Do you like pie? But also like being lazy? Then I have just the dessert for you: the galette. Some people refer to this dessert as rustic. But let's just say what it really is: the most ugly and beautiful, goopy, and imprecise dessert you will ever make. 

The crust is simple. It can be filled with nearly anything. It is cooked on parchment directly on a baking sheet. The filling can seep through the crust, onto the parchment, still look pretty and not ruin the flavor in the least bit. It is truly magical.

Rhubarb Peach Galette

Crust
1 1/4 cups all purpose flour
1/2 tsp salt
1/4 cup cold butter
1/4 cup vegetable shortening
3 to 4 tbsp ice water

Rhubarb Peach Filling
2 cups chopped rhubarb
1/4 cup sugar
1 tbsp flour
1-2 peaches, sliced

Make the crust: In a large bowl, whisk together the flour and salt.

Mix in the cold butter and shortening until the dough is crumbly.

Sprinkle ice water over the mixture 1 tablespoon at a time while tossing with a fork. After adding 3 tablespoons of water, gather the dough together into a ball. Add more water if it crumbles and won't hold together.

Flatten into a disk, wrap, and refrigerate for 30 minutes or longer.

Make the filling: place rhubarb and sugar in a bowl and let sit for 15-20 minutes. Combine with flour.

Assemble: Preheat the oven to 450°F. Roll out dough to about 14" in diameter. Fill with rhubarb mixture and place peach slices on top. Fold the edges of the dough into the center in a  logical or haphazard way. Bake for 30 minutes or until the crust is golden and the fruit is bubbling.