl, added enough sugar to coat them all, added a bit of flour, oats, and lemon juice, and put them in the refrigerator to macerate overnight.
When you're ready to bake, roll out the tart dough in about 6" rounds (they don't have to be perfect), put a handful of filling in the center, fold up the sides in whatever fashion you'd like, egg wash the outside and in between folds, sprinkle with turbinado, and bake at 375° for about 40-50 minutes.
The Brooklyn food scene really is quite spectacular. I love browsing all the local artisan food markets for inspiration in my own kitchen. With Smorgasburg, Brooklyn Flea, Dekalb Market, Brooklyn Local, etc, there's never a shortage of markets to visit. The other day I saw a vendor who had baked a few pastries directly inside mason jars. Such a cute idea!
Using the same ingredients as my peach galettes above, I lined a mason jar with one of my tart rounds, filled it with macerated peaches, and topped it off with a little chevre goat cheese and honey.