Spring is my favorite season. I think it has to do with growing up in New England and seeing the earth give back what it took in the fall and winter....the grass, the trees, the flowers. The awakening is truly astounding.
That being said, my favorite FOOD season is summer. I anxiously await its arrival every year. Fresh fruit in the summer is beyond compare. When you eat it, it's like a celebration in your mouth.
My ultimate summer fruit is peaches. Raw, cooked, broiled, cobblered, you name it...I'm game. That's why I was so excited when I discovered the galette. The galette is an open-faced pie that is fresh fruit's delicious companion. It turns summer fruit into an easy, quick and delicious dessert for company, or for the family.
Feel freee to come up with your own combination of fruits. I like this one because blueberries and peaches are such a power couple...tart marries with sublimely sweet. The blackberries add another dimension of texture and tartness that is unrivaled. Frozen (IQF) fruits are an option in the winter.
Ingredients:
1 cup fresh blueberries
1 1/2 cups fresh ripe peaches, sliced in thin segments with the skin on
1/2 cup fresh blackberries
2 tablespoons corn starch
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Dash nutmeg
1/2 cup plus 1 teaspoon sugar
1 (9 inch) refrigerated pie dough
1 tablespoon unsalted butter, cut into pieces
1 large egg, lightly beaten
Instructions:
With oven rack in medium position, preheat oven to 425 degrees. Line a rimmed baking sheet with foil and spray with cooking spray (ideally, if you have two pans that are the same size, double the pan to protect the bottom of the galette from over cooking).
Stir together fruit, conrstarch, zest, juice, spices and 1/2 cup sugar in a large bowl until combined.
Unwrap pie dough and roll onto baking sheet. Spoon on fruit into the center, leaving about an inch and a half fruitless border around the edge.
Fold edges of dough over the blueberry mixture, pleating dough. Dot fruit with butter. Lighly brush dough with egg and sprinkle with the remaining sugar.
Bake until the filling is bubbling and the pastry is golden brown, approximately 25 - 30 minutes. Cool for 5 minutes and serve with a pie server. Spoon vanilla ice cream on top and indulge!!!
