I know summer is officially over when the fruit in my kitchen starts to look pathetic.
Only at the end of summer, when we have binged on fresh fruit for 3 months, will we let bing cherries and peaches wither in the fruit bowl. It is this time of year that I rally the remaining troops and position them to fulfill their destiny as something edible rather than consign them to the compost bin.
Summer fruit’s last chance for redemption comes in the form of this fruit galette.
Fruit Galette Ingredients
1/2 of the Galette Dough (look down)
1 1/2 cups pathetic fruit, peeled
1 tablespoon plus 1 teaspoon sugar
1 tablespoon honey
1 tablespoon cold unsalted
Your first order of business is to make your galette dough, which is basically, just fancy pie crust. This recipe, calls for 1/2 of the recipe I provided above and will make 1 galette approximately 8 inches in diameter.
Galette Dough Ingredients
3 tablespoons sour cream
1/3 cup ice water
1 cup all-purpose flour
1/4 yellow cornmeal
1 teaspoons sugar
1/2 teaspoons salt
7 tablespoons cold unsalted butter
I make my dough in a food processor because I’m new school. It goes like this. 1) mix ice cold water and sour cream together and set aside 2) Put the dry ingredients into the bowl of your processor and give them a churn. 3) Drop the butter pieces in and pulse 8-10 times. 4) With the machine running drizzle the water and sour cream mixture in just until the dough forms moist curds. 5) wrap it in wax paper and put it in the refrigerator to chill for at least 2 hours.
