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
- 6 tablespoons turbinado sugar, divided
- Preheat oven to 450 degrees F (230 degrees C).
- 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.
- 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.
- 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.
- 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!)