Summer Galette

Summer galette puts a smile on my face for the wide variety of juicy and delicious fruits I can use in it. This is the project at Tuesday with Dorie this month. You are welcome to join in for the fun.

The rustic look of the galette is appealing. It is easy to put together. No fitting is necessary. An open-face free-form galette is simple, easy to roll out and crisp and light to bake. It marks the easy pleasure of summer living. I like the idea of baking galettes using different summer fruits as often as I can.

This pie dough is not sweet and can be used for savory tarts as well as for desserts. A real winner. It is a versatile dough that I have used a few times before.

A pinch of salt, one to two tablespoons of sugar and one to one-and-a-half cups of all-purpose flour are mixed together first. Then cut in one stick of cold butter. Drizzle in few tablespoons of ice water until the dough comes together. Roll the dough out between two sheets of parchment paper. Some resting time in the fridge is all it takes to get the galette dough ready for the fillings.



I used red plums, nectarines and figs for this summer galette. (When fresh figs are in season, I use them in everything. I love figs.) Almost any summer stone fruits works well in a galette. I did not use blueberries as Dorie has suggested. But it's a splendid idea to add raspberries, blueberries or blackberries in a summer galette. When summer season winds down, an apple galette is just as good as any. I'm already eyeing the fall galette recipe with black grapes, Italian purple plums and figs in Baking with Chez Moi. A galette for every season, really cool!

Plum, nectarine and fig galette