What do you do when you come home from the City with nearly 20 pounds of peaches, six pints of strawberries and two baskets of tayberries? Bake a summer fruit galette! At least that’s what I did after visiting the Ferry Plaza Farmers Market over the weekend.
This dessert may look fancy, but it’s quite simple to make. Start by preparing a cornmeal-flecked pâte brisée and simple almond filling. Then cut up and macerate one peach (or nectarine) and a handful of berries. Finally, layer the components on a baking sheet and pop the whole thing in the oven.
After 30 minutes, the summer fruit galette will be done. Serve the pastry as is or à la mode. I guarantee it won’t last long, especially if you use local, organic produce.
Recipe adapted from Butterlust.
- ½ cup + 2 tablespoons all-purpose flour
- 2 tablespoons yellow cornmeal
- 2 tablespoons granulated sugar
- ⅛ teaspoon salt
- 4 tablespoons unsalted butter, cold, cut into small pieces
- 2 tablespoons buttermilk (see notes*)
- 2 tablespoons toasted almonds (see notes**)
- 1 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
- 1 medium peach, cut into 20 slices
- 4 strawberries, hulled and sliced
- 4 tayberries, halved lengthwise
- 1 tablespoon light brown sugar
- ½ lemon, zest and juice
- 1 egg, beaten
- 1 tablespoon Demerara sugar
- 1 tablespoon honey
- In a large bowl, combine the flour, cornmeal, granulated sugar and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal. Add buttermilk and mix with a fork until the ingredients start to come together. Then use your hands to lightly knead the dough in the bowl until it forms a ball. Flatten the ball into a disc, wrap in plastic and chill in the refrigerator for at least 1 hour.
- In a food processor, pulse the almonds, flour and granulated sugar until finely ground. Set aside.
- In a medium bowl, combine the peach, strawberries, tayberries, brown sugar, and lemon zest and juice. Let sit for 10 minutes and drain any liquid that has accumulated in the bowl.
- Remove the dough from the refrigerator and let it sit for 5 minutes. On a lightly floured work surface, roll out dough to a 9" circle. Carefully transfer the dough to a baking sheet lined with parchment paper.
- Spread the almond mixture over the dough in an even layer, leaving a 1" border around the edges. Arrange the fruit over the almond mixture.
- Fold the edges of the dough over the fruit and crimp. Transfer to the freezer to chill for 20 minutes.
- Meanwhile, preheat oven to 400 degrees.
- Remove galette from the freezer. Brush the crust with egg wash and sprinkle with the Demerara sugar.
- Bake galette until the crust is golden brown, 30-35 minutes.
- Heat honey until warm - about 10 seconds in the microwave should do; brush over fruit. Serve immediately or at room temperature.
**To toast raw almonds, cook them in a fry pan over medium-low heat, stirring occasionally, until fragrant, about 5 minutes. Let cool.
