I can't believe that July has flown by so quickly! Work and life has been so hectic, and I haven't had the opportunity to slow down and enjoy summer. Still, I'm busy with good reason (it's all good), which I'll share with y'all in a future post. With that in mind, I'm going to keep this short and simple. This week's selection, Summer Fruit Galette, comes from Michelle of Michelle in Colorado Springs. This is a really terrific and timely recipe, as you can take advantage of the amazing bounty of fruit available at the farmers'markets.
I decided to pare the recipe down and make two mini-galettes. I love Dorie's pie crust recipe, and I used half of the single crust recipe (the other half is sitting in the freezer). I followed the recipe as written, used a combination of nectarines and raspberries, spread fig jam w. a dash of ground ginger as the base. Echoing many people's thoughts, I wasn't too crazy about adding a custard to this galette (thought it would be too gooey and sweet), but decided to be open-minded and try it out! I served the mini-galette at room temp, and served along side it a combination of fresh golden (YUM) and red raspberries...
...and a scoop of lemon verbena ice cream. Before you pass judgement, you have to give this ice cream a try with this galette or any summer fruit dessert...delicious!!! For the recipe, I've posted this here.
I only had a taste (trying to exercise some self control as I'm going to Hawaii in October...definitely not in swimsuit shape at all...argh!!!!!), and the combination of the galette, the sweet/tart fresh berries, and the herbal ice cream was heavenly. My only complaint was that the galette itself was a bit sweet from the custard, which was not a winner for me. I'll probably omit the custard the next time I make this.To see the fantastic galette creations of the Tuesday's With Dorie crew, check out the blogroll here. For the recipe, please visit Michelle's site.
