Summer Baking

993063_10200922785727113_620348967_n

Yes. I know the title is basically an oxymoron, especially here in Arizona where one does not typically bake in the summer because…ya know…7th level of hell temperatures.  However, summer is the time when all the best fruits are ripe! Peaches, berries, tomatoes…it’s hard to resist the urge to put said ripe, tasty fruit in pastry and put it in the oven.The Galette is part of my “Baker Facade”.  You know, where I make it look like I’m an accomplished baker but really I’m not. 😉  A galette is broad name for a variety of flat, round flaky pastries. It’s sometimes used with a buckwheat type crepe as well but I’ve only made the pastry version. It can be savory or sweet, and it’s free form shape gives it a rustic yet elegant look.

I cheat and use a store bought pastry because of time and I’ve not found one that I love and is easy to make yet, but if you’ve got a pie crust recipe or flaky dough recipe already in your repertoire, go for it.

Here are the recipes for the two I made.

Summer Fruit Galette
*This time I used a cheese danish filling in each but typically I make them w/o this.

1014135_10200919813692814_397584102_n1. Peach/Rainier Cherry

3 thin sliced ripe peaches
1/2 c. pitted Rainier Cherries (Bing would work too)
1 flaky pie crust
1/2 of cream cheese filling
honey

berrygalette

2. Strawberry/Blueberry
1 container strawberries, sliced
1/2 container blueberries
1 flaky pie crust
1/2 of cream cheese filling
honey

Cream Cheese filling
8 oz. whipped cream cheese
1 tsp vanilla
1/4 c. sugar
1 egg yolk

Mix together.

To put the galette together:

  • mix sliced fruit with honey and sweeten to taste, depending on how ripe the fruit is you may not need much
  • Roll out pastry dough
  • spread cheese filling over dough, leaving approx 1/2 in. crust edge cheese free
  • lay fruit over cheese filling, leaving approx 3/4 to an inch free of fruit
  • fold crust edge over fruit every few inches
  • bake on parchment on cookie sheet or a baking stone if you have one
  • you can sprinkle the top with raw sugar or coat the crust with egg wash, I did neither this time.
  • bake at 450 for approx 30-40 min. (this was my oven time and temp, yours may be different so keep an eye on the pastry) once it’s golden brown remove.

Now, as I said, this can be sweet or savory so get creative with combinations! Post your ideas or ways you’ve made these in the comments for all to see.

Enjoy!

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This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.

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