It started with an innocent trip to Costco. In July. Which meant there were enticing summer fruits beckoning to me as I strolled with my big, empty cart, shopping alone at 8:15pm, which is the absolute best (or worst??) time to shop at Costco. I sauntered over to say hello to the sweet produce.
They seduced me.
I drove home with strawberries, blueberries, a watermelon, bananas, and white peaches. All Costco-sized, of course. White peaches are one of Ben’s favorites, and I couldn’t wait to dig in! They’re also my friend Kim’s favorite, so I justified the purchase by telling myself she’d probably take half of them. Even so, I started to feel burdened by all the ripe fruit we would have to consume in the next week. I was comforted with the knowledge that summer fruits were going to be amazing right now, so this was the time to GO BIG OR GO HOME.
When we got home, I sliced one of those soft, juicy peaches open and… it was yellow inside.
They were not white peaches.
And then the strawberries weren’t sweet.
And then the watermelon wasn’t as amazing as last time.
What a bust!
What was I going to do with two pounds of mediocre strawberries, two pounds of blueberries, a ginormous meh watermelon, pounds of bananas, and 10 juicy, ripe YELLOW peaches?!
So I sat down with my fun new journal and decided on the fate of my disappointing purchases. Soon I had visions of fruit tarts, ice creams, juices, and galettes dancing in my mind. I had go-to recipes for almost all of them, so it was just a matter of remembering to run the blender before the kids went down for a nap, and sticking the ice cream bowl into the freezer so it would be ready to churn ice cream. No problem.
My first go at galettes
Except for the galette. I had never actually made a galette before, but had been itching to try since I had a slice of my friend Lauren’s nectarine galette recently. Everything I read about galettes promised me that they were the more relaxed, rustic cousin to pies. They didn’t require a pie tin and the fillings had minimal fuss. Just roll out the crust, pile fruit on top, and fold the edges over. This would be a snap to throw together, right?
Lauren happily shared her recipe with me, but as I skimmed it, I was immediately overwhelmed by the paragraphs of instructions. I like to keep my recipes short and sweet, and this didn’t feel like the more relaxed, rustic version of anything. There were ~13 ingredients on the list, which was about 8 more than I was hoping for. So I went to see what my baking hero Dorie had to say about it, and then researched a whole bunch of other recipes online, and here is what I learned:
One of the reasons a galette really appeals to me is the idea that it’s supposed to be very simple. Also, the fruit I was using was actually good, so I didn’t want to mask that with custards or jams or lots of sugar. So, with simplicity as my guiding principle, I started with my favorite store-bought pie dough (thank you Trader Joe’s!).
I didn’t make a fancy filling, but just sprinkled on a bit of sugar.
I generally followed the instructions from Smitten Kitchen that Lauren had sent me, with a few (simplifying) tweaks.
The final result was delicious!
It was simple but elegant and my friends each got seconds and I’m already trying to find another excuse to make it. Which means I need to write down how I made it so it will turn out good again. So here goes!
Summer Fruit Galette, or Peach and Blueberry Galette
Makes 2 smaller galettes
*To transfer, I took the hot baking sheet out of the oven and placed it on my stove. Then I used a cool, rimless baking sheet as a sort of ginormous spatula to transfer the parchment paper with the galettes from the counter onto the hot baking pan. Then I put it all back into the oven.