Add one more dessert to the menu. . .

For a long time, the only two two desserts I was able to bake well were my rolled baklava, and my famous maple flan. Now, I present to you my latest dessert skill: fruit galettes (open top rustic pies) baked in cast iron pans!

The flavor of the above yummy creation is peach and almond, but the galette works well with many fruit combos. The crust was made with a new technique I developed improving off of a recipe from Fine Cooking magazine based on the scientific theory of flaky crusts Peter taught me. (Believe me, the science makes a difference. My galette crust came out wonderfully on account of this knowledge.)

Anyone up for some fun in the kitchen, give me a call.