Sorry I didn’t post for some time, the weather has just been sooo hot and up to 100 (this is probably not hot compared to you folks living in the South). And when it’s hot, the last thing anybody wants to do is turn on the oven, especially when there’s basically an oven outside. I’m sweating now too (I just ran through the sprinkler too beat the heat, I think the neighbors think I’m crazy).Don’t get me wrong: I tried. I decided to make a blueberry pie one day with some beautiful blueberries from the farmer’s market. I was making the dough, but the frozen butter melted in about a minute. I knew it was going to be impossible to make pie dough in the heat, especially because you need cold ingredients to make it flaky and crisp, not doughy or tough. So I decided to make a blueberry crisp instead, and it turned out quite good! (Sorry, I don’t have any pictures, but I might make one again soon!)
Anyway, another downside to the heat (if there weren’t enough already) is that fruit spoils extremely quickly, about 2 days after buying it. We had so much fruit around that was on the verge of becoming spoiled, so I decided to whip up some easy, delicious, summery fruit galettes. A galette is like a pie, only it’s free-form, and it’s just as delicious, not to mention a lot quicker and easier! Another nice thing about galettes is that you can put in nearly any fruit you would like. You can get inventive and mix different fruits with different nuts or spices or even herbs (like strawberry and basil). I decided to make two different ones: one fig with toasted almonds, and one mixed berry (strawberry, blueberry, and raspberry) with toasted almonds and a dash of cinnamon. Just top the dough with some fruit, sprinkle with a bit of sugar to sweeten slightly, and bake! You can change up the nuts, or leave them out, but I think they add a nice textural element, and almonds go well with a lot of fruit.
Fruit Galettes (inspired by Martha Stewart’s Plum Galette)
1 box pre-made pie dough ( I used Pillsbury), or homemade pie dough (see here)
1/4 cup whole raw almonds, toasted in the oven for about 10 minutes until slightly brown and fragrant
3 tablespoons sugar
1 basket of figs, or about a big handful each of blueberries, strawberries, and raspberries (or peaches, plums, nectarines…it’s not exact, just put in as much as fits)
1 to 2 tablespoons heavy cream, for brushing
1 to 2 tablespoons sugar, for sprinkling on top
1 tablespoon chopped raw almonds, for sprinkling on top
1 dash of cinnamon, for sprinkling on top
1 sprinkle fresh lemon juice
- Preheat oven to 350 F. Unroll pie dough onto two large baking sheets lined with parchment (or roll out homemade dough to 1/4 inch thick on a lightly floured surface, then transfer to baking sheets).
- Pulse almonds, sugar, and flour in a food processor until ground to a coarse meal. Sprinkle almond mixture over the dough. Transfer the fruit onto the dough, leaving a 2-inch border. Fold edges of dough over fruit. Refrigerate for 30 minutes
- Brush dough with cream; sprinkle galette evenly with the 1 to 2 tablespoons sugar, then top with either a dash of cinnamon (for the berry galette), or a sprinkle of lemon juice (for the fig galette). For the fig galette, sprinkle edges of galette with 1 tablespoon chopped raw almonds. Bake until crust is deep golden, and the fruit is juicy and bubbling, about 50-60 minutes. Transfer to a wire rack, and let cool slightly. Serve with vanilla ice cream or whipped cream.