Summer fruit galette (aka: rustic tart)

Telling someone that you made a galette will usually result in a blank stare. Sometimes by telling them you made a rustic tart it will clear up confusion, but most of the time, not. Basically that was the conversation I had with dear hubs when I told him what I was planning on making for cooking club.

L: Whatcha making for cooking club?
K: A summer fruit galette.
L: A what?
K: You know, a rustic tart with peaches, strawberries and blueberries.
L: A what?
K: Oh never mind. It's pastry with fruit. You'll like it and there will be extra for you to try.
L: Okay, well you know I'm always on board with taste testing!

The theme was "Easy as 1-2-3" and this dessert certainly fit the bill. By using frozen pie crusts, it greatly cuts down the preparation time. I love that this dessert showcases summer produce at it's peak. If you have access to fresh farmer's market strawberries and peaches - delish! Another great feature is how EASY it is to assemble. Really, the most time consuming part is peeling the peaches and slicing the strawberries. The only thing that I would change about this recipe is to add a teaspoon of vanilla flavoring to really bring out the fruit flavors add a little depth. Oh and one thing I learned - a scoop of vanilla ice cream is never a bad thing :)

• 2 (9 inch) refrigerated pie crusts 
• 3 fresh peaches - peeled, pitted and sliced
• 1 pint fresh strawberries, sliced
• 1/2 pint fresh blueberries

• 4 tablespoons white sugar, divided
• 4 tablespoons all-purpose flour, divided
• 6 tablespoons turbinado sugar, divided 
• One egg white

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it.
3. Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the sugar in a bowl. Pour over one pie crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. (Here I brushed egg white on the outer crust before the sugar sprinkling) Sprinkle the crust and fruit filling with 3 tablespoons of turbinado (or raw) sugar.
4. Lay out the second pie crust on the baking sheet. Mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour and 2 tablespoons of sugar in the bowl. Pour over the second pie crust and form the galette the same as the first. Add egg wash. Sprinkle with 3 tablespoons of turbinado sugar.
5. Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature (with a scoop of vanilla ice cream!)