I'm so glad you found me! I'm a San Francisco photographer, and this blog charts my journey in the ever-evolving world of photography. One of the things I love about photography is that it's a journey, not a destination. I'm constantly learning and meeting wonderful people. Please peruse the blog to your heart's content, then check out my website and feel free to contact me! (I love hearing from you.)

“Which of my photographs is my favorite? The one I’m going to take tomorrow." – Imogen Cunningham

“A portrait is not made in the camera but on either side of it.” – Edward Steichen

Incredibly Delicious, Incredibly Easy Peach Galette

You know that saying, easy as pie? Well, they got it a little wrong. It should properly be 'easy as galette.' Not as catchy, perhaps.

I can't take credit for the brilliant simplicity of this recipe; all I can do is shout its brilliance and simplicity from the rooftops. And then I can make it, again and again. Seriously, I've made it four times so far, and all I can tell you is that the quality of the peaches you use makes a big difference. The better the peaches, the better the galette. And use them ripe. Sometimes unripe fruit can bake up better than ripe fruit - not so in this case. Wait until the peaches are almost falling off the stones, when you can slip the skin off with a little pressure from your thumb.

Ah, peaches. You could do this with nectarines just as easily, I'm pretty sure, especially since the original recipe calls for them (thanks go to to Real Simple's 3-ingredient recipes).


2-3 peaches, sliced thin (Real Simple advises 3, I advise 2. 2 big peaches will be exactly enough, in my humble opinion. But if you've got little scrawny peaches, use 3)
lemon curd (my addition, just a little extra bit of deliciousness)
one pie crust (homemade, if you can, store bought if you can't be bothered)
a little butter (optional, I used this the first time I made it, and skipped it afterwards)
some sugar (turbinado is probably best if you have it, but any kind of sugar will work)


Preheat oven to 375 F. Slice the peaches as thin as you can. Roll out the pie crust. Take a spoon, and spread about 3-4 tablespoons of lemon curd on the crust, skipping about the outer 1 inch of crust. Then arrange the peaches on the crust, leaving the outer two inches of crust uncovered. Sprinkle about 2 tablespoons of sugar on the peaches at this point (Real Simple calls for turbinado sugar, I didn't have any, so I used regular white sugar). If you're using butter, cut about 2 tablespoons onto the peaches at this point as well. Then fold the edges of the crust over the peaches as shown in the picture.  Using a brush or a wet paper towel, brush water over the edges of the crust. Sprinkle the wet edges with a little more sugar. Bake on a parchment paper covered baking sheet for 35-40 minutes (check earlier, as baking times have varied a bit for me, and no one wants a burnt crust!)