Living somewhere without the four distinct seasons would not be a happy place for me. I love them equally and enjoy the unique experiences, memories, sights, smells, and most of all, foods, that make each distinct.
The freshness that summer brings to our food here in Minnesota makes me practically giddy! This time of year, almost everything in my kitchen comes from the farmers market, picked just the day before. And each week the selection changes a little, with a few things rotating out as the new comes in. Not just vegetables; delightful breads, eggs, maple syrup and honey, too. And fruit! Raspberries, strawberries, blueberries, rhubarb (yes, I know, technically not a fruit), and closer to fall, apples and pears.
Fruit makes its way into my cooking, in both sweet and savory dishes, much more often in the summer and fall. In recent years, much to my surprise, I’ve even started to prefer fruit-based desserts over ooey-gooey decadent chocolate ones (scandalizing my chocoholic mother!).
This dessert, utilizing seasonal fruit, is extremely versatile, and about as quick and easy as can be. Include just one fruit, or a combination of several; drizzle with a cinnamon-spiked glaze; serve with whipped cream (whipped coconut cream is my dairy-free fav!); or top with a scoop of good quality ice-cream or gelato. A very pretty dessert, this will elicit oohs and aahs from your dinner guests when they see it and once again when they eat it. I love telling people how simple this is to make! Enjoy!
Blueberry Peach Galette
1 sheet puff pastry, thawed
2 ½ cups fruit of choice, leave raspberries and blueberries whole, cut strawberries and rhubarb into bite-sized pieces, and slice apples, pears, or peaches
1/4 – 1/3 cup sugar (less if your fruit is super sweet, more if it’s on the tart side)
1 tablespoon arrowroot powder or cornstarch
¼ teaspoon cinnamon if you’re using a cinnamon-friendly fruit
A pinch of salt
1 egg, mixed with 1 teaspoon water (for egg wash)
A tablespoon of turbinado or demerara sugar, for sprinkling (add a little cinnamon too, if you’d like)
Preheat oven to 375 degrees F. Place puff pastry on a flour-dusted piece of parchment paper that will fit onto a large baking sheet. With a lightly floured rolling pin, roll pastry into a 12”x14” rectangle.
In a medium bowl, mix fruit, sugar, arrowroot/cornstarch, cinnamon (if using), and salt. Pour fruit mixture into the center of pastry. Carefully fold edges of pastry over fruit mixture, leaving the center exposed and pressing edges together so fruit mixture doesn’t leak out as it bakes. Gently move the parchment paper onto a large baking sheet. Brush pastry with egg wash and sprinkle with turbinado sugar.
Bake for 30-40 minutes, until the pastry is golden brown and the fruit is bubbling. Carefully move parchment and galette to a cooling rack and let cool completely. If you are going to glaze it, wait until it’s cool to do so. Cut into wedges and serve with topping of choice. Makes about 6 generous servings.